Shrimp Tacos Chili Avocado (Print-Friendly Version)
Crisp green cabbage and juicy shrimp wrapped in warm tortillas with a touch of chili powder and avocado bring fresh flavors for a satisfying summer meal—one to keep handy.
# Ingredients You’ll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Tortillas
02 -
8 small corn or flour tortillas
→ Vegetables
03 -
2 cups shredded green cabbage
04 -
1 avocado, sliced
→ Seasonings
05 -
2 teaspoons chili powder
06 -
Salt to taste
07 -
Black pepper to taste
→ Garnishes
08 -
Sliced fresh cilantro (for serving)
09 -
Lime wedges (for serving)
10 -
Lime-infused sour cream, to drizzle
→ Pantry
11 -
1 tablespoon olive oil
# How to Make It:
01 -
Rinse the shrimp under cold running water and pat them dry with paper towels.
02 -
In a medium bowl, combine shrimp with chili powder, salt, and pepper. Toss well to coat and let marinate for 10 minutes.
03 -
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 to 3 minutes per side, or until pink and opaque. Remove from heat.
04 -
Heat tortillas individually in a dry skillet for 30 seconds per side or microwave them covered with a damp paper towel until pliable.
05 -
Place a layer of shredded cabbage onto each tortilla, top with cooked shrimp and sliced avocado. Sprinkle with fresh cilantro.
06 -
Drizzle with lime-infused sour cream and serve immediately with lime wedges on the side.
# Extra Suggestions:
01 -
For maximum flavor, avoid overcooking the shrimp as they can become tough and rubbery.