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- 1 lb large shrimp, cleaned and deveined - 1/4 cup fresh cilantro, finely chopped - 2 tablespoons fresh lime juice - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon ground cumin - Salt and pepper, to taste - 8 corn tortillas - 1 ripe avocado, sliced - 1 cup red cabbage, finely shredded - 1 cup pico de gallo - Lime wedges for serving The heart of these tacos is the shrimp. You want them fresh and juicy. Shrimp is quick to cook and full of flavor. The cilantro adds a bright, fresh note. Lime juice gives a zesty kick that balances the dish. Garlic adds depth, while chili powder and cumin bring warmth. Corn tortillas are my choice for this recipe. They hold the shrimp and toppings well. Sliced avocado adds creaminess, and shredded red cabbage gives a nice crunch. Pico de gallo offers a burst of fresh flavors. Don’t forget lime wedges for that extra zing! This mix of ingredients creates a tasty taco that feels light yet satisfying. Each bite is full of flavor and texture. Combine 1 pound of cleaned shrimp with 1/4 cup of chopped cilantro. Add 2 tablespoons of fresh lime juice, 2 minced garlic cloves, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and salt and pepper to taste. Mix well to coat the shrimp. Cover the bowl and let it sit for 15 to 20 minutes. This step lets the flavors soak in. Preheat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook the shrimp for 2 to 3 minutes on each side until they turn pink and opaque. Avoid overcrowding the skillet. This helps the shrimp cook evenly. In a separate skillet, heat 8 corn tortillas for about 30 seconds on each side. This warms them up, making them soft and easy to fold. Take a warm tortilla and place a few cooked shrimp on it. Add slices of ripe avocado, a handful of shredded red cabbage, and a spoonful of pico de gallo. Each ingredient brings its own tasty twist, making your taco fresh and exciting. To get the best shrimp, avoid overcooking them. Overcooked shrimp can turn tough and rubbery. Aim for cooking them just until they turn pink. This way, they stay juicy and tender. Cook shrimp in batches for even cooking. This helps keep the skillet hot and gives perfect results every time. For a zestier taste, add lime zest to your shrimp mix. It boosts the fresh lime flavor and makes the dish pop. You can also experiment with different spices. Try adding smoked paprika or cayenne for a fun twist. Each spice can change the flavor and make the dish unique. For a beautiful presentation, garnish your tacos with fresh cilantro. It adds a nice touch and bright color. Serve the tacos on a colorful platter. This makes the dish look inviting. Lime wedges on the side can give your guests a fun way to add more lime juice. Enjoy the bright colors and fresh flavors! {{image_4}} You can easily swap shrimp for other proteins. Fish or chicken work well. Fish gives a light taste, while chicken adds heartiness. Both options taste great with the zingy lime flavor. You might also try using flour tortillas. They offer a different texture that some people prefer. They are soft and chewy, making them fun to eat. Get creative with toppings! You can add mango salsa for a sweet twist. This pairs nicely with the shrimp's bright flavor. Spicy aioli is another great choice. It adds a kick and creamy texture to your taco. If you're looking for a gluten-free option, alternative tortillas are the way to go. Many brands offer gluten-free corn tortillas. They taste great and hold up well with the shrimp and toppings. Enjoy your tacos without worry! You can refrigerate the tacos for up to 2 days. Place them in an airtight container. This keeps them fresh and safe to eat later. To reheat, use a skillet for the best results. Heat the shrimp gently over medium heat. This helps keep them tender. Avoid microwaving, as it can make them soggy. You can freeze the cooked shrimp separately. This way, you can enjoy fresh tacos later. Just assemble the tacos right before serving. This keeps everything crunchy and tasty. To keep shrimp tender, avoid overcooking them. Overcooked shrimp can turn tough and rubbery. Marinating the shrimp for a longer time helps too. The marinade adds flavor and keeps them moist while cooking. You can prep the ingredients ahead of time. Chop the veggies and marinate the shrimp early in the day. However, wait to assemble the tacos until just before serving. This keeps the tortillas soft and fresh. Cilantro lime shrimp tacos pair well with several sides. Consider serving them with fluffy rice, hearty beans, or a fresh salad. These sides add color and balance to your meal. The spice level depends on your taste. The chili powder adds a mild heat. If you want it less spicy, reduce the amount of chili powder. You can also add toppings like sour cream to cool it down. To make tacos kid-friendly, reduce the spices. Keep the salsa mild and skip the chili powder if needed. Adding toppings like sour cream or cheese can make them more appealing to young eaters. For the complete instructions, please refer to the section labeled "Full Recipe." Cilantro Lime Shrimp Tacos are easy and fun to make. We covered the ingredients, marinating, cooking, and assembling steps. You can customize flavors and textures to suit your taste. Remember to store leftovers properly and reheat carefully for the best flavor. Whether you are cooking for a crowd or just yourself, this recipe offers something for everyone. Enjoy these tasty tacos at your next meal!

Cilantro Lime Shrimp Tacos

Dive into the vibrant flavors of these Cilantro Lime Shrimp Tacos that will take your taste buds on a delightful journey! With fresh shrimp marinated in zesty lime and cilantro, combined with creamy avocado and crunchy red cabbage, these tacos are both easy to make and utterly delicious. Perfect for any gathering or a cozy dinner at home, click through for this mouthwatering recipe and impress your family and friends!
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Ingredients
  

1 lb (450g) large shrimp, cleaned and deveined

1/4 cup (60ml) fresh cilantro, finely chopped

2 tablespoons (30ml) fresh lime juice

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and freshly ground black pepper, to taste

8 corn tortillas

1 ripe avocado, sliced

1 cup (about 75g) red cabbage, finely shredded

1 cup (about 240ml) pico de gallo (store-bought or homemade)

Lime wedges for serving

Instructions
 

In a medium-sized mixing bowl, combine the cleaned shrimp with the finely chopped cilantro, fresh lime juice, minced garlic, chili powder, ground cumin, and a pinch of salt and pepper. Stir the mixture well to ensure that the shrimp are evenly coated in the flavorful marinade.

    Cover the bowl with plastic wrap and let the shrimp marinate for 15 to 20 minutes at room temperature, allowing the flavors to meld together beautifully.

      While the shrimp are marinating, preheat a non-stick skillet over medium-high heat. Once the skillet is hot, carefully add the marinated shrimp in a single layer. Cook the shrimp for 2 to 3 minutes on each side, or until they turn pink and opaque. Take care not to overcrowd the skillet; if necessary, cook in batches to maintain a high cooking temperature.

        Simultaneously, warm the corn tortillas in a separate skillet. Heat them for about 30 seconds on each side until they are soft and pliable, ensuring they retain a slight elasticity for folding.

          To assemble the tacos, place a few cooked shrimp onto each warmed tortilla. Add a few slices of creamy avocado, a handful of shredded red cabbage for crunch, and a generous spoonful of pico de gallo for a burst of freshness.

            Serve the tacos immediately while they are still warm, accompanied by lime wedges on the side for an extra zing of citrus flavor.

              - Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Arrange the assembled tacos on a colorful platter and garnish with additional cilantro sprigs for a vibrant pop. Serve with lime wedges and extra pico de gallo for guests to customize their tacos.