Minute Garlic Shrimp Tacos

$For the base of our Minute Garlic Shrimp Tacos, you need: - 1 lb (450g) shrimp, peeled and deveined - 8 small corn tortillas The shrimp should be fresh or thawed if frozen. Look for plump shrimp for great taste. The corn tortillas give a nice flavor and texture to the tacos. Next, we have the seasoning that makes these tacos shine: - 4 cloves garlic, finely minced - 2 tablespoons extra virgin olive oil - 1 teaspoon chili powder - 1 teaspoon ground cumin - Sea salt and freshly ground black pepper, to taste The garlic adds a rich taste. Olive oil helps cook the shrimp and adds a nice sheen. Chili powder and cumin bring out warm, earthy flavors. Adjust the salt and pepper to fit your taste. Finally, let’s dress up our tacos: - 1 cup red cabbage, shredded - 1 ripe avocado, sliced - 1 lime, cut into wedges - Fresh cilantro leaves, for garnish Red cabbage adds a crunchy bite. Avocado gives a creamy texture. Lime juice brightens every single bite. Fresh cilantro ties all the flavors together, making your tacos even better. {{ingredient_image_2}} Start with 1 pound of shrimp. Make sure they are peeled and deveined. Pat the shrimp dry with paper towels. This step helps them sear well in the pan. In a bowl, mix the shrimp with 4 minced garlic cloves, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, sea salt, and black pepper. Toss them gently until they are coated in the spices. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the shrimp in a single layer. Cook them for 1-2 minutes on each side. Look for the shrimp to turn pink and opaque. Remove them from the heat before they get tough. While the shrimp cooks, warm 8 small corn tortillas in another skillet. Heat each tortilla for about 30 seconds on each side. They should become soft and pliable. This step adds a nice touch to your tacos. Take a warm tortilla and place a scoop of shredded red cabbage in the center. Add a generous portion of the garlic shrimp on top. Then, slice a ripe avocado and add it to the taco. Finish with fresh cilantro leaves and a squeeze of lime juice. Serve with lime wedges for an extra burst of flavor. To get perfectly cooked shrimp, start with dry shrimp. Pat them well with paper towels. This helps them sear nicely. In a bowl, mix shrimp with garlic, chili powder, cumin, salt, and pepper. Toss until they are coated well. Heat olive oil in a skillet until it shimmers. Add shrimp in a single layer. Cook them for 1-2 minutes per side. Look for them to turn pink and opaque. Don’t let them cook too long, or they will get tough. Warming tortillas is simple and quick. Use a skillet or grill. Heat it on medium-high heat. Place a tortilla in the skillet for about 30 seconds. Flip it and warm the other side. You want them soft and pliable. Don't let them get too crispy. You can also wrap them in a damp paper towel and microwave them for about 20 seconds. Want to add more flavor? Consider these options. Squeeze fresh lime juice over the shrimp before serving. For extra spice, add diced jalapeños or hot sauce. Top with mango salsa for sweetness and zing. You can also mix in some diced tomatoes or corn for added texture. Fresh herbs like cilantro or parsley can brighten up the dish. Pro Tips Dry Your Shrimp: Patting your shrimp dry before seasoning helps them sear better, leading to a more flavorful and appealing texture. Don’t Overcrowd the Pan: Cooking shrimp in a single layer allows them to cook evenly. Overcrowding can cause steaming rather than searing. Warm Your Tortillas: Gently warming the corn tortillas makes them more pliable and enhances their flavor, ensuring they hold your delicious fillings without tearing. Garnish for Flavor: Fresh cilantro and a squeeze of lime brighten the dish. Don’t skip the garnish; it elevates the overall taste and presentation. {{image_4}} You can switch shrimp for other proteins. Chicken breast works great. Just cut it into small pieces. You can also use fish like tilapia or salmon. Simply season them like shrimp and cook until they flake easily. For a plant-based option, try tofu. Press it to remove water, then cube and season. This way, you can enjoy tacos with different flavors. Toppings can change the taste of your tacos. Instead of red cabbage, try using shredded lettuce or carrot. You can add diced tomatoes for freshness. Sliced jalapeños give a spicy kick, while pickled onions add a tangy touch. Don't forget cheese! Crumbled feta or shredded cheddar can enhance flavors. You can even add sour cream or yogurt for creaminess. If you like heat, boost the chili powder in the shrimp mix. You can also add cayenne pepper or hot sauce to the tacos. For milder tacos, reduce the chili powder. If you're unsure, start small and taste as you go. This lets you find the right spice level for your taste buds. Adjusting spice can make your tacos fit any crowd. To store leftover shrimp, let it cool first. Place it in an airtight container. This keeps the shrimp fresh and safe to eat later. You can store it in the fridge for up to two days. If you want to keep it longer, freeze the shrimp. Wrap it tightly in plastic wrap or foil, then place it in a freezer bag. Frozen shrimp can last up to three months. Tacos are best when fresh, but you can store them too. Keep the shrimp and toppings separate from the tortillas. This helps prevent sogginess. Place the tortillas in a sealed bag at room temperature. Store the shrimp and toppings in the fridge. Use them within two days for the best taste. When you’re ready to enjoy your tacos again, reheat the shrimp first. Place it in a skillet over low heat. Stir it gently until warmed through. For the tortillas, heat them in a dry skillet for about 30 seconds on each side. This makes them soft and warm. Assemble your tacos again with fresh toppings, and enjoy! Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight, or run them under cold water for quick thawing. Once thawed, pat them dry with paper towels before cooking. This helps them sear nicely. If you don’t have corn tortillas, try flour tortillas or lettuce wraps. Flour tortillas are soft and easy to handle. Lettuce wraps give a fresh crunch and are low-carb. Both options work great with the shrimp. To avoid tough shrimp, don’t overcook them. Sauté them for only 1-2 minutes per side. When they turn pink and opaque, they are done. Remove them from heat right away. This keeps them juicy and tender, making your tacos delicious. Minute garlic shrimp tacos are quick and tasty. We covered the main ingredients, spices, and tasty toppings. You learned how to prep, cook, and warm everything for a perfect meal. Tips on cooking shrimp and warming tortillas will improve your skills. We also discussed fun variations and storage tips for leftovers. Try this recipe to impress your friends. With practice, you can make great tacos every time. Enjoy your cooking!$

Quick and flavorful shrimp tacos with garlic, spices, and fresh toppings.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 lb shrimp, peeled and deveined
4 cloves garlic, finely minced
2 tablespoons extra virgin olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
to taste sea salt and freshly ground black pepper
8 small corn tortillas
1 cup red cabbage, shredded
1 ripe avocado, sliced
1 lime, cut into wedges
for garnish fresh cilantro leaves

Instructions

Begin by placing the shrimp on a plate or cutting board and thoroughly pat them dry with paper towels. This will help ensure a nice sear when cooking.
In a mixing bowl, combine the shrimp with the minced garlic, chili powder, ground cumin, sea salt, and freshly ground black pepper. Use your hands or a spoon to toss everything together until the shrimp are evenly coated with the seasonings.
Heat the extra virgin olive oil in a large skillet over medium-high heat. When the oil is shimmering and hot, add the seasoned shrimp in a single layer to the skillet, being careful not to overcrowd the pan.
Sauté the shrimp for 1-2 minutes on each side, or until they are fully cooked, turning pink and opaque. Keep an eye on them to avoid overcooking, which can make them tough.
While the shrimp are cooking, take the corn tortillas and warm them in a separate skillet or on a preheated grill. Heat each tortilla for about 30 seconds on each side, or until they become soft and pliable.
To assemble the tacos, take a warm tortilla and add a generous scoop of the shredded red cabbage as the base. Follow this with a heap of the garlic shrimp and top it off with a few slices of creamy avocado.
For the finishing touch, sprinkle fresh cilantro leaves over the top and drizzle with a squeeze of lime juice to brighten the flavors. Serve lime wedges alongside for an extra zesty kick.

Notes

Serve with lime wedges for extra flavor.

Keyword garlic, quick meal, shrimp, tacos