shrimp tacos
These vibrant shrimp tacos are perfect for a quick weeknight dinner or a weekend gathering. With seasoned shrimp, fresh toppings, and zesty sauce, they're sure to impress your family and friends.
Equipment
- 1 large mixing bowl
- 1 skillet
- 1 tongs or spatula
- 1 serving platter
- 1 small bowl for sauce
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 pieces corn tortillas, 6-inch size
- 2 cups red cabbage, shredded
- 1/2 cup fresh cilantro, chopped
- 1 unit lime, cut into wedges
- 1 medium avocado, sliced
- 1/2 cup sour cream or Greek yogurt
- to taste unit hot sauce, optional
Instructions
- In a large mixing bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper until evenly coated.
- Heat a skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque, then remove from heat.
- While the shrimp are cooking, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until pliable.
- To assemble the tacos, lay a few shrimp on each tortilla. Top with shredded red cabbage, sliced avocado, and chopped cilantro.
- Drizzle with sour cream or Greek yogurt and add a few drops of hot sauce if desired.
- Serve the shrimp tacos hot with lime wedges on the side for squeezing over the top.
Notes
Feel free to customize toppings with diced tomatoes, red onion, or jalapeños for added flavor.
For a healthier version, consider grilling the shrimp instead of pan-frying.
Leftovers can be stored in the refrigerator for 1-2 days. Enjoy them cold or reheated!