Recipe

Shrimp Tacos

15 ingredients, 5 stages

Flour tortillas

Shrimp mix

Red cabbage

Avocado sauce

Cilantro

Shrimp Tacos

Ingredients

Portions and timings are still being written up. The ingredients and the method are Lynn’s own.

5 stages

1
Prepare the shrimp
- Pat the shrimp dry with paper towels.
- Place in a bowl and season with smoked paprika, garlic powder, dried oregano, onion powder, salt and black pepper.
- Toss well until evenly coated.
- Heat a drizzle of oil in a large skillet over medium-high heat.
- Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until opaque, lightly golden and cooked through.
- Remove from the heat and set aside.
2
Make the avocado sauce
- Add the avocado, sour cream, finely chopped onion, lemon juice and avocado or taco seasoning to a blender or food processor.
- Blend until smooth and creamy.
- Taste and adjust the seasoning with salt and additional lemon juice if needed.
- If the sauce is too thick, add a small splash of water and blend again until you reach a smooth, spoonable consistency.
3
Prepare the toppings
- Finely shred the red cabbage and roughly chop the fresh cilantro.
- Set aside.
4
Warm the tortillas
- Warm the flour tortillas in a dry skillet for 20 to 30 seconds on each side, just until soft and pliable.
- Keep them covered with a clean kitchen towel so they stay warm.
5
Assemble the tacos
- Spread a generous spoonful of avocado sauce over each warm tortilla.
- Add the shredded red cabbage, followed by the cooked shrimp.
- Finish with fresh cilantro and an extra squeeze of lemon.
- Serve immediately while the shrimp are warm and the tortillas are soft.