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Chili-Lime Shrimp Tacos
Created by: Howcan Team
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- Juice of 2 limes
- 8 small flour tortillas
- 1 cup of shredded cabbage
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped cilantro
- 1/4 cup of sour cream
- 1 avocado, sliced
Instructions
- In a large bowl, combine the shrimp, olive oil, garlic, chili powder, cumin, cayenne pepper, salt, pepper, and lime juice. Toss to coat the shrimp evenly.
- Heat a large skillet over medium-high heat. Add the shrimp mixture to the skillet and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side.
- To assemble the tacos, divide the shrimp evenly among the tortillas. Top with shredded cabbage, diced tomatoes, cilantro, a dollop of sour cream, and a few slices of avocado.
- Serve immediately and enjoy!
Chili-Lime Shrimp Tacos have a rich history rooted in the vibrant flavors of Mexican cuisine. This dish combines the zesty tang of lime with the spicy kick of chili, creating a tantalizing flavor profile that has captivated food enthusiasts for generations. Renowned chefs in coastal regions like Baja California and the Yucatán Peninsula have perfected this dish, infusing it with their own unique culinary flair. The key to an exceptional Chili-Lime Shrimp Taco lies in the freshness of the shrimp, the balance of citrus and heat, and the quality of the tortillas. Today, the best versions of this dish can be savored in authentic Mexican eateries and seafood restaurants, where the flavors of the sea and the land come together in perfect harmony. Whether grilled, sautéed, or blackened, the succulent shrimp in these tacos are a testament to the artistry of Mexican cuisine.
25 min
4
320 calories
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