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- 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 3 tablespoons freshly squeezed lime juice - Zest of 1 lime - 2 cloves garlic, finely minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - ½ cup fresh cilantro, roughly chopped - 8 corn or flour tortillas (your choice) These ingredients create a bright and zesty flavor in your tacos. The shrimp, marinated in olive oil, lime juice, and spices, become the star of the dish. Remember to choose fresh shrimp for the best taste. - 1 ripe avocado, sliced - 1 cup red cabbage, finely shredded - ½ cup sour cream or Greek yogurt (for a healthier twist) - Lime wedges, for serving These toppings add texture and creaminess. Avocado brings a rich flavor, while red cabbage offers a nice crunch. Sour cream or Greek yogurt gives a cool touch, balancing the spices. - Mexican rice - Black beans - Grilled corn on the cob - Fresh salsa or guacamole Pairing your tacos with these sides enhances the meal. Mexican rice and black beans offer hearty flavors, while grilled corn adds a sweet crunch. Salsa or guacamole will give an extra burst of freshness. To start, grab a large mixing bowl. Add 2 tablespoons of extra virgin olive oil. Next, squeeze in 3 tablespoons of fresh lime juice. Don’t forget the zest of 1 lime for extra flavor. Now, finely mince 2 cloves of garlic and add them to the bowl. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of smoked paprika. Season with salt and black pepper. Whisk everything together until it’s smooth and fragrant. This marinade is key for juicy, tasty shrimp. After the shrimp has marinated for 15-30 minutes, heat a skillet over medium-high heat. Once the skillet is hot, add the shrimp carefully. Cook for about 2-3 minutes on each side. Keep an eye on them; they should turn pink and opaque. Overcooked shrimp can become tough, so take them off the heat when they look just right. Now it’s time to build your tacos! Warm your tortillas in the skillet or microwave. Place a warm tortilla on your plate. Add a generous amount of sautéed shrimp in the center. Top it with slices of ripe avocado and a handful of finely shredded red cabbage. Drizzle some sour cream or Greek yogurt on top for creaminess. Finally, sprinkle fresh cilantro for a burst of flavor. Serve with lime wedges on the side for those who want a tangy kick. Enjoy your fresh and flavorful dish! When picking shrimp, look for a few key things. Choose shrimp that feel firm and look shiny. They should smell like the ocean, not fishy. For the best flavor, buy shrimp that are fresh or frozen. Large shrimp work best for tacos, as they hold up well. If you can, buy shrimp that are wild-caught for great taste and quality. Cooking shrimp can be tricky. Overcooked shrimp become tough and rubbery. To avoid this, pay close attention while cooking. Sauté shrimp for only 2-3 minutes on each side. They should turn pink and opaque when done. If you see them curling tightly, they’re overcooked. Remove them from the heat as soon as they look perfect. The marinade makes the shrimp shine. Use fresh lime juice and zest for a bright taste. Ground cumin and smoked paprika add warmth and depth. Fresh cilantro gives a nice herbal note. Don't forget to add salt and pepper, as they enhance all the flavors. For a tasty twist, try adding diced jalapeños or a splash of hot sauce. These small changes can make a big difference in your tacos. {{image_4}} To make Cilantro Lime Shrimp Tacos gluten-free, choose corn tortillas. They are safe and tasty. For a dairy-free option, swap sour cream with Greek yogurt or a vegan alternative. You can use cashew cream or avocado instead. These swaps keep the dish fresh and flavorful. You can easily switch shrimp for fish or chicken. For fish, I recommend using white fish like tilapia or cod. Season and cook it just like the shrimp. If you prefer chicken, use boneless, skinless breasts. Slice them thin and marinate as you would the shrimp. Cook until no longer pink. For a vegetarian version, skip the shrimp altogether. Use black beans or grilled veggies like bell peppers and zucchini. Marinate them in lime juice and spices for flavor. These options give you a hearty and satisfying taco without meat. Enjoy the same fresh toppings for color and taste. If you have leftover shrimp, store it in an airtight container. Place it in the fridge. It will stay fresh for about two days. Make sure the shrimp cools down before you store it. This helps keep the flavors intact. If you notice any strong smells, it’s best to toss it. To reheat shrimp, I suggest using a skillet. Heat the skillet over medium-low heat. Add a splash of olive oil to keep it moist. Cook for a few minutes until it’s warm. Avoid high heat; this can make the shrimp tough. You can also microwave it, but be careful not to overdo it. Heat in short bursts of 20 seconds. If you want to freeze tacos, wrap them tightly in plastic wrap first. Then, place them in a freezer bag. They can last up to three months. When ready to eat, thaw them in the fridge overnight. Reheat in the oven or on a skillet for the best taste. Fresh toppings can be added when serving. You can prepare the shrimp marinade ahead. Mix the olive oil, lime juice, garlic, cumin, paprika, salt, and pepper in a bowl. Store it in the fridge for up to a day. When ready to cook, just add the shrimp to the marinade. Let them soak for 15 to 30 minutes before cooking. You can also chop the veggies and slice the avocado ahead of time. Just keep everything covered in the fridge. Corn tortillas work well for these tacos. They add a nice texture and flavor. Flour tortillas can also work if you prefer them. Choose what you like best. Warm them before filling to keep them soft and pliable. This makes them easier to fold without tearing. Yes, you can use frozen shrimp. Just make sure to thaw them first. You can do this by placing them in a bowl of cold water for about 15-20 minutes. Once thawed, peel and devein them if needed. Then, follow the recipe as usual. These tacos are not very spicy. The recipe uses smoked paprika and cumin for flavor, not heat. If you want more spice, you can add diced jalapeños or a pinch of cayenne pepper. Adjust to your taste, and enjoy the burst of fresh flavors! Cilantro Lime Shrimp Tacos are quick and fun to make. We covered key ingredients, step-by-step instructions, and helpful tips. You can even switch things up with different proteins or store leftovers easily. These tacos are great for any meal and super tasty. Experiment with toppings and sides to make them your own. Enjoy your cooking, and share your delicious results with friends!

Cilantro Lime Shrimp Tacos

Get ready to indulge in mouthwatering Cilantro Lime Shrimp Tacos that are bursting with flavor! This quick and easy recipe features succulent shrimp marinated in zesty lime, garlic, and spices, all wrapped in warm tortillas. Top with creamy avocado, crunchy cabbage, and fresh cilantro for the ultimate taco experience. Click through to discover the full recipe and impress your friends at your next taco night!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

3 tablespoons freshly squeezed lime juice

Zest of 1 lime

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

½ cup fresh cilantro, roughly chopped

8 corn or flour tortillas (your choice)

1 ripe avocado, sliced

1 cup red cabbage, finely shredded

½ cup sour cream or Greek yogurt (for a healthier twist)

Lime wedges, for serving

Instructions
 

In a spacious mixing bowl, combine the extra virgin olive oil, fresh lime juice, lime zest, finely minced garlic, ground cumin, smoked paprika, and a generous pinch of salt and black pepper. Whisk together until the mixture is well blended and aromatic.

    Add the peeled and deveined shrimp into the marinade. Toss gently to ensure each shrimp is well coated in the flavorful mixture. Cover the bowl and let the shrimp marinate in the refrigerator for 15-30 minutes, allowing them to absorb all of the delicious flavors.

      While the shrimp is marinating, heat a skillet over medium-high heat. Once the skillet is hot, carefully add the marinated shrimp. Sauté the shrimp for about 2-3 minutes on each side, cooking until they turn a lovely pink color and become opaque. Be mindful not to overcook; overcooked shrimp can become tough.

        During the last few minutes of shrimp cooking, warm your tortillas. You can do this in a skillet on low heat for a minute or two per side, or simply microwave them for about 30 seconds, until they are soft and pliable.

          To assemble each taco, take a warm tortilla and layer sautéed shrimp in the center. Top generously with slices of fresh avocado, a handful of shredded red cabbage, and a drizzle of sour cream or Greek yogurt for creaminess.

            Complete each taco with a sprinkle of freshly chopped cilantro for an extra burst of flavor. Serve with lime wedges on the side for those who crave a tangy kick.

              - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: For an inviting presentation, arrange the tacos on a large platter, garnishing with extra lime wedges and cilantro sprigs. Consider adding colorful plates or napkins to enhance the visual appeal of your table!