CHILE LIME SHRIMP TACOS

 

yield: 6 SERVINGS

 

INGREDIENTS

Shrimp:

• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice (zest before juicing)
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder or 2 cloves garlic, finely minced
• ½ teaspoon coarse kosher salt
• ¼ to ½ teaspoon fresh lime zest
• Pinch cayenne pepper or red pepper flakes, optional
• 1 pound raw shrimp, peeled, deveined and tails removed

Cilantro Lime Avocado Sauce:

• 1 medium avocado, peeled and pit removed
• ¼ cup olive oil
• ¼ cup sour cream or plain Greek yogurt
• ¼ cup water
• 2 tablespoons fresh lime juice
• 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
• ½ cup loosely packed cilantro
• Salt and pepper to taste

Spicy Garlic Lime Sauce:

• ½ cup mayonnaise
• ½ cup sour cream or plain Greek yogurt
• 2 tablespoons sriracha or other hot sauce
• 1 tablespoon fresh lime juice
• 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
• Salt and pepper to taste

For Serving:

• 6-inch corn or flour tortillas
• Cotija or queso fresco cheese
• Fresh lime wedges
• Avocado slices 
• Thinly sliced cabbage or romaine lettuce

INSTRUCTIONS 

• For the avocado sauce, blend together all the ingredients until smooth. Add additional water to thin the consistency, if desired. Refrigerate until ready to serve (sauce can be made several days in advance). 
• For the spicy garlic lime sauce, whisk together all the ingredients until smooth. Refrigerate until ready to serve (sauce can be made several days in advance). 
• For the shrimp, in a small bowl whisk together the olive oil, lime juice, chili powder, paprika, garlic, salt, cayenne or red pepper flakes, if using, and lime zest. Drizzle over the shrimp and toss until the shrimp are evenly coated. 
• Heat a 12-inch nonstick skillet over medium heat. Add the shrimp in an even layer (cook in separate batches, if needed, so the skillet isn't crowded) and cook for 2-3 minutes per side until pink and cooked through. 
• Serve the shrimp in tortillas with shredded cabbage or lettuce, a spoonful of each of the sauces, crumbled cotija or queso fresco cheese, and any other toppings you'd like. 

NOTES

Cooking the Shrimp: an air fryer makes easy work of cooking the shrimp for these tacos. Cook in a single layer at 400 degrees F for 5-6 minutes, shaking the air fryer basket halfway through. 

Shrimp Size: you can use any size of shrimp for this recipe. I've used 21-25 count shrimp as well as 31-40 count shrimp. Larger shrimp can be chopped into pieces instead of cooking the shrimp whole for easier taco-making and eating.