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–+ servings
hand holding mexican shrimp in corn tortilla

Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

Donna Elick
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Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes

Ingredients
 

  • 1 pound medium raw shrimp , peeled, deveined and tails removed
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil, divided
  • 1 lime, juiced

For The Sauce

  • 1 avocado, peeled and pitted
  • 3/4 cup milk
  • 1/2 cup plain Greek yogurt
  • 1/2 jalapeno, stem trimmed; remove seeds for milder heat
  • 1/4 cup packed cilantro leaves
  • 1 teaspoon white vinegar, or apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon lime juice, (1 lime)

For Serving

  • 1 1/2 cups sliced green cabbage
  • 1 1/2 cups sliced purple cabbage
  • 2 tablespoons chopped cilantro
  • 8 corn tortillas

Instructions
 

For the Shrimp

  • Heat 1 tablespoon oil in a large skillet over medium-high heat.
  • Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated.
    Add shrimp to the pan (you'll need to cook in two batches) and cook 2-3 minutes per side, or until pink and no longer translucent.
    Transfer to a plate and cook remaining shrimp.
  • Sprinkle with salt and squeeze lime juice over the top.

Avocado Sauce

  • Place all sauce ingredients in a blender or food processor and puree until smooth and creamy.

Assembly

  • Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.

Nutrition

Serving: 1 | Calories: 412cal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 1166mg | Sugar: 7g | Fiber: 9g | Calcium: 234mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe's nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.