Ingredients
Equipment
Method
- In a small bowl or a food processor, combine the ripe avocado, Greek yogurt or sour cream, fresh lime juice, minced garlic, and a pinch of salt. Mash or blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.1 ripe avocado, pitted and scooped, 0.25 cup plain Greek yogurt or sour cream, 1 tablespoon fresh lime juice, 1 clove garlic, minced, to taste Salt
- In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, garlic powder, smoked paprika (if using), salt, and pepper. Ensure each shrimp is evenly coated with the spice mixture.1.5 pounds raw shrimp, peeled and deveined (medium or large), 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 0.5 teaspoon garlic powder, 0.25 teaspoon smoked paprika, to taste Salt and freshly ground black pepper
- Heat a large skillet or griddle over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook, as shrimp can become tough quickly.1.5 pounds raw shrimp, peeled and deveined (medium or large)
- While the shrimp are cooking, warm your tortillas. You can do this by heating them gently in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or warming them directly over a low gas flame for a few seconds (be cautious with this method).12 small corn or flour tortillas
- To assemble your Easy Shrimp Tacos, place a generous portion of the cooked shrimp onto each warm tortilla. Drizzle liberally with the creamy avocado sauce.1.5 pounds raw shrimp, peeled and deveined (medium or large)
- Pile on your preferred toppings such as shredded cabbage, diced red onion, diced tomatoes, cilantro, or cheese.Shredded cabbage or lettuce, Diced red onion, Diced tomatoes, Crumbled cotija cheese or feta cheese, 0.25 cup chopped fresh cilantro, for garnish
- Serve the Easy Shrimp Tacos immediately with lime wedges on the side for an extra burst of fresh citrus flavor.1 lime, cut into wedges for serving
Notes
Store leftover cooked shrimp and avocado sauce separately in airtight containers in the refrigerator. Shrimp keep for up to 2 days, avocado sauce best within 1-2 days. Reheat shrimp in a skillet or microwave. Warm tortillas just before serving. Freezing assembled tacos is not recommended.
