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- 1 pound of shrimp (peeled and deveined) - 1 tablespoon olive oil - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 1/2 teaspoon garlic powder - Salt and pepper to taste - 8 small corn or flour tortillas - 1 cup shredded cabbage - 1/2 cup pico de gallo - Fresh cilantro for garnish

Quick Shrimp Tacos with Avocado Crema

Discover the joy of Quick Shrimp Tacos with Avocado Crema, a perfect meal for busy evenings or casual gatherings. These tacos combine succulent shrimp, fresh toppings, and a creamy avocado sauce for a burst of flavor. With a simple ingredient list and easy preparation, you can whip up this nutritious dish in no time. Enjoy the vibrant colors and textures as you customize each taco to your liking, making every bite a delightful experience.
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Ingredients
  

For the Shrimp Tacos:

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika (for a richer flavor)

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

8 small corn tortillas

1 cup shredded cabbage (choose between green or purple for color)

1/2 cup pico de gallo (or diced fresh tomatoes and onions)

Fresh cilantro leaves, for garnish

For the Avocado Crema:

1 ripe avocado

1/2 cup sour cream or Greek yogurt

1 tablespoon fresh lime juice

1 small garlic clove, minced

Sea salt, to taste

Instructions
 

Prepare the Avocado Crema: In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), lime juice, minced garlic, and a pinch of sea salt. Blend for about 30 seconds, or until the mixture is smooth and creamy. Taste the crema and adjust the seasoning with more salt or lime juice if desired. Set aside in a bowl.

    Season the Shrimp: In a mixing bowl, add the cleaned shrimp. Drizzle with olive oil and sprinkle with chili powder, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Toss well to ensure the shrimp are evenly coated in the spice mixture.

      Cook the Shrimp: Preheat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer to the skillet. Cook for 2-3 minutes on each side, or until the shrimp turn pink, opaque, and slightly charred. Remove from the heat and set aside.

        Warm the Tortillas: In a separate skillet or on a griddle over medium heat, warm the corn tortillas for about 30 seconds on each side, or until they soften and become pliable. Keep them warm by covering with a clean towel.

          Assemble the Tacos: On each warmed tortilla, add a generous handful of shredded cabbage, followed by 2-3 pieces of cooked shrimp. Top with a spoonful of pico de gallo and a dollop of the creamy avocado mixture. Finish with a few fresh cilantro leaves for a pop of color and freshness.

            Serve: Serve your shrimp tacos immediately while they are warm and fresh. Enjoy the vibrant flavors and delightful textures!

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                Presentation Tips: Arrange the tacos on a colorful platter and serve with lime wedges on the side for squeezing. Add some extra pico de gallo and avocado crema in small bowls for guests to customize their tacos!