Spice Rubbed Shrimp Tacos With Creamy Avocado Sauce Recipes

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SPICE-RUBBED SHRIMP TACOS WITH CREAMY AVOCADO SAUCE

Provided by Megan Mitchell

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 25



Spice-Rubbed Shrimp Tacos with Creamy Avocado Sauce image

Steps:

  • For the shrimp: Whisk the cumin, chili powder, paprika, garlic powder, oregano, salt, pepper and cayenne together in a small bowl.
  • Place the shrimp in a medium bowl and sprinkle with the spice mixture. Toss to coat. Set aside for 10 minutes.
  • Meanwhile, for the avocado sauce: Combine the avocados, scallions, garlic, lime zest and juice, jalapeno, cilantro, water, vinegar, cumin and salt in a blender. Blend on high for 2 minutes or until a smooth, creamy sauce forms, stopping and scraping down the sides as needed.
  • Char the tortillas by holding them with tongs over an open flame until they're warmed and browned in spots. Transfer them to a plate as they're done; cover the tortillas with foil and keep warm.
  • Heat a large cast-iron skillet over medium-high heat. Lightly spray with oil to prevent sticking. Working in batches, cook the shrimp 1 to 2 minutes per side or until firm and cooked through.
  • To serve, place 2 tortillas on a plate and top with some shredded cabbage followed by about 5 shrimp per taco, a drizzle of the avocado sauce, diced tomatoes and hot sauce if using. Repeat with the remaining tortillas, shrimp and fillings. Serve with lime wedges.

1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
80 small shrimp (about 1 1/2 pounds), peeled (remove tail shells) and deveined
Cooking spray
2 medium ripe Hass avocados, peeled and pitted
4 scallions, roughly chopped
2 garlic cloves
Zest and juice of 2 limes
1 jalapeno, stem removed, pepper split in half with seeds left in
1 cup tightly packed cilantro leaves
1/2 cup cold water
3 tablespoon white wine vinegar
1 teaspoon cumin
1/2 teaspoon kosher salt
Sixteen 5-inch yellow corn super-soft tortillas, charred and kept warmed
3 cups finely shredded green cabbage
4 Campari tomatoes, cut into 1/4-inch dice
Hot sauce, for drizzling, optional
2 limes, cut into wedges

SPICY SHRIMP TACOS

Provided by Food Network

Time 35m

Number Of Ingredients 13



Spicy Shrimp Tacos image

Steps:

  • 1. In a small mixing bowl, combine the ranch dressing and sriracha. Reserve refrigerated. 2. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine. 3. Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly. 4. To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

8 each Mission® Small/Fajita Super Soft Flour Tortillas
1 lb. Medium size shrimp, peeled and deveined
1 tsp. Salt
¼ tsp. Ground black pepper
¼ tsp. Crushed red pepper flakes
2 tbsp. Lime juice, fresh
1 tbsp. Olive oil
½ cup Mango, fresh, diced
½ cup Red onion, diced
½ cup Cilantro, fresh, roughly chopped
1 tbsp. Sriracha sauce
½ cup Ranch dressing
Fresh lime wedges, as needed

SPICY SHRIMP TACOS

Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 35m

Yield 4

Number Of Ingredients 13



Spicy Shrimp Tacos image

Steps:

  • In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
  • In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
  • Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
  • To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

Nutrition Facts : Calories 825.9 calories, Carbohydrate 43.2 g, Cholesterol 360.7 mg, Fat 44.1 g, Fiber 2.5 g, Protein 46.5 g, SaturatedFat 7.6 g, Sodium 2749.9 mg, Sugar 5.5 g

8 Mission® Small/Fajita Super Soft Flour Tortillas
1 pound medium shrimp, peeled and deveined
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
1 tablespoon olive oil
½ cup diced fresh mango
½ cup diced red onion
½ cup fresh cilantro, coarsely chopped
1 tablespoon Sriracha sauce
½ cup Ranch dressing
Fresh lime wedges, as needed

SPICE-RUBBED SHRIMP TACOS RECIPE BY TASTY

Here's what you need: McCormick ® Ground Cumin, garlic powder, paprika, chili powder, dried oregano, kosher salt, shrimp, vegetable oil, sour cream, limes, flour tortillas, red cabbage, scallion, cilantro

Provided by Griffin Bohen-Meissner

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14



Spice-Rubbed Shrimp Tacos Recipe by Tasty image

Steps:

  • In a medium bowl, stir together McCormick Cumin, garlic powder, paprika, chili powder, dried oregano, 2 teaspoons salt, and pepper. Add in shrimp and toss to coat evenly with the spices.
  • Heat vegetable oil in a cast-iron skillet over high heat. Add in shrimp. Cook until slightly blackened, about 2 minutes. Flip and cook on the other side, another 2 minutes, until fully cooked through. Remove shrimp from pan.
  • Whisk together sour cream, lime juice, and 1⁄2 teaspoon salt.
  • Place shrimp on tortillas. Drizzle with lime sour cream. Top with red cabbage, scallions, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 235 calories, Carbohydrate 26 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, Sugar 1 gram

2 teaspoons McCormick ® Ground Cumin
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons dried oregano
2 teaspoons kosher salt, plus 1/2 teaspoon kosher salt, divided 1⁄2 teaspoon pepper
1 lb shrimp, peeled and deveined
1 tablespoon vegetable oil
½ cup sour cream
1 ½ limes, juiced
8 flour tortillas, warmed
red cabbage, shredded
scallion, sliced
cilantro, minced

SHRIMP TACOS WITH AVOCADO CREAM SAUCE

Dry rubbed shrimp with a creamy avocado sauce pulled from my local Fox station(submitted by Gail Greco).

Provided by MisfitVW

Categories     Summer

Time 25m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 24



Shrimp Tacos With Avocado Cream Sauce image

Steps:

  • To make the sauce, pit and peel the avocado. Place in a food processor or blender with the cucumber, sour cream, green onions, dill, Tabasco sauce, lime juice and water. Puree until smooth. Season with salt and red pepper to taste.
  • Combine the rub ingredients in a bowl and toss with shrimp to coat.
  • In a medium non-stick skillet, melt the butter over medium heat & saute the shrimp and garlic until the shrimp turns pink and is slightly browned.
  • Remove from heat and sprinkle with the cilantro. Fold the tacos and serve with lettuce and tomato.

Nutrition Facts : Calories 376.8, Fat 19.5, SaturatedFat 7.1, Cholesterol 151.2, Sodium 356.2, Carbohydrate 31.1, Fiber 7.3, Sugar 1.8, Protein 22.4

1 ripe avocado
1/2 cup peeled & diced cucumber
1/4 cup sour cream
2 green onions, bottoms only, diced
1/4 cup chopped fresh dill
2 dashes Tabasco sauce
1/4 cup fresh lime juice
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon red pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
3/4 lb small shrimp, cleaned & peeled
2 tablespoons butter
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
8 corn tortillas
extra dill, and
cilantro (to garnish)
tomatoes, and (optional)
lettuce, if desired (optional)

SPICY SHRIMP TACOS WITH AVOCADO

These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.

Provided by Fioa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 12



Spicy Shrimp Tacos with Avocado image

Steps:

  • Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
  • Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 57.7 g, Cholesterol 185.2 mg, Fat 27.5 g, Fiber 11.7 g, Protein 28 g, SaturatedFat 7 g, Sodium 1332.4 mg, Sugar 5.4 g

1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons lime juice
16 (5 inch) corn tortillas
2 cups tomatillo salsa
1 avocado - peeled, pitted, and chopped
½ cup sour cream
2 tablespoons chopped fresh cilantro

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