Shrimp Tacos with Avocado Salsa
Spicy shrimp tacos with avocado salsa and cilantro sour cream sauce are bursting with flavor and texture. This delicious and healthy 30-minute meal is a family favorite and one of the best ways to enjoy shrimp!
Equipment
- Medium mixing bowl
- Cast-iron skillet or heavy-duty skillet
- Small mixing bowl
- Spatula
- Knife and cutting board
Ingredients
- For the Shrimp:
- 1 lb about 25 medium shrimp, peeled and deveined
- 1½ tbsp olive oil
- 1 clove garlic minced
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp onion powder optional
- ¼ tsp kosher salt
- 1 tbsp olive oil for cooking
- Juice of lime optional
- For the Avocado Salsa:
- 1 tomato seeded and chopped
- 1 avocado peeled, seeded, and diced
- 1 jalapeño seeded and chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro leaves coarsely chopped
- For the Cilantro Sauce:
- ¼ cup sour cream
- 2 tbsp finely chopped cilantro
- 1 tbsp fresh lime juice
- For Assembly:
- 8 small flour tortillas corn tortillas can also be used
- Lime wedges for serving
Instructions
- For the Shrimp:
- In a medium bowl, whisk together olive oil, garlic, cumin, chili powder, onion powder, and salt. Toss shrimp in the marinade to coat evenly. Cover and refrigerate for 10–24 hours.
- Heat a cast-iron skillet on high heat for 2 minutes. Add olive oil and shrimp, cooking for about 5 minutes or until pink and cooked through. Squeeze lime juice over shrimp (optional).
- For the Salsa:
- In a small bowl, combine tomato, avocado, jalapeño, salt, pepper, lime juice, and cilantro. Stir gently to combine. Cover tightly to prevent discoloration if not serving immediately.
- For Assembly:
- Mix sour cream, cilantro, and lime juice in a small bowl to create the sauce.
- Lightly char tortillas on a stovetop or in a skillet.
- Add salsa to tortillas, top with shrimp, and drizzle with sour cream sauce. Serve with lime wedges.
Notes
Shrimp cook very quickly, so watch closely to avoid overcooking.
For added spice, include a dash of cayenne or hot sauce in the marinade.
Use corn tortillas for a gluten-free option.
Store leftovers in airtight containers in the fridge for up to 2 days. Reheat shrimp gently to avoid drying them out.
For added spice, include a dash of cayenne or hot sauce in the marinade.
Use corn tortillas for a gluten-free option.
Store leftovers in airtight containers in the fridge for up to 2 days. Reheat shrimp gently to avoid drying them out.