Description
These irresistible shrimp tacos combine perfectly seasoned, juicy shrimp with fresh shredded cabbage, creamy avocado, zesty lime, and tangy sour cream wrapped in warm tortillas. This quick and easy recipe bursts with vibrant flavors, making it an ideal choice for busy weeknights or casual gatherings looking to bring a taste of the ocean to your table.
Ingredients
Shrimp and Seasoning
- 1 lb large fresh shrimp, peeled and deveined
- 2 tsp chili powder
- Salt and pepper to taste
Toppings and Tortillas
- 8 small corn or flour tortillas
- 2 cups shredded green cabbage
- 1 avocado, sliced
- ¼ cup fresh cilantro, chopped
Additional Flavorings
- Juice of 2 limes
- ½ cup sour cream
Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat them dry with paper towels to remove excess moisture, ensuring they cook evenly.
- Marinate shrimp: In a bowl, toss the shrimp with chili powder, salt, and pepper. Allow to marinate for 10 minutes so the flavors can infuse.
- Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side, until they turn pink and opaque, indicating they are fully cooked.
- Warm the tortillas: Heat the tortillas in a separate pan or microwave until they become soft and pliable, making them easy to fold.
- Assemble the tacos: On each warm tortilla, layer shredded cabbage, cooked shrimp, avocado slices, and chopped cilantro. Drizzle with sour cream mixed with fresh lime juice to add a tangy creaminess.
- Serve: Serve the tacos immediately, accompanied by extra lime wedges for added zest as desired.
Notes
- You can substitute corn tortillas with flour tortillas based on preference.
- For a spicier kick, add sliced jalapeños or a dash of hot sauce.
- Use fresh lime juice in the sour cream for a brighter, tangier flavor.
- Leftover shrimp can be stored in the refrigerator for up to 2 days.
- To make the dish gluten-free, ensure to use corn tortillas and check seasoning labels.
