Easy Shrimp Tacos with Creamy Avocado Sauce

• annokset: Makes 10-12 tacos
• kokonaisaika: 1 minute

Ainekset

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1 pound shrimp, raw, peeled, deveined, and tails removed (I used size 31/40)

1 package 6-inch corn tortillas

1 tablespoon extra virgin olive oil

Shredded green cabbage, for topping

Fresh chopped cilantro, for topping

1-2 limes, cut into small wedges

Shrimp seasoning:

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/2 lime juice squeezed

Big pinch salt

Avocado sauce:

1 avocado, peeled, seed removed

1-2 garlic cloves

1/2 cup cilantro, stems included

3/4 cup water

2 tbsp olive oil

1 lime, juice squeezed

1/2-1 jalapeno, stem removed

Pinch of salt

For the avocado sauce:

Ohjeet

Combine all ingredients in a blender. Pulse until smooth and creamy. Add additional tablespoons of water if too thick. Consistency should be similar to creamy ranch dressing.

For the shrimp tacos:

Prepare all your shrimp taco toppings and set aside.

Remove the tails from the shrimp and pat dry with a paper towel. Add juice from half a lime and toss. Add the dry rub and toss until the shrimp are fully coated. They should be heavily seasoned.

Heat oil over medium-high heat in a cast iron skillet or pan. Once warm, add the shrimp and cook for 1-2 minutes per side, or until golden brown and no longer transparent. If using larger or jumbo shrimp they may take a little longer.

Serve tacos with warm/toasted tortillas. Fill with a small handful of cabbage, 4 shrimp, chopped cilantro, and a hefty drizzle of avocado sauce. Squeeze a lime wedge over each taco before eating. See note below on toasting corn tortillas.