Ingredients
- Shrimp (1 lb, peeled and deveined)
- Olive Oil (1 tbsp)
- Chili Powder (1 tsp)
- Smoked Paprika (½ tsp)
- Garlic Powder (½ tsp)
- Cumin (½ tsp)
- Cayenne Pepper (¼ tsp, or to taste)
- Salt & Pepper (to taste)
- Lime Juice (3 tbsp total)
- Avocado (1 ripe)
- Greek Yogurt or Sour Cream (½ cup)
- Garlic (1 clove, minced)
- Cilantro (¼ cup, chopped)
- Corn or Flour Tortillas (6 small)
- Red Cabbage (1 cup, shredded)
- Carrot (½ cup, shredded)
- Jalapeño (1 small, thinly sliced, optional)
- Fresh Cilantro (for garnish)
- Lime Wedges (for serving)
Instructions
- Season the shrimp by tossing it in a mixing bowl with olive oil, chili powder, salt, pepper, and lime juice. Let marinate for 10 minutes.
- In a blender, combine avocado, Greek yogurt or sour cream, lime juice, minced garlic, chopped cilantro, and salt. Blend until smooth; adjust consistency with water if needed.
- Heat a skillet over medium-high heat and cook the marinated shrimp for 2-3 minutes on each side until pink and opaque.
- Warm tortillas in a dry skillet or microwave. Assemble by layering shredded cabbage and carrots in each tortilla, adding cooked shrimp on top, followed by avocado crema.
- Serve immediately with lime wedges and extra crema on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 170mg