Seafood Tacos
Dive into a flavor-packed coastal feast with these irresistible seafood tacos! Succulent shrimp and tender white fish are seasoned with a smoky blend of chili powder, cumin, and paprika, then sautéed to perfection with a burst of fresh lime. Nestled in warm corn tortillas, these tacos come alive with crunchy shredded cabbage, creamy avocado slices, and a tangy homemade lime and hot sauce crema. Perfect for quick weeknight dinners or casual gatherings, this 25-minute recipe delivers restaurant-quality tacos bursting with vibrant flavors. Garnished with fresh cilantro and paired with lime wedges, these seafood tacos bring a taste of the ocean directly to your table.
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 0.5 lb White fish fillets (such as cod or halibut)
- 12 pieces Corn tortillas
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 tsp Chili powder
- 0.5 tsp Ground cumin
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 whole Lime
- 2 cups Cabbage (shredded)
- 1 whole Avocado (sliced)
- 0.25 cup Cilantro leaves (chopped)
- 0.5 cup Sour cream
- 1 tbsp Hot sauce
Instructions
Rinse the shrimp and fish fillets under cold water and pat dry with a paper towel. Cut the fish fillets into bite-sized pieces.
In a small bowl, combine the chili powder, cumin, paprika, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp and fish pieces to the skillet, then sprinkle the spice mixture evenly over the seafood. Squeeze half of the lime over the seafood.
Cook, stirring occasionally, for 4-6 minutes until the shrimp are pink and opaque and the fish is cooked through. Remove from heat and set aside.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.
In a small bowl, mix the sour cream, hot sauce, and the juice of the remaining half lime to create a tangy sauce.
Assemble the tacos by placing a few pieces of seafood onto each tortilla. Top with shredded cabbage, avocado slices, and a drizzle of the sour cream sauce.
Garnish with chopped cilantro and serve immediately with lime wedges on the side if desired.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 303.1 g | 110% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 18.9 g | ||
| Protein | 204.4 g | 409% | |
| Vitamin D | 31.6 mcg | 158% | |
| Calcium | 883 mg | 68% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4151 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
