Description
A delicious and easy taco recipe featuring roasted shrimp and a creamy avocado sauce.
Ingredients
- 1 lb (450 g) shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 8 small corn tortillas
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 ripe avocado
- 1/2 cup sour cream
- 1 tbsp lime juice
- Salt to taste
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the shrimp, bell peppers, and onion with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
- Spread the mixture evenly on a sheet pan and roast in the preheated oven for 10-12 minutes, or until the shrimp are pink and cooked through.
- While the shrimp and vegetables are roasting, prepare the avocado crema by blending the avocado, sour cream, lime juice, and salt in a food processor until smooth.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing the shrimp and roasted vegetables on each tortilla and drizzling with avocado crema. Garnish with fresh cilantro.
Notes
- Feel free to add other vegetables like zucchini or corn for extra flavor.
- For a spicier kick, add some diced jalapeños to the shrimp mixture.
- Leftover avocado crema can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Tacos
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg