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- 1 lb large shrimp, peeled and deveined - 1 tablespoon olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and freshly ground black pepper to taste The main ingredients for our shrimp tacos are simple and fresh. Start with one pound of large shrimp. Peel and devein them before cooking. This makes them easy to eat. Next, use one tablespoon of olive oil. It helps the spices stick well and gives a nice flavor. For spices, we need a mix that brings heat and taste. Use two teaspoons of chili powder for a warm kick. Add one teaspoon of ground cumin to enhance the flavor. Garlic powder adds a nice depth, so include one teaspoon of it. Smoked paprika gives a subtle smokiness, so use half a teaspoon. Finally, season with salt and black pepper to taste. - 8 small corn tortillas - 1 cup shredded cabbage - Optional toppings: avocado, cilantro, lime wedges, salsa For the tacos, you’ll need eight small corn tortillas. These will hold all the tasty shrimp and toppings. I like to warm them up for better taste and texture. Next, add one cup of shredded cabbage. Mixing green and purple cabbage makes the dish look vibrant. You can also add some fun toppings. Slices of avocado bring creaminess. Fresh cilantro adds a pop of flavor. Lime wedges give a zesty kick when squeezed over the tacos. Finally, a scoop of your favorite salsa or pico de gallo is a great touch. - Calories per serving: Approximately 350 - Macronutrient breakdown: - Protein: 25g - Carbohydrates: 30g - Fat: 15g Each serving of these shrimp tacos packs about 350 calories. They are a good balance of protein, carbs, and healthy fats. You get around 25 grams of protein from the shrimp. The corn tortillas provide about 30 grams of carbs. The olive oil and avocado add healthy fats, totaling 15 grams. This meal is not just quick and tasty; it also provides essential nutrition. {{ingredient_image_2}} First, gather your shrimp. You want one pound of large shrimp, peeled and deveined. In a medium bowl, mix the shrimp with one tablespoon of olive oil. Add two teaspoons of chili powder, one teaspoon of ground cumin, one teaspoon of garlic powder, and half a teaspoon of smoked paprika. Sprinkle in salt and black pepper to taste. Toss everything together until the shrimp are well coated in the spices. Next, heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned shrimp. Cook them for about two to three minutes on each side. The shrimp should turn pink and opaque when they are done. Remove the shrimp from the heat once they are cooked through. While the shrimp are cooking, you need to warm the corn tortillas. In a separate skillet, heat each tortilla for about thirty seconds on each side. You want them to be soft and pliable, not crispy. This step helps the tortillas hold all the delicious fillings you will add. Now it’s time to assemble your tasty tacos. Start by placing a generous pile of shredded cabbage on each warm tortilla. Next, add three to four cooked shrimp on top. You can then add a few slices of ripe avocado for creaminess. Finish with a sprinkle of chopped cilantro for freshness. To give your tacos a zesty kick, squeeze a wedge of lime juice over each taco. If you want some extra flavor, add your favorite salsa or pico de gallo on top. Serve the tacos warm and enjoy the great mix of flavors! To get the best shrimp, timing is key. Overcooked shrimp turn tough and rubbery. Aim to cook shrimp for just 2-3 minutes on each side. You know shrimp are done when they are pink and opaque. This means they are safe to eat and perfectly tender. For a flavor boost, try these spices: - Chili powder - Ground cumin - Garlic powder - Smoked paprika These spices give shrimp a tasty kick. To add even more fun, serve your tacos with fresh sides. A simple green salad pairs well. You can also enjoy a cold drink like lime soda or a light beer. You can make shrimp ahead of time. Cook them and store in the fridge for up to two days. When ready to eat, just reheat in a skillet. If you have leftover ingredients, store them in airtight containers. This keeps everything fresh for your next taco night. Pro Tips Freshness is Key: Always use fresh shrimp for the best flavor and texture. If frozen, ensure they are fully thawed and pat them dry before seasoning. Spice It Up: Adjust the spice levels by adding more chili powder or incorporating fresh jalapeños for an extra kick in your tacos. Layering Flavors: For a deeper flavor profile, marinate the shrimp for 30 minutes to an hour before cooking. This allows the spices to penetrate better. Perfectly Warm Tortillas: To prevent the tortillas from tearing, wrap them in a clean kitchen towel and keep them warm in the oven while you prepare the shrimp. {{image_4}} If shrimp isn't your thing, try these options: - Chicken: Use grilled or shredded chicken. - Fish: Swap shrimp for firm fish like tilapia or cod. - Tofu: For a plant-based option, use marinated, grilled tofu. You can also make veggie tacos. Fill them with roasted vegetables or black beans. Try using zucchini, bell peppers, or sweet potatoes as a base. These options keep the dish fresh and exciting. Adjust spice levels to match your taste. Add more chili powder for heat or use cayenne for a kick. To tone it down, skip the chili powder. You can also try different spice blends like taco seasoning or Cajun spices. Experiment with marinades, too. A citrusy marinade can add zest. Try lime juice, garlic, and a pinch of cumin. Let your shrimp soak for at least 15 minutes. This gives them a great flavor. Get creative with toppings! Beyond avocado and cilantro, consider: - Pineapple salsa: Adds sweetness and tang. - Pickled onions: Provide crunch and acidity. - Feta cheese: Gives a salty, creamy touch. Seasonal variations can also be fun. In summer, try fresh corn or tomatoes. In fall, add roasted butternut squash or apples. These toppings keep your tacos interesting and delicious! To keep your shrimp fresh, store it in the fridge. Place it in an airtight container. It will stay good for about two days. When you want to reheat, use a skillet over medium heat. This method helps keep the shrimp juicy and tasty. For corn tortillas, wrap them in a clean towel. Store them in a plastic bag to keep them soft. If you have extra tortillas, freeze them. Just stack them with parchment paper between each one. This way, they won't stick together. You can use them later for quick meals. For toppings like cabbage, use it within three days. Check for wilting or browning as signs of spoilage. Avocados should be eaten within one to two days once cut. Keep them in the fridge to slow down browning. Cilantro lasts about a week if stored properly. You can use several methods to cook shrimp without a skillet. A grill works great. Just preheat it and cook shrimp on skewers for a smoky taste. You can also bake shrimp in the oven. Place them on a baking sheet at 400°F for about 10 minutes. Another option is to boil shrimp in a pot of water for 2-3 minutes. Each method gives a unique flavor and texture. Yes, you can easily make these tacos gluten-free. Look for corn tortillas, which are naturally gluten-free. Many brands offer them, so you can find them at any store. Always check the label to ensure no gluten ingredients are present. You can also try lettuce wraps for a fresh twist. These shrimp tacos pair well with many side dishes. Here are some ideas: - Mexican rice for a filling option. - Black beans for added protein and fiber. - Grilled corn on the cob for a sweet crunch. - A fresh salad with lime vinaigrette for brightness. - Chips and guacamole for a fun snack. These sides add flavor and variety to your meal! In this post, we covered everything you need for perfect shrimp tacos. We explored key ingredients, cooking steps, and tips to make them shine. Lastly, I shared variations to keep each meal fresh and fun. Enjoy experimenting with flavors and toppings to create your ideal taco. Remember, shrimp tacos can be easy and delicious. With practice, you’ll master this dish and impress your friends or family. Now, roll up your sleeves and start cooking!

Zesty Shrimp Tacos

Delicious shrimp tacos with a zesty kick, topped with fresh ingredients.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 2 teaspoons smoked paprika
  • to taste Salt and freshly ground black pepper
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1 ripe avocado, sliced into wedges
  • 1 2 cup fresh cilantro, roughly chopped
  • 1 lime cut into wedges
  • optional your favorite salsa or pico de gallo for topping

Instructions
 

  • In a medium mixing bowl, combine the peeled and deveined shrimp with olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper. Toss the shrimp gently until they are thoroughly coated with the spice mixture.
  • Heat a large skillet over medium-high heat. Once hot, carefully add the seasoned shrimp to the skillet. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque, indicating they are cooked through. Remove from heat.
  • While the shrimp are cooking, warm the corn tortillas in a separate skillet. Heat each tortilla for approximately 30 seconds on each side, just until they are soft and pliable.
  • To assemble the tacos, place a generous pile of shredded cabbage on each warmed tortilla. Top with 3-4 cooked shrimp, followed by a few slices of ripe avocado and a sprinkle of chopped cilantro for freshness.
  • Squeeze a wedge of fresh lime juice over each taco to add a zesty kick, and, if desired, spoon over some salsa or pico de gallo for an extra burst of flavor.
  • Serve the tacos immediately while they are warm, and enjoy the delicious combination of textures and flavors!

Notes

Serve immediately for the best flavor and texture.
Keyword easy recipe, seafood, shrimp, tacos