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Spicy Shrimp Tacos with Avocado Salsa and Sour Cream Cilantro Sauce

Spicy Shrimp Tacos with Avocado Salsa and Sour Cream Cilantro Sauce

When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.

Spicy Shrimp Tacos with Avocado Salsa and Sour Cream Cilantro Sauce

INGREDIENTS

  • 16 small Mission Light Corn Tortillas
  • 50 medium shrimp, peeled and deveined
  • 7 T. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. onion powder (optional)
  • 1 tsp. salt
  • squeeze of lime (optional)
  • Avocados From Mexico, peeled, pitted and diced
  • Avocado Salsa
  • 3 ea. Avocados From Mexico, peeled, seeded and diced
  • 3 ea. tomatoes, seeded and chopped
  • 1 ea. jalapeño, seeded and chopped
  • 1 tsp. black pepper
  • 3 T. fresh lime juice from half a lime
  • 1 c. loosely packed fresh cilantro leaves, coarsely chopped
  • Cilantro Sauce
  • 1 c. sour cream
  • 5 T. cilantro, finely chopped
  • 3 T. fresh lime juice

INSTRUCTIONS

  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
  2. To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
  3. To assemble: Stir sour cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!

Nutrition Facts

Recipe makes 8 servings

Serving Size 1 serving ( 0 )

Amount per serving

Calories

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat g %
    • Saturated Fat g %
    • Trans Fat g
    • Polyunsaturated Fat g
    • Monounsaturated Fat g
  • Cholesterol mg %
  • Sodium mg %
  • Total Carbohydrate g %
    • Dietary Fiber g %
    • Total Sugars g
      • Includes g Added Sugars %
  • Protein g
  • Vitamin D mcg%
  • Calcium mg%
  • Iron mg%
  • Potassium mg%

DID YOU KNOW?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes!

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Spicy Shrimp Tacos with Avocado Salsa and Sour Cream Cilantro Sauce

Easy Recipes

When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.

Ingredients

  • 16 small Mission Light Corn Tortillas
  • 50 medium shrimp, peeled and deveined
  • 7 T. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. onion powder (optional)
  • 1 tsp. salt
  • squeeze of lime (optional)
  • Avocados From Mexico, peeled, pitted and diced
  • Avocado Salsa
  • 3 ea. Avocados From Mexico, peeled, seeded and diced
  • 3 ea. tomatoes, seeded and chopped
  • 1 ea. jalapeño, seeded and chopped
  • 1 tsp. black pepper
  • 3 T. fresh lime juice from half a lime
  • 1 c. loosely packed fresh cilantro leaves, coarsely chopped
  • Cilantro Sauce
  • 1 c. sour cream
  • 5 T. cilantro, finely chopped
  • 3 T. fresh lime juice
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Instructions

  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
  2. To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
  3. To assemble: Stir sour cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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