SPICE-RUBBED SHRIMP TACOS WITH CREAMY AVOCADO SAUCE
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.
SPICY SHRIMP TACOS
Provided by Food Network
Time 35m
Number Of Ingredients 13
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.
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
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
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
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
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
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
GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 12 tacos
Number Of Ingredients 20
Steps:
- In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
- Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
- Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
- Remove from skewers & set aside for taco assembly.
- In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
- In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
- Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams
SPICY SHRIMP TACOS WITH SPICY CREAM SAUCE
I used an indoor grill for the shrimp. You could easily use the outdoor grill or just saute in a large skillet until done. Also, I use sriracha, but you can substitute any hot sauce. Just be sure to adjust for taste.
Provided by Jencathen
Categories Avocado
Time 16m
Yield 2-3 tacos, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes.
- Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side.
- Mix together all the sauce ingredients.
- Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
Nutrition Facts : Calories 238.8, Fat 15.9, SaturatedFat 3.5, Cholesterol 154.2, Sodium 1072, Carbohydrate 7.9, Fiber 0.6, Sugar 2.7, Protein 16.3
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
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
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