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Servings: 4
Calories: 225kcal
Ingredients
- 1 pound shrimp
- 1 tablespoon olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 clove garlic minced
- ¼ teaspoon salt
- 2 tablespoons lime juice
- 1 tablespoon fresh cilantro chopped
- 4 taco tortillas
For garnish:
- Avocado
- Red onion
- Fresh cilantro
- Tomatoes
- Lettuce
- Sour cream
Instructions
- If the shrimp is frozen, rinse them under cold water to thaw. Then, pat them dry with paper towels.
- In a large bowl, mix the shrimp with cayenne pepper, paprika, minced garlic, salt, and lime juice. Make sure the shrimp are well coated with this mixture.1 pound shrimp, 1 teaspoon cayenne pepper, 1 teaspoon paprika, 1 clove garlic, ¼ teaspoon salt, 2 tablespoons lime juice
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for about 4-5 minutes, or until the shrimp turn to a more whitish color and are fully cooked. Once the shrimp are cooked, remove the skillet from the heat.1 tablespoon olive oil
- In the same skillet where you cooked the shrimp, add 1 tablespoon of chopped fresh cilantro. Stir well to combine with the shrimp juices and flavors.1 tablespoon fresh cilantro
- Heat the tortillas in a skillet or microwave until they are warm and flexible. Place a portion of the cooked shrimp in the center of each tortilla.4 taco tortillas
- Add sliced avocado, chopped red onion, additional fresh cilantro, diced tomatoes, and shredded lettuce over the shrimp.Avocado, Red onion, Fresh cilantro, Tomatoes, Lettuce
- Finish with a dollop of sour cream on each taco.Sour cream
- Serve immediately and enjoy!
Notes
- Shrimp: Opt for fresh shrimp if you can, as they tend to have better flavor and texture. However, frozen shrimp can work just as well; just ensure they're thoroughly thawed and patted dry to avoid any excess water messing up the sauté.
- Marinating: If you have time, marinate the shrimp in the spice and lime juice mixture for 30 minutes to 1 hour before cooking to allow them to absorb more flavor.
- Spices: The cayenne pepper and paprika can be adjusted based on how spicy you like your tacos. Feel free to dial it up for a bigger kick or dial it down if you're not a fan of too much heat.
- Avoid Overcooking the Shrimp: Shrimp cook quickly and can easily become rubbery if overdone. Watch them closely in the pan—they're perfect when they turn pink and opaque.
- Fresh Cilantro and Lime: Adding fresh cilantro (not dried) and a squeeze of lime juice (not bottled) right at the end can elevate the flavors of your tacos, giving them a zesty, fresh finish that complements the shrimp beautifully.
- Tortillas: Use your favorite tortillas! Flour tortillas, gluten-free, low-carb, or corn tortillas all work well.
- Toppings: While the recipe suggests traditional toppings like avocado, lettuce, and tomato, feel free to get creative with things like mango salsa, avocado salsa, cotija cheese, shredded cabbage, or even some pickled vegetables for an extra crunch.
Storage and Reheating Instructions
- Separate the Components: Store the cooked shrimp, vegetables, and tortillas separately.
- Refrigerate: Place the shrimp in an airtight container and refrigerate. They’ll stay good for up to two days. The same goes for any chopped veggies or prepared toppings.
- Reheating: When you’re ready to eat, reheat the shrimp gently in a skillet over low heat just until warm. Refresh the tortillas directly over a flame or in a pan for a few seconds per side to bring back their flexibility and warmth.
- Assemble When Ready to Eat: For the best texture and flavor, assemble your tacos only when you’re ready to eat them. This way, every element remains as close to its original state as possible.
Nutrition
Calories: 225kcal | Carbohydrates: 16g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 502mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg
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