Shrimp Tacos
Prepare shrimp tacos with seasoned shrimp, fresh toppings, and a creamy sauce using simple cooking techniques.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 750 | Grams |
| Corn Tortillas (small size) | 10 | Count |
| Olive Oil (extra virgin) | 2 | Tbsp |
| Lime (juiced) | 2 | Count |
| Garlic (minced) | 3 | Clove |
| Cumin (ground) | 1 | Tsp |
| Paprika (smoked) | 1 | Tsp |
| Cabbage (shredded) | 0.5 | Head |
| Red Onion (thinly sliced) | 1 | Count |
| Cilantro (chopped) | 1 | Bunch |
| Sour Cream (whole milk based) | 1 | Cup |
| Avocado (sliced) | 2 | Count |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
Instructions
- In a bowl, combine shrimp, olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Mix well and let marinate for 15 minutes.
- Heat a skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes on each side until pink and cooked through.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- In a small bowl, mix sour cream with a squeeze of lime juice and a pinch of salt to make a creamy sauce.
- Assemble the tacos by placing cooked shrimp on each tortilla, then top with shredded cabbage, sliced red onion, avocado, and chopped cilantro.
- Drizzle the creamy sauce over the toppings and serve immediately.
Prep
- Thaw shrimp if frozen
Kitchen equipment
SkilletCitrus Juicer