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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Shrimp Tacos with Avocado Yogurt Sauce

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…!!

Course Main Course

Cuisine Mexican

Keyword mexican, shrimp tacos, tacos

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Akhila

Ingredients

For the pan roasted shrimp

• 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)

For the avo yogurt sauce

• 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)

For pico de gallo

• 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)

For the tacos

• Corn or flour tortilla
• Lettuce (chopped)
• Lime wedges (to serve)

Instructions

For the pan roasted shrimp

• 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.

For the avo yogurt sauce

• 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.

For pico de gallo

• 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.

Assemble

• 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!

The post Shrimp Tacos with Avocado Yogurt Sauce appeared first on Pepper Delight.

Pepper Delight has entered its 10^th month of limelight, and I know that’s a long time for not having a cocktail recipe so far. I guess I was just prolonging it till I got the right ingredients and that’s when this bag of berries landed in my hands. Berries make a great combo with anything you try, and with a hint of lime you get that refreshing sweet tangy flavour. And there you go, a triple berry treat.

I still have plenty of berries left, so stay tuned for more recipes. Something special with a berries compote coming soon…!

Enjoy, Chill…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare.

Prep time: 10 minutes
Serves: 2

INGREDIENTS

• 1½ cup berries (I used frozen berries, thawed; raspberries, blackberries, & blueberries)
• ¼ cup lime juice
• ¾ cup water
• 4 tbsp granulated sugar
• ¼ cup triple sec
• ½ cup tequila
• 1 cup ice cubes
• lime wedges (to garnish)
• coarse salt (to rim the glass)

INSTRUCTIONS

1. Puree the berries in a blender along with water, lime juice and sugar. Strain the puree to a bowl, which will give you about 2 cups of concentrated berry syrup.
2. Combine triple sec, tequila, berry syrup, and ice cubes in a cocktail shaker and shake well.
3. Prepare your serving glass by running a lime wedge along its rim, and then dip the rim in coarse salt (optional).
4. Pour the drink from the shaker into the glass.
5. Garnish with a lime slice (optional).

The post Berry Margarita appeared first on Pepper Delight.