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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 8 small corn or flour tortillas - 1 ripe avocado - 1/2 cup plain yogurt or sour cream - Juice of 1 lime - Fresh cilantro, chopped (for garnish) - Sliced radishes (optional, for garnish)

Quick Shrimp Tacos with Avocado Crema

Discover the joy of Quick Shrimp Tacos with Avocado Crema, a delicious and easy meal ready in under 30 minutes. Featuring succulent shrimp seasoned to perfection and creamy avocado sauce, these tacos bring a taste of coastal cuisine to your table. Perfect for busy weeknights or casual gatherings, they offer a delightful balance of flavors and textures. Customize with your favorite toppings for a fun and satisfying dining experience that’s sure to please everyone!
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Ingredients
  

For the Shrimp Tacos:

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

8 small corn tortillas

1 cup shredded cabbage (green or purple)

1/2 cup pico de gallo (or diced tomatoes and onions)

Fresh cilantro leaves, for garnish

For the Avocado Crema:

1 ripe avocado

1/2 cup sour cream or Greek yogurt

1 tablespoon lime juice

1 small garlic clove, minced

Salt to taste

Instructions
 

Prepare the Avocado Crema: In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), lime juice, minced garlic, and salt. Blend until smooth and creamy. Taste and adjust salt or lime juice as needed. Set aside.

    Season the Shrimp: In a mixing bowl, add the shrimp. Drizzle them with olive oil, and sprinkle with chili powder, paprika, garlic powder, salt, and pepper. Toss until the shrimp are well coated in the seasoning.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat.

        Warm the Tortillas: In a separate skillet or on a griddle, warm the corn tortillas for about 30 seconds on each side, until they're soft and pliable.

          Assemble the Tacos: On each warmed tortilla, place a handful of shredded cabbage, followed by a few pieces of cooked shrimp. Top with a spoonful of pico de gallo and a dollop of avocado crema. Garnish with fresh cilantro leaves.

            Serve: Enjoy your quick shrimp tacos immediately while they are warm and fresh!

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4