Name: Spicy Shrimp Avocado Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; Salt and pepper to taste; 8 small corn or flour tortillas; 1 avocado, sliced; 1 cup cabbage, shredded; 1/2 cup cilantro, chopped; 1 lime, cut into wedges; 1/2 cup sour cream or Greek yogurt; 1 tablespoon lime juice; 1 teaspoon lime zest; 1/2 teaspoon garlic powder; Salt to taste

Description

These Spicy Shrimp Avocado Tacos are a perfect blend of bold, zesty flavors wrapped in a soft tortilla. Featuring perfectly spiced shrimp, creamy avocado, and tangy lime crema, this quick and easy recipe is perfect for Taco Tuesday or a quick weeknight meal.

Ingredients

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Salt and pepper to taste

8 small corn or flour tortillas

1 avocado, sliced

1 cup cabbage, shredded

1/2 cup cilantro, chopped

1 lime, cut into wedges

For the lime crema:

1/2 cup sour cream or Greek yogurt

1 tablespoon lime juice

1 teaspoon lime zest

1/2 teaspoon garlic powder

Salt to taste

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Instructions

In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, and pepper.
Toss the shrimp with olive oil and the spice mixture, making sure the shrimp are evenly coated.
Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, until they turn pink and are cooked through. Remove from heat.
To make the lime crema, whisk together the sour cream (or Greek yogurt), lime juice, lime zest, garlic powder, and salt in a small bowl.
Warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
To assemble the tacos, place a few shrimp on each tortilla, then top with slices of avocado, shredded cabbage, cilantro, and a drizzle of lime crema.
Serve with lime wedges on the side.

Notes

Vegetarian Option: Swap the shrimp for grilled vegetables, such as bell peppers, zucchini, and mushrooms.

For extra heat, add sliced jalapeños or hot sauce on top of the tacos.

Optional toppings: crumbled queso fresco or diced red onion.

Store leftover shrimp in an airtight container in the fridge for up to 2 days. Reheat in a skillet.

Lime crema can be made ahead of time and stored for up to 3 days in the fridge.

Keep tortillas and toppings (avocado, cabbage, cilantro) separately to maintain freshness.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Pan-fry
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 280
Sugar: 3g
Sodium: 500mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 18g
Cholesterol: 135mg