Spicy Shrimp Tacos

This spicy shrimp taco recipe rivals any restaurant, is astonishingly easy AND you can customize the spicy level! They are exploding with fiesta flavor topped with sweet, crunchy pineapple cucumber slaw and addictive, silky avocado crema. You can prep the toppings ahead of time or while your shrimp marinates for 15 minutes for a super quick and easy lunch or dinner that tastes wonderfully gourmet.

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 1 tbsp Olive Oil
• 1 tbsp Lime Juice
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 0.5 tsp Paprika
• 1 tsp Coriander
• 1 tsp Salt
• 1 tsp Black Pepper
• 2 lbs Peeled Shrimp
• 1 whole Avocado
• 2 Cups Chopped Pineapple
• 2 Cups Sliced Green Cabbage
• 1 Whole Cucumber
• 0.25 Cup Red Onion
• 0.5 Cup Cilantro
• 1 Whole Jalapeno
• 1 tbsp Lime Juice
• 1 tsp Hot Sauce
• 4 Whole Tortillas

Instructions

1. Marinate Shrimp: Add olive oil, lime juice, chili powder, ground cumin, onion powder, garlic powder, paprika, coriander, salt, and pepper to a freezer bag or medium bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes (no more!).
2. Meanwhile, peel your avocado and refrigerate in an airtight container until ready to serve.
3. Pineapple Cucumber Slaw: Add the chopped pineapple, sliced green cabbage, cucumber, chopped red onion, cilantro, jalapeno, and lime juice to a large bowl. Toss to combine then season with salt and pepper to taste. Refrigerate until ready to serve.
4. Cook Shrimp: Melt one tablespoon butter with one tablespoon olive oil in a large skillet over medium-high heat. Add half the shrimp and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Toss with 1 tablespoon lime juice then repeat with remaining shrimp.
5. Assemble: Grill tortillas on stovetop over the flame until lightly charred or warm in the microwave by stacking 5 tortillas at a time, covering with a damp paper towel and microwaving for 20 seconds on high, repeat at 10 second intervals if needed until warmed through. Spoon pineapple cucumber slaw generously over warm tortillas, then top with shrimp and add your avocado. Serve tacos with lime wedges on the side and hot sauce to taste.