Shrimp Tacos Recipe
Our shrimp tacos recipe is worth making for dinner tonight. The tacos are juicy, sweet, and creamy with just the right amount of heat.
Servings: 4 servings
Calories: 489kcal
Ingredients
- 12 oz peeled and deveined shrimp 20 oz raw shrimp
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1 tsp paprika
- 1/2 tbsp lime juice
- 2 tsp Sriracha
- 1 tbsp unsalted butter
- 8 6-inch corn tortillas
- 4 tbsp Japanese mayonnaise
- 2 tbsp plain Greek yogurt
- 2 oz green cabbage shredded
- 2 oz red cabbage shredded
- 4 oz avocado sliced
- 1 oz red onion sliced
- 1 oz feta cheese
- 2 tbsp cilantro chopped
Instructions
- In a pan, heat 1 tbsp olive oil over medium heat. Add 1 tbsp garlic and sauté for 30 seconds.
- Add 12 oz shrimp, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp ground cumin, 1/4 tsp chili powder, 1/4 tsp salt, 1 tsp paprika, 1/2 tbsp lime juice, and 2 tsp Sriracha to the pan. Stir fry for 2 minutes. Remove the pan from heat.
- Add 1 tbsp unsalted butter. Cook and stir occasionally for another 2 minutes.
- Bake 8 tortillas at 395 ℉ for 3 minutes.
- Make the sauce: In a small bowl, whisk together 4 tbsp mayonnaise, 2 tbsp Greek yogurt, and 1 tbsp chopped cilantro until combined. Set aside.
- Assemble the tacos: Fill each tortilla with green cabbage, red cabbage, avocado, stir-fried shrimp, red onions, feta cheese, a drizzle of sauce, and a sprinkle of chopped cilantro. Serve.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 34g | Protein: 33g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 259mg | Sodium: 565mg | Potassium: 642mg | Fiber: 5g | Sugar: 3g | Vitamin A: 488IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 1mg