Shrimp Tacos with Cilantro Lime Yogurt and Corn Salsa
Bring a burst of vibrant flavors to your table with these irresistibly fresh Shrimp Tacos with Cilantro Lime Yogurt and Corn Salsa! Perfectly seasoned shrimp are pan-seared to tender perfection and paired with a tangy, creamy cilantro lime yogurt sauce that adds a zesty twist to every bite. The lively corn salsa, featuring sweet corn, juicy cherry tomatoes, and just the right kick of jalapeño, provides a delightful crunch and balance to the dish. Wrapped in warm, soft tortillas and garnished with creamy avocado slices, these tacos are a satisfying combination of textures and tastes. Quick and easy to prepare in just 25 minutes, this recipe is perfect for busy weeknights, summer gatherings, or anytime you crave a bold, Mexican-inspired meal. Serve with lime wedges for that extra pop of brightness!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Cumin
- 0.5 tsp Garlic powder
- 0.5 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Greek yogurt
- 1 Lime (juiced)
- 2 tbsp Cilantro (chopped)
- 1 cup Corn kernels (fresh, frozen, or canned)
- 0.5 cup Cherry tomatoes (diced)
- 2 tbsp Red onion (finely diced)
- 1 Jalapeno (seeded and diced)
- 8 Corn or flour tortillas
- 1 Avocado (sliced)
- 4 Lime wedges (for serving)
Instructions
In a medium bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Toss to coat and set aside to marinate for 10 minutes.
While the shrimp marinates, prepare the cilantro lime yogurt sauce by whisking together the Greek yogurt, lime juice, and chopped cilantro in a small bowl. Set aside.
Make the corn salsa by mixing corn, cherry tomatoes, red onion, and jalapeno in a bowl. Add a pinch of salt to taste and stir to combine.
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side or until pink and fully cooked. Remove from heat and set aside.
Warm the tortillas in a dry skillet or microwave until pliable.
Assemble the tacos: place a few shrimp on each tortilla, top with a dollop of cilantro lime yogurt, a spoonful of corn salsa, and a few slices of avocado.
Serve immediately with lime wedges on the side for an added citrus kick.
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 22.8 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 499 mg | 38% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3302 mg | 70% | |
*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.
