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.

Tacos are one of my favorites and I’ve always wanted to try them at home. I didn’t want to prepare the usual and was looking out for something different. Later one day my husband came home after a party at work and was describing me the awesome Shark Tacos he had. And that’s how I decided to prepare a fish taco!

Baja fish taco was the first recipe which came to my mind, but then I wasn’t keen on something deep fried. Salmon obviously was my next choice as I know you don’t have to fry them and they are great when grilled or baked. So I went ahead with my spicy version of salmon, the tacos turned out great and my husband loved it. Spicy fish is very common at my hometown in India, but we’ve never tried one with salmon before. This spicy salmon is soo good that it goes well with rice too; we had some leftovers which when paired with rice was delicious. For more of my salmon recipes, click here.

To compliment the taco, I used a simple coleslaw mix which gives it that freshness and a crunchy texture to the bite. For the sauce I’ve used avocado as the base, avocado and sour cream together is a perfect blend… it’s just takes the flavour to a whole new level.

Enjoy, Happy Cooking!!!

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

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Salmon Tacos with Avocado Crema

Salmon Tacos loaded with Coleslaw, Jalapenos, and a dash of Avocado Crema…!!!

Course Main Course

Cuisine Mexican

Keyword mexican, salmon, tacos

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Akhila

Ingredients

For Salmon

• 1 pound salmon fillet
• 1 tsp paprika
• ½ tsp pepper powder
• ½ tsp ground thyme
• a drizzle of lemon juice
• ½ tsp salt

For Avocado Crema

• 2 avocados
• ½ cup sour cream
• ½ tsp lemon juice
• 2 tbsp water
• salt (as required)

For Tacos

• 8 flour/corn tortilla
• coleslaw mix
• jalapenos (sliced)
• lime wedges
• cilantro chopped

Instructions

• For the Salmon: Marinate salmon with paprika, pepper powder, salt, thyme and lemon juice, for 30 minutes.
• Preheat oven to 350 degrees.
• Line a baking tray/oven safe dish with aluminum foil, grease with some cooking spray. Place the marinated fish on it and bake for about 30 minutes or until flaky, flipping on the other side after 15 minutes to ensure proper cooking on both sides. Using a fork, shred the salmon and keep aside.
• For the avocado crema: Blend all the ingredients until smooth and creamy. Check for the seasoning.
• Assemble: Warm the tortillas, assemble your tacos with the coleslaw mix, salmon chunks, jalapenos, a dash of avocado crema, topped with cilantro and a drizzle of lime. Enjoy!

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