Shrimp Tacos With Avocado Salsa
"These super easy, healthy tacos are completely delicious. (This is an adaptation of a recipe by Layla for Gimme Delicious.) The calorie count in this recipe is based on a regular flour tortilla, but if you want to cut out 100 calories per taco, try using low-carb, high fiber, low calorie tortillas. I love the "Ole Mexican Xtreme Wellness" tortillas that you can find at Walmart. They taste great. You can also substitute plain yogurt for the sour cream to reduce the fat. Enjoy!"
photo by Faux Chef Lael
- Ready In:
- 20mins
- Ingredients:
- 22
- Yields:
-
6 Tacos
- Serves:
- 3
ingredients
-
Spicy Shrimp
- 1 lb medium shrimp (raw, peeled and deveined)
- 1⁄2 cup fire roasted corn
- 1⁄2 cup black beans (rinsed and drained)
- 1 1⁄2 tablespoons olive oil
- 1 garlic clove (minced)
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon lime juice
-
Avocado Salsa
- 1 tomatoes (seeded and chopped)
- 1 avocado (peeled and chopped)
- 1 jalapeno (seeded and chopped)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 1⁄4 cup loosely packed fresh cilantro leaves (coarsely chopped)
-
Sour Cream sauce
- 1⁄2 sour cream (or plain yogurt)
- 1 tablespoon lime juice
- 6 small flour tortillas (or corn tortillas)
directions
- To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, 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).
- 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.).
- To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside.
- To assemble tacos: 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.
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RECIPE SUBMITTED BY
Faux Chef Lael
Meridian, Idaho
I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty.
I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.
