Shrimp Tacos #healthy #lunch

These tacos are the ideal light (yet filling) dish to ring in the new year with! They're stuffed with flavor, made with huge amounts of sound fixings, and they're Quick to whip together. I'll share my preferred method to make shrimp tacos, yet truly, this shrimp is sufficient to remain alone — the flavoring blend is so scrumptious (while also staying simple with couple of fixings!)

The shrimp is marinated for a piece in a scrumptious (simple) flavoring blend and some olive oil. When it's cooked, sprinkle over new lime and it's prepared to go! The sauce is multi-reason: you'll hurl the slaw with the sauce and afterward also include a shower over the completed tacos. In addition to the fact that it is anything but difficult to make, you can also prepare this early (as long as a day ahead of time).

Making flavorful shrimp is about how you season it and afterward cook it! This recipe has an amazing flavoring blend and underneath I'm sharing a few hints for cooking it. The pleasant thing about this recipe is it meets up in 30 minutes or less. All things considered, in case you're in a hurry you can prepare basically everything ahead of time!

Splendidly prepared shrimp with cilantro-lime slaw and crisp avocado all stuffed in a tortilla. These shrimp tacos can be prepared in 30 minutes or less!

Ingredients
Shrimp

• 1 pound (~45) medium shrimp, peeled and deveined
• 2 small cloves garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 4 tablespoons olive oil, separated
• 1 tablespoon unsalted butter (or use additional olive oil)
• 1-2 fresh limes
• 2 cups shredded green cabbage
• 1 large avocado
• Corn (or flour) tortillas

Cilantro Lime Sauce

• 1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
• 1-2 cloves garlic add to desired preference, minced
• 1/2 of a large bunch of cilantro
• 1/2 jalapeno (or 1 full jalapeno for a spicier dressing)
• 1/2 cup regular full fat mayo
• 1/2 cup sour cream, I use fat-free
• Optional: olive oil cooking spray

Instructions
Shrimp

1. Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
2. In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process AND the butter + olive oil into 2 parts), melt butter and remaining 1 tablespoon olive oil.
3. Add shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro Lime Sauce

1. Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.

Assemble Tacos

1. Remove 1/2 a cup of the cilantro lime sauce and toss it with the shredded green cabbage to combine.
2. OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.
3. Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.

Read more our recipe : Chicken Chow Mein

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