Summer Shrimp Tacos
These summer shrimp tacos are a quick, flavorful, and healthy recipe. Perfect for busy weeknights, they combine smoky shrimp, crisp cabbage, and fresh peach salsa in every bite.
Ingredients
- 1 tablespoon avocado oil (or oil with a high smoke point)
- 1 pound shrimp peeled and deveined, tails off and chopped
- 1 teaspoon chipotle powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 8 soft corn shells
- 2 cups finely shredded cabbage
- 1 small avocado sliced
- Peach salsa for serving
- Fresh lime wedges for serving
- Hot sauce for serving
Instructions
- Heat a large sauté pan over medium-high and add the avocado oil. Let it heat until shimmering.
- In a bowl, toss the chopped shrimp with chipotle powder, garlic powder, onion powder, and smoked paprika until evenly coated.
- Add the shrimp to the hot pan, stirring occasionally. Cook for 4 to 6 minutes or until they turn opaque and are just cooked through.
- Remove the shrimp and reduce the heat to low. Wipe out any excess liquid in the skillet, then warm the corn shells for about 30 seconds on each side.
- To assemble, layer each shell with shredded cabbage, cooked shrimp, and slices of avocado. Top it all off with peach salsa and a sprinkle of your favorite hot sauce.
- Serve immediately with fresh lime wedges on the side for an extra zesty finish.