These flavorful shrimp tacos with tomatillo salsa, avocado, and chile are a quick and simple dinner option.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 16 tacos |
Ingredients
- 1 pound uncooked medium shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 1 clove garlic, minced
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons lime juice
- 16 (5 inch) corn tortillas
- 2 cups tomatillo salsa
- 1 avocado – peeled, pitted, and chopped
- ½ cup sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
- Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.
Nutrition Facts
| Calories | 568 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 12 g |
| Protein | 28 g |
| Saturated Fat | 7 g |
| Sodium | 1332 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I used green salsa Verde and added some green Tobasco hot sauce to ‘kick it up a notch’ as Emeril Legasse used to say. Flavor is wonderful