Spicy Shrimp Tacos with Avocado Salsa

Name: Spicy Shrimp Tacos with Avocado Salsa
Cook time: 15 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 piece avocado diced; 40 g red onion finely diced; 120 g tomato seeded and diced; 5 g cilantro chopped; 15 ml lime juice freshly squeezed; 1 g kosher salt; 120 g sour cream; 30 ml lime juice freshly squeezed; 2 g lime zest finely grated; 1 g kosher salt; 30 ml water to loosen the crema if needed; 680 g raw shrimp, peeled and deveined patted dry; 8 g chili powder; 4 g ground cumin; 3 g garlic powder; 1 g black pepper freshly ground; 5 g kosher salt; 15 ml olive oil; 8 piece corn tortillas warmed; 15 ml olive oil; 150 g green cabbage thinly shredded; 5 g cilantro chopped

Shrimp are quickly sautéed with chili, cumin, garlic, and lime, then tucked into warm corn tortillas with a chunky avocado salsa, shredded cabbage, and a simple lime crema. The components are built to finish within the weeknight time limit and keep the texture contrast clear.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

2 piece avocado diced
40 g red onion finely diced
120 g tomato seeded and diced
5 g cilantro chopped
15 ml lime juice freshly squeezed
1 g kosher salt
120 g sour cream
30 ml lime juice freshly squeezed
2 g lime zest finely grated
1 g kosher salt
30 ml water to loosen the crema if needed
680 g raw shrimp, peeled and deveined patted dry
8 g chili powder
4 g ground cumin
3 g garlic powder
1 g black pepper freshly ground
5 g kosher salt
15 ml olive oil
8 piece corn tortillas warmed
15 ml olive oil
150 g green cabbage thinly shredded
5 g cilantro chopped

Instructions

Make the avocado salsa: in a medium bowl, combine the diced avocado, red onion, tomato, half of the cilantro, 15 ml of the lime juice, and 1 g of the salt. Fold gently so the avocado stays chunky. The salsa looks lightly coated and still chunky, with the avocado holding its shape.
Stir the sour cream with the remaining 30 ml lime juice, lime zest, and 1 g of the salt in a small bowl. Add up to 30 ml water only if you want a thinner drizzle. The crema is smooth and spoonable or lightly pourable.
In a second bowl, toss the shrimp with chili powder, cumin, garlic powder, black pepper, and the remaining 5 g salt until evenly coated. The shrimp are evenly seasoned and lightly red from the spices.
Heat 15 ml of the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 1 to 2 minutes per side, just until opaque and curled. The shrimp are opaque throughout with lightly browned edges; do not overcook.
Warm the tortillas in a dry skillet or directly over a low burner. Use the remaining 15 ml olive oil only if you choose to lightly brush the pan or tortillas. Keep them covered so they stay soft. The tortillas are pliable, warm, and lightly toasted in spots.
Assemble the tacos: divide the shrimp among the tortillas, top with the cabbage, avocado salsa, and the remaining cilantro, then drizzle with the lime crema. The tacos are filled and the crema is visible across the top.