Chili Lime Shrimp Tacos

Name: Chili Lime Shrimp Tacos
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 whole ripe avocado pitted and flesh scooped out; 60 g sour cream; 1 whole lime 1 lime juiced, 1 lime cut into wedges; 2 g kosher salt; 15 ml water for loosening the crema if needed; 680 g raw shrimp, peeled and deveined patted dry; 30 ml olive oil; 6 g chili powder; 2 g ground cumin; 2 clove garlic clove finely grated or minced; 4 g kosher salt; 1 g black pepper freshly ground; 1 whole lime 1 lime juiced, 1 lime cut into wedges; 12 whole corn tortillas; 180 g green cabbage thinly shredded; 60 g red onion very thinly sliced; 15 g cilantro leaves and tender stems chopped, plus extra leaves for garnish; 40 g cotija cheese crumbled

Shrimp are quickly sautéed with chili powder, lime, and garlic, then tucked into warm corn tortillas with a smooth avocado crema and crunchy cabbage. The result is a fast, lightly sauced taco with fresh herbs and enough heat to stay lively without becoming heavy.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

1 whole ripe avocado pitted and flesh scooped out
60 g sour cream
1 whole lime 1 lime juiced, 1 lime cut into wedges
2 g kosher salt
15 ml water for loosening the crema if needed
680 g raw shrimp, peeled and deveined patted dry
30 ml olive oil
6 g chili powder
2 g ground cumin
2 clove garlic clove finely grated or minced
4 g kosher salt
1 g black pepper freshly ground
1 whole lime 1 lime juiced, 1 lime cut into wedges
12 whole corn tortillas
180 g green cabbage thinly shredded
60 g red onion very thinly sliced
15 g cilantro leaves and tender stems chopped, plus extra leaves for garnish
40 g cotija cheese crumbled

Instructions

Make the avocado crema: in a small bowl, mash the avocado with sour cream, 15 ml lime juice, and 2 g salt until mostly smooth. Stir in 15 ml water only if you want a looser sauce for drizzling. The crema is smooth and spoonable, with no large avocado chunks remaining.
In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic, 4 g salt, 1 g black pepper, and the remaining lime juice. Let sit while you prepare the toppings, about 5 minutes. The shrimp are evenly coated and glossy, with no dry seasoning patches.
Warm the tortillas in a dry skillet over medium heat, 20 to 30 seconds per side, then wrap them in a clean towel to keep soft. Keep the skillet on medium-high for the shrimp. The tortillas are pliable with a few toasted spots but no brittleness.
Cook the shrimp in a large skillet in a single layer, working in two batches if needed for a 30 cm pan. Sauté 2 to 3 minutes per side until pink, opaque, and lightly browned at the edges; transfer to a plate as each batch finishes. The shrimp are opaque throughout and curl into loose C shapes, not tight spirals.
Assemble the tacos with cabbage, red onion, shrimp, avocado crema, and cilantro. Add cotija if using, then serve immediately with lime wedges. The tacos are filled and topped; the shrimp stay hot and the cabbage remains crisp.