Spicy Shrimp Tacos With Avocado Recipes

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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

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

This shrimp taco recipe makes a delicious and fun meal! The salsa makes it very refreshing with a spicy kick. It is a great summertime meal. Enjoy!

Provided by McCrazy

Categories     Main Dish Recipes     Taco Recipes

Time 30m

Yield 6

Number Of Ingredients 14



Shrimp Tacos with Avocado Tomatillo Salsa image

Steps:

  • Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
  • Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
  • Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
  • Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 30.1 g, Cholesterol 115 mg, Fat 9.4 g, Fiber 6.8 g, Protein 16.5 g, SaturatedFat 1.5 g, Sodium 1135.5 mg, Sugar 1.7 g

1 avocado - peeled, pitted and diced
½ white onion, chopped
4 fresh tomatillos, husks removed
1 jalapeno pepper, seeded and minced
¼ cup chopped fresh cilantro
2 cloves garlic, finely chopped
1 ½ teaspoons salt
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon olive oil
12 (6 inch) corn tortillas
1 cup shredded cabbage
2 limes

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