Take Taco Tuesday to the next level with these quick and easy Shrimp Tacos with Avocado Cilantro Sauce.
Put these easy Shrimp Tacos on the menu for Taco Tuesday because this is one meal you don't want to pass up.
Although, tacos aren't just for Tuesday. I could seriously eat tacos everyday. I mean, the variations are endless so why not?
Hello again! Melanie here again from Garnish & Glaze to bring you an awesome and easy dish the whole family will love.
These tacos are seriously the easiest to make though. The shrimp cooks so fast and the killer Avocado Cilantro Sauce is a dump and puree kind of thing so... you have no excuse not to make these babies!
I love that this meal is full of good-for-you ingredients. The sauce is made up of healthy fats and is even high in protein thanks to the plain Greek yogurt.
The cabbage is delicious, ads great texture, a gorgeous pop of color, but it's definitely nice to get some more fiber in one's diet.
How to Make Shrimp Tacos:
Since the shrimp cooks so fast, you'll want to get everything else prepped and ready so that when the shrimp is done cooking you can dig right in while it's hot. First you'll make the Avocado Cilantro Sauce. This is easy as throwing everything into a blender and pressing puree. I think we can all handle that.
Next you'll need to get all your veggies and cilantro chopped and warm up your tortillas. Heat them in the microwave or give them more of an authentic look and taste by frying them in a little bit of oil.
The last step is to season the shrimp and cook it. Do you know what I love about shrimp? It cooks so fast!
Two minutes per side and it's dinner time! Squeeze fresh lime juice over the shrimp and then assemble the tacos.
Fill your tacos with cabbage, drizzle with avocado sauce, top with warm shrimp, more avocado sauce, sprinkle it with cilantro, and serve. These babies are so good they'll disappear in minutes!
What kind of shrimp should I use?
I like to save myself some time by buying shrimp that is already deveined, peeled, and has the tail removed. No one wants to be picking the tails off the shrimp in their tacos so just buy the ones without. Frozen shrimp works great and is nice to always have on hand.
It thaws super fast under cold running water so even if you decide to make this last minute, it won't take too long. As for the size, I prefer either medium or large.
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Helpful Tips to make Shrimp Tacos:
- No one wants to be picking the tails off the shrimp in their tacos so just buy the ones without. Frozen shrimp works great and is nice to always have on hand.
What you will need to make Shrimp Tacos:
- Chef Knife- Every kitchen needs a sharp, good quality knife for chopping. Grab your cutting board and let this knife do the work.
- Nutribullet- This little blender is the perfect size for making sauces, dressings, or smoothies.
- Cast Iron Fry Pan– I love using cast iron to cook my proteins. It creates the perfect and most beautiful crust.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite Shrimp recipes:
Shrimp Tacos, Easy Shrimp Tacos, How to make Shrimp Tacos
Dinner
American
Yield: 4
Shrimp Tacos
Take Taco Tuesday to the next level with these quick and easy Shrimp Tacos with Avocado Cilantro Sauce.
prep time: 14 minscook time: 6 minstotal time: 20 mins
Ingredients
- 1 pound deveined, tail removed raw shrimp medium or large
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 juice of lime
- 1/4 teaspoon salt
For the Sauce
- 1 avocado
- 3/4 cup milk
- 1/2 cup plain Greek Yogurt
- 1/2 jalapeno (remove seeds for mild heat)
- 1/4 cup cilantro packed
- 1 teaspoon vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 juice of lime
For Serving
- 1 1/2 cups green cabbage sliced
- 1 1/2 cups purple cabbage sliced
- 2 tablespoons cilantro chopped
- 8 corn tortillas
Instructions
For the Avocado Sauce
- Place all sauce ingredients in a blender or food processor and puree until smooth.
For the Shrimp
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated. Add to the pan (you'll need to work in two batches) and cook 2-3 minutes per side until pink and cooked through. Remove onto a plate and cook remaining shrimp. Sprinkle with salt and squeeze lime juice over the top.
For Assembling
- Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.
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