Spicy Shrimp Tacos
Dry-rubbed shrimp blackened in a medley of spices served with toasted corn tortillas, shredded cabbage, fresh cilantro, and avocado sauce.
Servings: 10 tacos
Ingredients
- 1 pound shrimp raw, peeled, deveined, and tails removed (I used size 31/40)
- 1 package 6-inch corn tortillas
- 1 tablespoon extra virgin olive oil
- Finely shredded green cabbage for topping
- Fresh chopped cilantro for topping
- 1-2 limes cut into small wedges
Shrimp seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 lime juice squeezed
- Salt to taste
Avocado sauce
- 1 avocado peeled, seed removed
- 1-2 garlic cloves
- 1/2 cup cilantro stems included
- 3/4 cup water
- 2 tablespoons olive oil
- 1 lime juice squeezed
- 1/2-1 jalapeno stem removed
- salt to taste
Instructions
For the avocado sauce
- Combine all ingredients in a blender. Pulse until smooth and creamy. Add additional tablespoons of water if too thick. Consistency should be similar to creamy ranch dressing.
For the shrimp tacos
- Prepare all your shrimp taco toppings and set aside.
- Remove the tails from the shrimp and pat dry with a paper towel. Add juice from half a lime and toss. Add the dry spices and toss until the shrimp are fully coated. They should be heavily seasoned.
- Heat oil over medium-high heat in a cast iron skillet or pan. Once hot, add the shrimp and cook for 1-2 minutes per side or until golden brown and no longer transparent. If using larger or jumbo shrimp, they may take a little longer.
- Serve tacos with warm/toasted tortillas. Fill with a small handful of cabbage, 4 shrimp, chopped cilantro, and a hefty drizzle of avocado sauce. Squeeze a lime wedge over each taco before eating. See note below on toasting corn tortillas.
Notes
My favorite way to eat tacos or fajitas is with toasted corn tortillas. If you have a gas range, place the tortillas directly on the grates and fire up the burner. Cook on medium-low heat for about 15 seconds per side, flipping with a metal spatula. The edges of the tortilla will start to char and crisp and the center will be soft, warm, and pliable with irresistible flavor. If you’ve run into ripping or tearing corn tortillas, this will remedy this problem and make them much more sturdy. This can also be done with flour tortillas.
The recipe calls for raw shrimp because using precooked shrimp tends to dry them out if heated.
Nutrition
Calories: 588kcal | Carbohydrates: 26.5g | Protein: 53.5g | Fat: 32.7g | Saturated Fat: 10.1g | Cholesterol: 469mg | Sodium: 580mg | Fiber: 9.9g | Sugar: 2.1g