Fiery Shrimp Taco Street Feast

Allergens

Shellfish, Dairy (sour cream)

Ingredients

• 8 large shrimp, peeled and deveined
• 12 corn tortillas
• 2 cups shredded cabbage
• 1 avocado, sliced
• 4 tbsp sour cream
• 1 lime, cut into wedges
• 1 cup cilantro leaves, chopped
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a small bowl, mix together the chili powder, smoked paprika, ground cumin, salt, and black pepper. Rub the spice mixture onto the shrimp, ensuring they are evenly coated.
2. Heat a grill or grill pan to medium high heat. Add the olive oil and cook the shrimp for 3 4 minutes per side until cooked through. Remove from heat and set aside.
3. Warm the corn tortillas on the grill for 10 seconds on each side.
4. Assemble the tacos by placing a cooked shrimp onto each warm tortilla, followed by cabbage, avocado slices, a dollop of sour cream, and a squeeze of lime. Top with fresh cilantro leaves.

Chef’s Insight

Don't be afraid to adjust the spice levels according to your preference. Feel free to add more chili powder or paprika for an extra kick!

Notes

This recipe can easily be doubled or tripled to serve more guests.