Need some Inspo for a Taco Tuesday? Try these Quick-n-Easy Shrimp Tacos, loaded with Pan Roasted Shrimps, Pico De Gallo, drizzled with a Creamy Avocado Yogurt Sauce … Simple & AMAZING…!!
My taco journey started in the US with a visit to a popular local restaurant chain here in Saint Louis, called Mission Taco Joint. It slowly turned out to be my favorite taco hub and their endless combinations of tacos with veggies, shrimp, chicken, duck and so on, OMG! they totally made me a huge fan of tacos! That inspiration took me to start making it at home, and nowadays tacos are a frequent in my kitchen especially for weekend dinners, served with a glass of classic margarita… Ñam!!
So coming to the dish of the day, these shrimp tacos are not only easy to make, but they also taste damn delicious!!! All you need are some simple pantry ingredients n shrimp, and your tacos would be loaded in no time.
In this recipe, the shrimp is coated with a spice mix of chili, cumin and pepper powders, which give the shrimp a nice charred look and taste, once roasted. Pico de gallo is the classic combo for a taco, but feel free to upgrade your dish with sides like roasted bell peppers, onions, steamed cauliflower, or other veggies of your choice.
Bonus Tip: If you love roasted bell peppers n onions with your tacos, roast them in the same pan in which you roasted the shrimp. This will give a nice flavor to your veggies which complements your dish.
Enjoy, Happy Cooking…!
Interested in more Tacos recipes? Check out my Salmon Tacos with Avocado Crema recipe here
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Need some Inspo for a Taco Tuesday? Try these Quick-n-Easy Shrimp Tacos, loaded with Pan Roasted Shrimps, Pico De Gallo, drizzled with a Creamy Avo Yogurt Sauce … Simple & AMAZING…!!
- 1 lb shrimp (peeled, deveined, tails removed)
- 1 tsp chili powder (plus more if you like it hot)
- ½ tsp cumin powder
- 1 garlic (minced)
- Salt and pepper
- Olive oil (as required)
- 1 large avocado (scooped out)
- 1 garlic clove
- ¼ cup plain greek yogurt
- 1 tbsp lemon juice
- 1 small handful of cilantro leaves
- ¼ cup water up to ½ cup (to thin it out)
- Salt (as required)
- 2 to matoes (cubed)
- ½ onion (finely chopped)
- 1 garlic clove (minced)
- 1 jalapeno (remove seeds, chopped)
- ¼ cup cilantro (finely chopped)
- ½ of lime (squeezed)
- Salt (as required)
- Corn or flour tortilla
- Lettuce (chopped)
- Lime wedges (to serve)
Combine shrimp with chili, cumin, garlic, salt and pepper in a small bowl.
Heat a pan with oil on medium high heat. When the oil is hot, add the shrimp and allow it to cook for 4-5 minutes flipping them half way through the cook or once you start to see them turning pink and opaque. Transfer to a plate and keep aside.
Mix all the ingredients in a blender and blend until it becomes smooth. You can add ¼ cup water (up to ½ cup) depending on how thin you want your sauce to be. Adjust salt as needed.
Combine tomatoes, onion, jalapenos, garlic, cilantro in a medium sized bowl. Squeeze lime juice and season with salt and pepper. Give everything a good stir and its ready.
Tortillas: Warm tortillas in a pan and store them in an aluminum foil until ready to serve.
Load tortillas with roasted shrimp, lettuce, pico de gallo & drizzle avo yogurt sauce, serve immediately. Enjoy!