Shrimp Taco Recipe
Shrimp Taco Recipe: bright, zesty shrimp tacos loaded with homemade tortillas, avocado cream, and a hit of spice – ready in under 30 minutes for a quick, healthy, festive meal.
Ingredients
- 1 lb raw shrimp (16–20 count), peeled & deveined (sub frozen, thawed)
- 2 Tbsp olive oil (or avocado oil)
- 2 limes, juice of freshly squeezed
- 1 tsp chili powder (sub smoked paprika for milder taste)
- 1 ripe avocado, for avocado cream
- 1/4 cup Greek yogurt (whole-milk works best) or sour cream
- 2 Tbsp fresh cilantro, chopped (plus extra for garnish)
- Salt & pepper, to taste
- 8 small corn or flour tortillas (recommended: Mission or TortillaLand)
- Lime wedges, for serving
Instructions
- In a medium bowl, whisk olive oil, lime juice, chili powder, cumin, cayenne, garlic, salt, and pepper. Toss shrimp until evenly coated. Let rest 10 minutes.
- Heat a skillet over medium-high heat. Place each tortilla 10 sec per side until it puffs slightly and shows light brown spots; wrap in a clean towel.
- In the same skillet, arrange shrimp in one layer. Sauté 2 min per side until pink and firm—watch closely to avoid overcooking.
- While shrimp cooks, blend avocado, Greek yogurt, cilantro, and a pinch of salt until smooth. If it’s too stiff, add a teaspoon of water or lime juice.
- Spread a spoonful of avocado cream on each tortilla, top with 3–4 shrimp, a squeeze of lime, and garnish with cilantro or pickled onions.
- Add shredded cabbage or pico de gallo for extra crunch and color—every bite should be creamy, spicy, and bright.
Notes
• Shrimp packs 24 g of protein per 100 g and under 100 calories. • Avocado cream adds heart-healthy fats, and cilantro brings a dose of vitamin K. • Gluten-free option with corn tortillas.
Nutrition
Calories: 300kcal
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