Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado
- 1/4 cup sour cream
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, sliced (optional)
- Lime wedges for serving
Instructions
- Gather and prepare all ingredients, rinse and dry shrimp, chop cilantro, and slice jalapeño.
- In a bowl, combine shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper; let marinate for 10 minutes.
- Blend avocado, sour cream, lime juice, and salt until smooth to make the avocado lime crema.
- Cook marinated shrimp in a skillet over medium-high heat for 2-3 minutes on each side until pink and opaque.
- Warm corn tortillas in a pan or oven until pliable.
- Assemble tacos with shrimp, drizzle avocado lime crema, and top with cilantro and jalapeños.
- Serve immediately with lime wedges.
Notes
- For a spicier flavor, add more jalapeños or use a hotter chili powder.
- Leftover avocado crema can be stored in the refrigerator for a day or two.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg