Shrimp Tacos

Savor the flavors of the Mexican coast with these mouthwatering shrimp tacos, packed with juicy grilled shrimp, creamy avocado, crunchy veggies, and a sprinkle of cilantro and feta.

They’re a fiesta on a plate, with a perfect balance of spicy, tangy, and fresh flavors that will leave you craving more.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup plain Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 6 corn tortillas
• 1 ripe avocado, diced
• 1 lime, cut into wedges
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• Sliced radishes, for garnish
• Feta cheese crumbles, for garnish (optional)

Instructions

In a medium bowl, whisk together yogurt, lime juice, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

Add the shrimp and mix until they’re evenly coated with the marinade.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

Preheat a grill or grill pan to medium-high heat.

Remove the shrimp from the marinade, letting any excess liquid drip off.

Grill the shrimp for 2-3 minutes per side, until they’re pink and cooked through.

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by placing a few grilled shrimp onto a tortilla, followed by a spoonful of diced avocado, red bell pepper, red onion, and jalapeño pepper.

Top with cilantro, radishes, and a sprinkle of feta cheese if using.

Serve immediately with a squeeze of lime juice.

Notes

Make sure to pat the shrimp dry with paper towels before grilling to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.

For a spicier taco, add more jalapeño pepper or use hot sauce.

For a smokier flavor, add more smoked paprika. Don’t overcook the shrimp; they should be pink and cooked through but still slightly firm to the touch.

Warm tortillas can make all the difference in a taco.

If you don’t have a microwave, you can also grill or cook them in a dry skillet for a few seconds on each side. Feel free to customize with your favorite toppings, such as diced tomatoes or sliced black olives.

And don’t forget to squeeze that lime juice!

Nutrional Value

• Calories: 340
• Total Fat: 13g
• Saturated Fat: 2.5g
• Cholesterol: 170mg
• Sodium: 250mg
• Total Carbohydrates: 26g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 30g