Crispy Shrimp Tacos with Avocado Lime Sauce

These quick stovetop shrimp tacos pair chili-seasoned, lightly crisp shrimp with crunchy cabbage and a creamy avocado-lime yogurt sauce.

Prep: 15 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 pounds raw shrimp
• 12 6-inch tortillas corn tortillas
• 3 cups shredded green cabbage
• 1 large avocado
• 0.5 cup plain greek yogurt
• 2 each lime
• 2 teaspoons chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 tablespoons cornstarch
• 2 tablespoons avocado oil

Cooking instructions

1. Pat the shrimp dry. Peel and devein if needed, then toss with chili powder, cumin, garlic powder, and 3/4 teaspoon of the salt. Sprinkle with cornstarch and toss until evenly coated. (about 5 min)
2. Make the sauce: mash the avocado in a bowl with the yogurt, juice of 1 lime, and the remaining 1/4 teaspoon salt. Stir until mostly smooth. Add 1 tablespoon water if needed to reach a spoonable consistency. (about 3 min)
3. Heat the avocado oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook without moving for 2 minutes. Turn and cook 1 to 2 minutes more, until crisp outside, opaque throughout, and at least 145°F in the thickest piece. Work in batches if necessary. (about 5 min) — Medium-high heat
4. Warm the tortillas in a dry skillet for about 20 seconds per side, or until pliable. Fill each with cabbage, crispy shrimp, and avocado-lime sauce. Cut the remaining lime into wedges and serve alongside. (about 5 min) — Medium heat