June 29, 2023

Avocado Cilantro Lime Shrimp Tacos

Name: Avocado Cilantro Lime Shrimp Taco
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 Head Cabbage ((shredded)); 1/2 Cup Cilantro ((roughly chopped)); 1/2 Onion; 2 Large Avocado (Ripe ); I Whole Lime ((juiced)); 2 Tbsp Olive Oil; Salt and Pepper ((to taste)); 3 Limes ((juiced)); 3 Cloves Garlic ((minced)); 1/2 Tsp Cumin; 1 Tbsp Olive Oil; 1 Lime (Zest of ); 2 Pounds Raw Shrimp ((peeled and deveined)); Kosher Salt; 10 Tortillas ((warmed))

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Ready to spice up your boring fish taco? Upgrade this summer favorite with these Avocado Cilantro Lime Shrimp Tacos! The combination of avocado slaw, and marinated shrimp is a seriously delicious taco. Serve them with your favorite mock cocktail and you’ve got a quick and easy dinner.

INGREDIENTS TO MAKE SHRIMP TACOS

Limes
Cilantro
Garlic
Olive Oil
Raw Shrimp
Cumin
Onion
Avocado
Cabbage
Salt
Pepper
Tortillas

HOW TO PREPARE AVOCADO CILANTRO LIME SHRIMP TACOS?

In a large bowl combine the shrimp, lime juice, garlic, cumin, olive oil, and lime zest, and season with salt (to taste). Let marinade in the refrigerator for at least 30 minutes.

In a blender or food processor combine the cilantro, onion, avocado, lime juice, olive oil, salt, and pepper. Blend until smooth.

In the bowl with the shredded cabbage add the avocado paste to it and toss gently to coat the cabbage. Taste for seasoning. Add more salt and pepper if necessary.

Heat a pan over medium-high heat. Add the shrimp and cook until pink and opaque. It should take approximately three minutes per side.

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To a warm tortilla add the shrimp and scoop of the Avocado Cilantro Slaw. Garnish with extra cilantro and serve.

What To Serve with These Shrimp Tacos?

Avocado Cilantro Lime Shrimp Taco goes well with rice and a romaine salad. Here are some other suggestions for how to serve this protein:

Tacos: Use corn tortillas for the cilantro lime shrimp tacos.
Rice: Serve them with rice or for a low-carb option use cauliflower rice.
Tostadas: Top tostadas with shrimp and chunky salsa.
Salads: Toss these shrimp into any salad.
Soups: For a low-carb pairing try my Creamy Taco Soup.

WHAT IF YOU DON’T LIKE CILANTRO?

If you know people who can’t stand cilantro, and some people have a genetic predisposition to insist it tastes like soup. If you or someone in your family can’t stand cilantro, switch the cilantro for parsley and the lime juice for lemon juice.

HOW TO STORE AND REHEAT LEFTOVERS?

Store the cooked shrimp for 3 days in the refrigerator in an airtight container. You can microwave to reheat leftovers, but I prefer eating them cold.

PRO SHRIMP COOKING TIPS

Purchase already cleaned shrimp: Buy shrimp that has been already shelled and deveined which can save time.
Thaw shrimp: Make sure you thaw the shrimp before marinating. Also, thaw the shrimp in ice-cold water or overnight in the refrigerator.
Don’t over–marinate shrimp: Don’t marinate the shrimp longer than 60 minutes.
Make sure the skillet is hot: Wait until your skillet is very hot before adding the shrimp to achieve the golden sear.
Use a large skillet.: Use a large enough skillet so the shrimp can be spread into an even layer to sear and not just steam.
Don’t overcook shrimp: Cook until opaque for the juiciest shrimp. As soon as the shrimp turn pinkish-white and start to curl, they’re done. This only takes a few minutes so have a plate ready to transfer the shrimp to so they stop cooking.
Remove the shell and tail: I recommend cooking your shrimp with the shell and tail off because it would be off-putting to eat tacos with the tail still on.
Adjust the recipe: If you’re cooking just for two or for small children, this shrimp taco recipe is easy to cut in half.

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