Shrimp Tacos

This recipe for shrimp tacos is seasoned shrimp layered with cabbage slaw, a creamy avocado sauce, chopped tomato, avocado and a squeeze of fresh lime; all tucked inside warm tortillas. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!

Course Main Course

Cuisine Mexican, Tex-Mex

Prep Time 20

Cook Time 10

Total Time 30

Servings servings (2 tacos each)

Calories 518

Author Kim

Ingredients

AVOCADO SAUCE

1 avocado
1/4 cup sour cream
1/4 cup chopped cilantro
1 clove garlic, minced
3/4 teaspoon salt
3 tablespoons olive or avocado oil
juice of one lime

CHILI LIME SHRIMP

1 pound raw small shrimp, peeled and deveined, tails removed
1 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon salt
1 tablespoon olive oil
3 cloves minced garlic
juice of one lime

FOR ASSEMBLY

6-8 medium tortillas
1 cup finely shredded green cabbage
1/2 cup finely shredded red cabbage
1/2 cup chopped tomato
1 avocado, cubed or sliced
lime juice to top
1/4 cup Cotija cheese or another preferred cheese

Instructions

To make the avocado sauce, combine ingredients in a food processor and pulse until smooth and creamy. Store sauce, covered, in the fridge until you're ready to assemble tacos.
Prep all of the taco extras - shred the slaw, chop the tomato and cut the avocado.
In a medium bowl, add some of the avocado sauce (a few tablespoons) to the slaw and mix until well combined.
In a medium to large bowl, toss shrimp with chili powder, paprika and salt. In a large skillet, over medium heat, add olive oil and garlic. Stir around for one minute, then add shrimp, stirring constantly until pink and no longer soft, about 5 minutes. Squeeze with the juice of one lime and remove to a plate lined with paper towels.
Warm the tortillas and assemble the tacos. In this order: add the cabbage slaw, shrimp, tomatoes and avocado to the tortillas. Drizzle with more avocado sauce, squeeze a bit of fresh lime juice over the top and sprinkle on the cheese.

Notes

*The nutritional information is highly variable because you most likely will not use all of the avocado sauce and is going to be dependent upon which type of tortillas you use and how much diced avocado you add to your taco.

Nutrition