Description
Discover how to make delicious zesty shrimp tacos that will tantalize your taste buds. Our easy recipe will have you craving more with every bite!
Ingredients
- 1 small onion (about 100g), roughly chopped
- 1 green bell pepper (about 100g), seeded and roughly chopped
- 2 cloves of garlic, roughly chopped
- 1 tomato, seeded and diced
- 1 avocado, pitted and diced
- 75 ml salt
- 15 ml fresh lime juice, from half a lime
- 60 ml loosely packed fresh cilantro leaves, coarsely chopped
- 5 ml olive oil
- 5 ml chili powder
- 5 ml salt
- Scant 0.5 ml cayenne pepper
- 680 g large (31/35) or extra large (26/30) shrimp, peeled, de-veined, and tail removed, thawed if frozen
- 8 to 10 six-inch corn or flour tortillas
- 475 ml chopped red cabbage, for serving
- 2 limes, cut into wedges, for serving
- 240 ml plain yogurt, for serving
Instructions
- Create the Salsa: Blend the onion, green bell pepper, and garlic in a food processor with a metal blade until finely minced. Move the mix to a medium bowl. Stir in the diced tomatoes, avocado, salt, lime juice, and chopped cilantro. Mix everything well and set aside. (Refer to the make-ahead tips below if not using soon.)
- Prepare the Shrimp: Mix the olive oil, chili powder, salt, cayenne pepper, and shrimp together in a large bowl until the shrimp are well-coated with the spice mixture.
- Grilling Option: Preheat the grill to a medium setting and oil the grill grates using paper towels dipped in vegetable oil or apply a non-flammable cooking spray. Lay the shrimp on the grill, cover, and cook until they turn opaque, about 1½ to 2 minutes per side. Transfer the shrimp to a serving dish and cover them to keep warm.
- Indoor Cooking Option: Warm a large skillet over medium heat, adding just enough vegetable oil to cover the bottom lightly. Once the skillet is hot, place the shrimp in a single layer. Cook in batches to prevent overcrowding, for about 1½ to 2 minutes on each side, or until they become opaque and pink. Move the cooked shrimp to a serving dish and cover to maintain warmth.
- Heat the Tortillas: Toast the tortillas on the grill until they are warm and slightly browned, roughly 20 seconds per side. Alternatively, follow the package directions to warm them on the stovetop or in the microwave.
- Assemble the Tacos: Place a portion of the avocado salsa, 3 shrimp, and some red cabbage inside each tortilla. Serve with lime wedges and yogurt on the side. Alternatively, arrange the warm tortillas, shrimp, avocado salsa, and toppings on the table for everyone to make their own tacos.
- Make-Ahead Tips: You can prepare the avocado salsa up to 8 hours in advance. Cover the surface with plastic wrap to prevent browning and refrigerate. The shrimp can be seasoned, covered, and stored in the fridge up to one day before cooking.
- Note: If you intend to grill the shrimp, opt for extra-large sizes to avoid them slipping through the grill grates. To further prevent this, consider using skewers to hold the shrimp in place.
Notes
- Note text here
- Prepare the avocado salsa in advance, covering it with plastic wrap and refrigerating for up to 8 hours to avoid browning.
- Opt for extra-large shrimp or use skewers to secure them while grilling to prevent slipping through the grates.
- Cook the shrimp in batches when cooking indoors to ensure even and quick cooking, avoiding overcrowding in the skillet.
