Description
These Shrimp Tacos offer a vibrant blend of flavors featuring perfectly seasoned and sautéed shrimp, crisp cabbage, creamy avocado, and a tangy yogurt-lime sauce. Quick to prepare and ideal for a light, fresh meal, these tacos bring a delicious balance of textures and tastes that are sure to please any taco lover.
Ingredients
Scale
Shrimp and Spices
- 1 pound large shrimp
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Tortillas and Toppings
- 8 small corn or flour tortillas
- ½ small head cabbage, shredded
- 1 avocado, sliced
- ¼ cup Cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
Yogurt-Lime Sauce
- ½ cup Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon sriracha
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt, to taste
- Water, as needed to adjust consistency
Instructions
- Prepare the yogurt-lime sauce: In a bowl, combine Greek yogurt, fresh lime juice, sriracha, garlic powder, smoked paprika, and salt. Stir the mixture well and add a little water if needed to achieve your desired pourable consistency.
- Season the shrimp: In a separate bowl, toss the shrimp with smoked paprika, garlic powder, oregano, onion powder, salt, and black pepper until they are evenly coated with the spice blend.
- Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2 minutes on each side, or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Warm the tortillas and assemble the tacos: Warm the tortillas using a skillet or microwave until soft and pliable. Layer shredded cabbage on each tortilla, then add the cooked shrimp, sliced avocado, fresh cilantro, and crumbled Cotija cheese. Finish by drizzling the prepared yogurt-lime sauce over the tacos. Serve immediately.
Notes
- You can substitute Cotija cheese with feta or queso fresco if unavailable.
- For a spicier kick, increase the amount of sriracha in the sauce or add sliced jalapeños to the tacos.
- Use corn tortillas for a gluten-free option.
- To save time, you can shred the cabbage and prepare the sauce ahead of time.
- Leftover shrimp can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
