Description
These shrimp tacos feature marinated shrimp cooked to perfection and served in warm tortillas, topped with fresh avocado, crunchy red cabbage, and a drizzle of sour cream. Ideal for a quick dinner or a lively gathering!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- 1 cup red cabbage, shredded
- 1 avocado, sliced
- 1/2 cup sour cream or Greek yogurt
- 1 lime, cut into wedges (for serving)
Instructions
- In a medium bowl, combine the olive oil, minced garlic, ground cumin, chili powder, smoked paprika, lime juice, and chopped cilantro. Stir well to create a marinade.
- Season the shrimp with salt and pepper, then add them to the marinade. Toss the shrimp until they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15-30 minutes. If you have more time, marinating for up to 2 hours will enhance the flavor even more.
- Heat a large skillet over medium-high heat. You want it hot enough to give the shrimp a nice sear.
- Add the marinated shrimp to the skillet in a single layer. Be careful not to overcrowd the pan; you may need to cook them in batches if your skillet isnt large enough.
- Cook the shrimp for about 2-3 minutes on one side until they turn pink and opaque. Flip them over and cook for another 1-2 minutes on the other side. The shrimp cook quickly, so keep an eye on them to avoid overcooking.
- Once cooked, remove the shrimp from the skillet and set them aside. You can cover them with foil to keep them warm while you prepare the tortillas.
- In the same skillet used for the shrimp, reduce the heat to medium. If theres any leftover marinade, you can add a little to the pan for flavor.
- Place the tortillas in the skillet, one at a time, and warm them for about 30 seconds on each side. You want them to be soft and warm, not crispy.
- Once warmed, stack the tortillas on a plate and cover them with a clean kitchen towel to keep them warm.
- Take a warm tortilla and place a generous amount of the cooked shrimp in the center.
- Add a handful of shredded red cabbage on top of the shrimp.
- Next, add a few slices of avocado for creaminess. You can also mash the avocado and spread it on the tortilla if you prefer.
- Drizzle some sour cream or Greek yogurt over the top.
- Finish with a sprinkle of fresh cilantro for an extra burst of flavor. If you like a bit of heat, feel free to add some sliced jalapeños or a dash of hot sauce.
- Repeat the assembly process for the remaining tortillas and shrimp.
- Arrange the tacos on a serving platter. You can also serve them individually with lime wedges on the side for squeezing over the tacos.
Notes
- For added flavor, consider grilling the shrimp instead of pan-frying.
- Feel free to customize the toppings based on your preferences; diced tomatoes, corn, or pickled onions would also be great additions.
- These tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes