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- 1 pound medium shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 8 small corn tortillas For the shrimp tacos, start with fresh or frozen shrimp. I prefer medium shrimp for the best bite. The olive oil and lime juice help to marinate the shrimp. Garlic powder, cumin, and paprika add great flavor. Don't forget the salt and pepper to make everything pop! - 1 ripe avocado - ½ cup Greek yogurt - 1 tablespoon fresh cilantro, chopped - 1 tablespoon lime juice (for avocado cream) The avocado cream is simple yet delicious. Use a ripe avocado for the best taste and texture. Greek yogurt adds creaminess without too much fat. The cilantro and lime juice brighten the flavors. Blend them for a smooth sauce. - Shredded cabbage - Diced tomatoes - Lime wedges and radishes Toppings make your tacos even better. I love shredded cabbage for crunch. Diced tomatoes add freshness. Lime wedges give a zesty kick. Radishes bring a nice bite as well. Feel free to mix and match these toppings to your taste! For the full recipe, check out the details above. First, you need to make the marinade. In a medium bowl, mix these ingredients: - 2 tablespoons olive oil - 1 tablespoon lime juice - 1 teaspoon garlic powder - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste Once you have mixed the marinade, add 1 pound of shrimp. Toss the shrimp well to coat each piece evenly. Let the shrimp marinate for about 15-20 minutes. This step is key to building flavor. While the shrimp marinates, let's make the avocado cream. Cut 1 ripe avocado in half and remove the pit. Scoop the flesh into a blender. Add ½ cup of Greek yogurt and 1 tablespoon of lime juice. Blend until it is smooth and creamy. Taste it and adjust the seasoning with salt if needed. Set this aside; it will add creaminess to your tacos. Now it’s time to cook the shrimp. Heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook them for 2-3 minutes on each side. You want them to turn pink and opaque. This means they are cooked properly. Remove them from the heat when done. Next, warm your corn tortillas. You can do this in the same skillet for 20-30 seconds on each side. Now, it's time to assemble the tacos. On each tortilla, place a few shrimp. Add a generous spoonful of avocado cream on top. You can also add optional toppings like shredded cabbage, diced tomatoes, or radishes for extra crunch. Serve your tacos warm. Make sure to have extra lime wedges on the side for squeezing. This adds a fresh zing that balances the flavors. Enjoy your meal with sides like rice or beans for a complete feast. For a drink, consider a light beer or a refreshing soda. For the full recipe, check out the details above. When picking shrimp, you have two main options: fresh or frozen. Fresh shrimp often has a sweet taste and firm texture. However, frozen shrimp is just as good. It gets frozen right after being caught, sealing in flavor. For tacos, I recommend medium shrimp. They are the perfect size for topping a tortilla. To keep your avocado cream green, add lime juice right after blending. This helps slow down browning. If you want a twist, try adding a dash of hot sauce for extra flavor. Greek yogurt gives the cream a nice tang and creamy texture. You can swap it with sour cream if you prefer. Warm tortillas to make them soft and easy to fold. You can use the stove or microwave. For the stove, heat a skillet on medium. Warm the tortillas for about 20-30 seconds on each side. If using a microwave, wrap them in a damp towel and heat for about 15-20 seconds. This keeps them pliable and ready for filling. {{image_2}} If you want to switch things up, try different seafood. Fish like tilapia or cod works great. You can use grilled or sautéed seafood too. Just season it like you would the shrimp. Fish tacos have a nice, light flavor. For a plant-based option, use shrimp substitutes made from veggies or soy. Many brands offer tasty options that mimic real shrimp. For the avocado cream, you can skip the Greek yogurt. Use coconut yogurt or cashew cream instead. Both options keep it creamy and delicious. Do you want to boost flavors? Add spices like chili powder or smoked paprika. Fresh herbs like cilantro or dill can also add zest. Want a twist? Try toppings like mango salsa or pickled onions. These ideas can take your tacos to a new level. To keep leftover shrimp tacos fresh, store them in an airtight container. This way, they stay moist and flavorful. Place the tacos in the fridge. They last about two days. If you wait longer, they might lose taste and texture. You can freeze shrimp and avocado cream separately. Wrap the shrimp tightly in plastic wrap or foil. Then, place them in a freezer bag. For the avocado cream, store it in a sealed container. It keeps well for about three months. When you want to enjoy them, thaw them overnight in the fridge. To reheat tortillas, warm them in a skillet for about 30 seconds on each side. This keeps them soft and pliable. For the shrimp, use a skillet over medium heat. Heat them until warm but not overcooked. This way, they stay juicy and tasty. Enjoy your shrimp tacos with a fresh taste! You can tell shrimp is cooked by looking at its color. When shrimp turns pink and opaque, it is done. Cooked shrimp also curls slightly. The best internal temperature for shrimp is 120°F. Using a meat thermometer can help you check. Yes, you can make avocado cream in advance. To store it, place it in an airtight container. To prevent browning, press plastic wrap directly onto the surface. You can also add a little lime juice to help keep it green. There are many sides that go well with shrimp tacos. You can serve a fresh salad or black beans. Grilled corn is also a great choice. For drinks, try cold beer or a fruity margarita. Both will complement the flavors of the tacos. For the full recipe, check out the Shrimp Tacos with Avocado Cream section. In this post, we covered key ingredients for shrimp tacos and how to prepare them. I shared tips for marinating shrimp, making avocado cream, and assembling tacos with fun toppings. Consider options like different seafood or vegan adaptations for variety. To keep leftovers fresh, store them properly and know how to reheat. Enjoy these easy tacos, perfect for any occasion!

Shrimp Tacos with Avocado Cream

Savor the deliciousness of shrimp tacos with avocado cream that are easy to whip up! This recipe features juicy shrimp marinated in zesty spices, served on warm corn tortillas and topped with a creamy avocado blend. Perfect for a quick dinner or a fun gathering, these tacos are sure to impress. Discover the full recipe and elevate your taco nights by clicking through now! Enjoy fresh flavors in just 30 minutes!
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Ingredients
  

1 pound medium shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

8 small corn tortillas

1 ripe avocado

½ cup Greek yogurt

1 tablespoon fresh cilantro, chopped

1 tablespoon lime juice (for avocado cream)

Optional toppings: shredded cabbage, diced tomatoes, radishes, lime wedges

Instructions
 

Marinate the Shrimp: In a medium bowl, combine the olive oil, lime juice, garlic powder, cumin, paprika, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate for about 15-20 minutes.

    Prepare the Avocado Cream: While the shrimp marinates, cut the avocado in half, remove the pit, and scoop the flesh into a blender. Add the Greek yogurt, chopped cilantro, and lime juice. Blend until smooth and creamy. Season with salt to taste and set aside.

      Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.

        Warm the Tortillas: In the same skillet, briefly warm the corn tortillas for about 20-30 seconds on each side until pliable.

          Assemble the Tacos: On each tortilla, place a few shrimp, generous spoonfuls of avocado cream, and any additional toppings you desire such as shredded cabbage, diced tomatoes, or radishes.

            Serve: Enjoy the tacos warm, with extra lime wedges on the side for squeezing.

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings