Shrimp Tacos
Get ready to tantalize your taste buds with these zesty, flavorful Shrimp Tacos! This recipe combines succulent shrimp marinated in a blend of chili powder, cumin, paprika, and garlic for a smoky, perfectly spiced base. Served on warm corn tortillas, the tacos are topped with a vibrant red cabbage slaw tossed in lime juice and fresh cilantro, adding a refreshing crunch. To elevate the dish further, a creamy avocado sauce infused with lime, garlic, and a touch of honey ties everything together beautifully. Ready in just 30 minutes, these tacos are perfect for quick weeknight dinners or casual gatherings. Serve them with fresh lime wedges for an extra burst of citrus and enjoy every bite of this irresistible taco creation!
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Recipe Information
Ingredients
- 1.5 pounds Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Corn tortillas
- 2 cups Red cabbage, shredded
- 1 whole Lime, juiced
- 0.25 cup Fresh cilantro, chopped
- 1 whole Avocado
- 0.25 cup Sour cream
- 1 tablespoon Fresh lime juice
- 1 whole Garlic clove, minced
- 1 teaspoon Honey
Instructions
In a medium bowl, combine the shrimp, olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Toss thoroughly to coat all the shrimp with the seasoning.
Set a large skillet over medium-high heat. Once hot, add the shrimp to the pan. Cook for about 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
Remove the shrimp from the skillet and set aside.
While the shrimp are cooking, prepare the cabbage slaw. In a large bowl, toss together shredded red cabbage, lime juice, and chopped cilantro. Season with a pinch of salt and stir to combine.
To make the avocado cream, blend together the avocado, sour cream, fresh lime juice, minced garlic, and honey in a food processor until smooth. Adjust the seasoning with salt as needed.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable.
To assemble the tacos, layer a generous spoonful of cabbage slaw on each tortilla. Top with a few cooked shrimp and drizzle with the avocado cream.
Serve the tacos immediately with extra lime wedges on the side if desired.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1315 mg | 438% | |
| Sodium | 3383 mg | 147% | |
| Total Carbohydrate | 307.9 g | 112% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 22.3 g | ||
| Protein | 207.9 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1032 mg | 79% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4158 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.
