Ingredients
Equipment
Method
- Stir the sour cream and lime juice together in a small bowl, and cube the avocado. Defrost the shrimp by running under cool water, if necessary.1-2 tablespoons sour cream, 1-2 teaspoons freshly squeezed lime juice, ½ small avocado
- Mix half the olive oil and spices together in a separate bowl and toss with the shrimp to coat.2 teaspoons olive oil, ½ teaspoon chili powder, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika, sea salt, freshly ground black pepper
- Warm the tortillas in a dry skillet over low heat, or microwave for about 15 seconds each, and set on a serving plate.
- Increase the heat to medium and add the rest of the oil to the skillet until it shimmers. Add the shrimp and cook 1-2 minutes per side, until pink and just cooked through. Remove from heat.
- Divide the coleslaw mix between tortillas, top with avocado and shrimp, drizzle with sauce and sprinkle with cilantro. Enjoy!
Nutrition
Notes
Storage: Shrimp tacos are best fresh, but leftovers can be refrigerated up to 1 day and reheated gently.
Substitutions: Swap shrimp for sliced mushrooms or tofu for a seafood-free version.
Meal prep: Season shrimp up to 24 hours ahead and keep chilled.
Gluten free: Use certified gluten-free corn tortillas.
Spicy: Add a pinch of cayenne or chipotle powder to the shrimp seasoning.
