Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Marinade & Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Tangy Sauce:
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon honey or agave nectar
- 1 teaspoon Dijon mustard
- Hot sauce to taste (optional)
Instructions
- Start by tossing the peeled and deveined shrimp with olive oil, minced garlic, smoked paprika, chili powder, cumin, salt, and pepper. Let the shrimp marinate for at least 15 minutes to absorb all the flavors.
- Heat a skillet over medium-high heat. Add the marinated shrimp and sauté for 2-3 minutes on each side until they are beautifully seasoned and cooked through. Remove from heat and set aside.
- In a small bowl, whisk together sour cream, lime juice, honey, Dijon mustard, and hot sauce if liked. Adjust the taste to your preference, adding more lime juice or honey for sweetness or acidity. Set aside.
- Warm the tortillas in a dry skillet or microwave. Lay a tortilla flat and layer with shredded cabbage, cooked shrimp, avocado slices, and a drizzle of the tangy sauce. Garnish with fresh cilantro and a squeeze of lime.
Notes
- Store cooked shrimp in an airtight container in the refrigerator for up to 2 days.
- Keep the tangy sauce separate until serving to prevent sogginess of the tortillas.
- Reheat the shrimp quickly in a skillet before assembling the tacos again.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 165mg
