Shrimp Tacos
from kristineskitchenblog.comThese shrimp tacos are easy to make and ready in 30 minutes! Succulent shrimp, crunchy cabbage and a creamy, spicy sauce are served in warm tortillas. So good!
Servings: 4 servings
Calories: 381kcal
Ingredients
Shrimp Taco Sauce
- ½ cup plain (2% or full-fat) Greek yogurt or 5 tablespoons sour cream plus 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- ½ teaspoon sriracha sauce or to taste
- ½ teaspoon garlic powder
- ⅛ teaspoon smoked paprika
- pinch of salt
- water as needed to thin sauce
Shrimp
- 1 pound large shrimp peeled and deveined (you can remove the tails before or after cooking)
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For Serving
- 8 small corn or flour tortillas
- ½ small red or green cabbage* shredded
- 1 avocado sliced
- ¼ cup coarsely chopped fresh cilantro
- ¼ cup crumbled Cotija cheese
Instructions
Make the Taco Sauce
- In a small bowl, whisk together the plain Greek yogurt, lime juice, sriracha, garlic powder, smoked paprika and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Place in the refrigerator while you prepare the other taco components.
Prepare the Shrimp
- Lay the shrimp out in a single layer on a cutting board or in a large baking dish. Pat them dry with paper towels. Combine the smoked paprika, garlic powder, dried oregano, onion powder, salt and black pepper in a small bowl. Sprinkle the seasoning over both sides of the shrimp and pat gently to help the seasonings stick.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the shrimp to the pan and cook about 2 minutes per side, or until cooked through. Transfer shrimp to a clean plate and cover to keep warm.
Warm the Tortillas
- (Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once between paper towels in the microwave.
Assemble Tacos
- To serve, fill each tortilla with shredded cabbage, avocado slices, cooked shrimp, a drizzle of sauce, chopped cilantro and crumbled Cotija cheese.
Video
Notes
- To thaw frozen shrimp: Place shrimp in a colander set over a bowl and thaw for 24 hours in the refrigerator, OR to thaw shrimp quickly, place the frozen shrimp in a bowl of cold water for 10-20 minutes, until thawed. Pat dry with paper towels.
- Packaged coleslaw mix may be used in place of the fresh shredded cabbage, if desired.
- Be sure to use gluten-free tortillas if you need the tacos to be gluten-free.
Nutrition
Serving: 2tacos | Calories: 381kcal | Carbohydrates: 37g | Protein: 25g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 153mg | Sodium: 967mg | Potassium: 689mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1.479IU | Vitamin C: 48mg | Calcium: 229mg | Iron: 2mg
