Sweet and tender shrimp coated in a chili-lime marinade makes for a delicious weeknight taco. Don't forget to top your tacos with our tangy avocado crema.
1poundLarge Shrimp (about 30 per pound), peeled and deveined
1tspChili powder
2tbspLime Juice
For the Avocado Crema
1eachLarge Avocado
1/4cupSour Cream
1/4cupLime Juice
1/2cupFresh Cilantro, finely chopped
3/4tspKosher Salt
1eachJalapenochopped, deseeded
For the Tacos:
as neededShredded Green Cabbageas needed
as neededCotija Cheese, crumbledas needed
as neededLime Wedgesas needed
Instructions
In a medium mixing bowl, combine the marinade ingredients and mix until well combined. Add the shrimp to the marinade and mix until well-coated. Allow the shrimp to marinate in the refrigerator for 15 to 30 minutes.
1/2 cup Olive Oil, 2 tsp Lime Zest, 1/4 tsp Ground Cumin, 2 each Garlic Clove, finely chopped, 1 tsp Kosher Salt, 20 turns Black Pepper, freshly cracked, 1 pound Large Shrimp (about 30 per pound), peeled and deveined, 1 tsp Chili powder, 2 tbsp Lime Juice
Combine all of the cream ingredients in a blender pitcher. Blend until smooth and reserve in the refrigerator. If you don't have a blender, you can combine the ingredients in a bowl and use a whisk or fork to mash the avocado and make the sauce.
1 each Large Avocado, 1/4 cup Sour Cream, 2 tbsp Lime Juice, 1/2 cup Fresh Cilantro, finely chopped, 1 tsp Kosher Salt, 1 each Jalapeno
Preheat the Typhur Dome to 400°F/ 205°C. (Around 5 minutes)
Add the shrimp to the cooking tray and return to the Typhur Dome.
Cook the shrimp.Temperature: 400 °F Time: 5 minutes
Using a pair of tongs, transfer the shrimp to a serving tray or plate.
We like to serve our spicy shrimp in a warm corn tortilla with shredded cabbage, cotija cheese, avocado cream, and a squeeze of lime juice.
as needed Shredded Green Cabbage, as needed Cotija Cheese, crumbled, as needed Lime Wedges