Description
A culinary celebration featuring succulent shrimp marinated in a medley of spices, wrapped in warm tortillas, and topped with rich avocado cream.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil (for marinating)
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt (adjust to taste)
- 0.5 tsp black pepper (adjust to taste)
- 1 tbsp lime juice (freshly squeezed)
- 1 ripe avocado (peeled and pitted)
- 0.5 cup sour cream or Greek yogurt
- 1 tbsp additional lime juice
- 1 clove garlic (minced)
- 2 tbsp water (to adjust consistency)
- 8 pieces tortillas (corn or flour)
- 2 cups shredded cabbage or slaw
- 0.5 cup cilantro (chopped)
- 4 pieces lime wedges (for serving)
Instructions
- Marinate the shrimp by combining olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. Add the shrimp and toss until well coated. Let marinate for about 15 minutes.
- Prepare the avocado cream by blending avocado, sour cream (or Greek yogurt), additional lime juice, minced garlic, and water until smooth. Adjust consistency with more water if needed.
- Heat a skillet over medium-high heat and cook the marinated shrimp for 2-3 minutes on each side until they are pink and opaque.
- Warm the tortillas in a pan or microwave. Assemble the tacos by adding a generous amount of shrimp to each tortilla, topping with shredded cabbage or slaw, and drizzling with avocado cream. Garnish with chopped cilantro.
- Serve with lime wedges on the side.
Notes
For a lighter option, substitute sour cream with Greek yogurt. Adjust spices to your desired heat level.