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- 1 pound shrimp, peeled and deveined - 1 tablespoon extra virgin olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon sea salt - 1/4 teaspoon freshly cracked black pepper - 8 small corn tortillas - 1 cup shredded red cabbage - 1 ripe avocado, sliced - Fresh cilantro leaves, for garnish - 1/2 cup thick Greek yogurt - 1 tablespoon mayonnaise - 1 tablespoon fresh lime juice - Zest from 1 lime - Sea salt, to taste Use fresh shrimp for the best flavor. Look for shrimp that are firm and smell like the ocean. Choose high-quality olive oil. It enhances the taste of the shrimp. For the lime crema, thick Greek yogurt gives a creamy texture. Use fresh limes for juice and zest for a bright flavor. Always try to buy organic produce when possible for better taste and health. To start, gather your shrimp in a mixing bowl. Add one tablespoon of extra virgin olive oil. Then, sprinkle in one teaspoon each of chili powder and ground cumin. Next, add half a teaspoon of garlic powder, sea salt, and a quarter teaspoon of freshly cracked black pepper. Mix everything well so each shrimp gets coated in those tasty spices. Let them marinate for about 10 minutes. This makes the shrimp juicy and flavorful. Now, heat a non-stick skillet over medium heat. Once it’s hot, add the marinated shrimp in a single layer. Cook them for 2-3 minutes on each side. You’ll know they’re done when they turn pink and opaque. A little char is great too! Once cooked, take them off the heat and set them aside. In a small bowl, combine half a cup of thick Greek yogurt and one tablespoon of mayonnaise. Next, add one tablespoon of fresh lime juice and the zest from one lime. Mix everything together until it’s smooth. Taste it and add a pinch of sea salt if you want. This lime crema is creamy and tangy, perfect for the tacos. For soft tortillas, warm them up. You can use a dry skillet on low heat or microwave them for a few seconds. The goal is to make them warm and easy to fold. This step helps keep your tacos from tearing. Lay out the warm tortillas on a clean surface. In each tortilla, place a generous amount of the cooked shrimp. Then, add a handful of shredded red cabbage. Next, add slices of ripe avocado. Finish it off with a drizzle of the lime crema. To make the tacos pop, sprinkle fresh cilantro leaves on top. This adds color and flavor. Serve the tacos on a bright platter with lime wedges for extra zest. If you have taco holders, use them to keep the tacos upright and inviting. Enjoy the bright flavors and textures in every bite! To get great shrimp, start with fresh or thawed shrimp. Peel and devein them carefully. Marinating is key. Use olive oil and spices to coat the shrimp well. Let them sit for 15 minutes. When cooking, use medium heat. This helps the shrimp cook evenly. Cook for 2-3 minutes on each side. Look for a pink color and slight char. This means they are done and tender. For a smooth and creamy lime crema, use thick Greek yogurt. Mix it with mayonnaise for extra richness. Add fresh lime juice and zest for flavor. The zest really brightens it up. Whisk until it's smooth. If you want it even creamier, add a touch more yogurt or mayo. Taste it before serving. Adjust the salt to your liking for the best flavor. Corn tortillas are my favorite for shrimp tacos. They have a great texture and flavor. Look for small, soft ones. You can warm them in a skillet or microwave. If you want a twist, try flour tortillas. They are softer and can hold more filling. Either option works well. Warmed tortillas make it easier to fold and enjoy your tacos. {{image_4}} To spice up your shrimp tacos, add some heat. You can mix in diced jalapeños or use a spicier chili powder. If you love sizzle, consider using chipotle powder for a smoky kick. This will enhance the flavor and create a wonderful depth. Adjust the spice based on your taste. If you want a vegetarian version of lime crema, swap Greek yogurt with silken tofu. Blend the tofu with lime juice and zest for a smooth texture. Add a pinch of salt to taste. This gives you a creamy base without dairy. It’s a great way to keep the flavor while being plant-based. Toppings can elevate your shrimp tacos. Try adding diced tomatoes for freshness. Pickled red onions give a tangy bite. Fresh corn adds sweetness and crunch. For a unique twist, consider crumbled feta cheese for a salty flavor. You can mix and match toppings to find your favorite combination. Enjoy the fun of creating your perfect taco! You can store leftover shrimp tacos in the fridge. Place them in an airtight container. They will stay fresh for about two days. When you reheat them, the shrimp might lose some texture. To keep them tasty, reheat in a skillet over medium heat. If you have extra shrimp, you can freeze them. First, cook the shrimp as directed. Let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible. They will last for about three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. Store lime crema in a sealed container in the fridge. It stays fresh for about one week. If it thickens, just stir in a little water or lime juice. For longer storage, you can freeze it in ice cube trays. Once frozen, transfer the cubes to a zip-top bag. This way, you will have small portions ready to use later. You can tell shrimp are cooked when they turn pink and opaque. They should curl into a "C" shape. If they look gray or translucent, they need more time. Cooking shrimp takes about 2-3 minutes per side over medium heat. The shrimp will also be slightly charred when done. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing them in the fridge overnight or running them under cold water. Pat them dry before marinating. This way, they will soak up the flavors better. If you don't have Greek yogurt, you can use sour cream. It adds a nice tang and creaminess. You can also use buttermilk for a lighter version. Just remember, these substitutes will change the flavor slightly, but they will still taste great. To make shrimp tacos ahead, prepare the shrimp and lime crema first. You can store them in the fridge until you're ready to eat. Warm the tortillas just before serving to keep them soft. Assemble the tacos right before serving for the best taste. We explored the key ingredients for tasty shrimp tacos and lime crema. You learned how to marinate and cook shrimp perfectly. We also covered how to prepare warm tortillas and assemble the tacos. I shared tips for texture and variations, like spicy options. Lastly, you now know how to store leftovers and keep things fresh. Enjoy making these shrimp tacos. They are simple yet full of flavor. Your next meal can be quick, fun, and delicious.

Shrimp Tacos with Lime Crema

Savor the vibrant flavors of Zesty Shrimp Tacos with Lime Crema! This quick and easy recipe features marinated shrimp, creamy lime sauce, and fresh toppings like avocado and red cabbage, all wrapped in warm corn tortillas. Perfect for lunch or dinner, these tacos are sure to impress. Click through to explore the full recipe and bring some zest to your next meal!
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Ingredients
  

1 pound shrimp, peeled and deveined

1 tablespoon extra virgin olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

8 small corn tortillas

1 cup shredded red cabbage

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

For the Lime Crema:

1/2 cup thick Greek yogurt

1 tablespoon mayonnaise

1 tablespoon fresh lime juice

Zest from 1 lime

Sea salt, to taste

Instructions
 

Marinate the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with olive oil, chili powder, ground cumin, garlic powder, sea salt, and black pepper. Stir well to ensure each shrimp is evenly coated in the spice mixture.

    Cook the Shrimp: Preheat a non-stick skillet over medium heat. Once hot, add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp turn pink, opaque, and slightly charred. Once cooked, remove them from heat and set aside.

      Prepare the Lime Crema: In a separate small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, lime zest, and a pinch of sea salt until the mixture is smooth and creamy. Taste and adjust seasoning if necessary according to your preference.

        Warm the Tortillas: Place the corn tortillas in a dry skillet over low heat or microwave them briefly until they become warm and pliable, making them easier to fold.

          Assemble the Tacos: Lay out the warm tortillas on a clean surface. Place a generous portion of the cooked shrimp in the center of each tortilla. Top with a handful of shredded red cabbage, slices of avocado, and a liberal drizzle of the tangy lime crema.

            Garnish and Serve: Sprinkle fresh cilantro leaves over the tacos for a pop of color and flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 tacos

                - Presentation Tips: Present the tacos on a large, vibrant platter adorned with lime wedges for an extra zesty touch. For added flair, consider using upright taco holders to showcase the beautifully garnished tacos, making them even more inviting!