Description
Fresh and quick shrimp tacos that are perfect for any day!
Ingredients
- 2 pounds large frozen peeled and deveined shrimp, thawed
- 1 ½ teaspoons chili powder
- 1 teaspoon freshly minced garlic
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon grated Valencia orange zest
- 2 tablespoons olive oil, or more as needed
- 2 tablespoons sour cream
- 1 lime, zested and juiced
- 1 teaspoon chopped fresh cilantro
- ¼ teaspoon garlic powder
- 1 pinch salt and ground black pepper
- 20 (6 inch) corn tortillas
- 2 avocados, thinly sliced, or to taste
- 1 red onion, finely diced, or to taste
- ½ bunch fresh cilantro, chopped, or to taste
- 1 jalapeno pepper, diced, or to taste (Optional)
- 2 limes, cut into wedges, or as needed
Instructions
- Rinse defrosted shrimp under cold water
- drain
- and pat dry.
- Combine shrimp
- chili powder
- garlic
- paprika
- cumin
- onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- coriander
- and orange zest in a bowl. Mix well.
- Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque
- 4 to 5 minutes on each side
- depending on the size of the shrimp.
- While shrimp cooks
- prepare crema by whisking together sour cream
- zest and juice of 1 lime
- 1 teaspoon cilantro
- garlic powder
- and 1 pinch each of salt and black pepper.
- Heat corn tortillas in either a pan or on a griddle over low heat
- 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
- Assemble tacos by spreading 1 teaspoon crema across each tortilla
- adding 3 or 4 shrimp
- 2 slices of avocado
- a sprinkle of fresh red onion
- cilantro
- and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 20