Ingredients
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Fresh Cilantro Sauce:
- 1 cup plain Greek yogurt (or dairy-free alternative)
- 1 cup fresh cilantro leaves (packed)
- 1 small garlic clove
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 tablespoon honey (optional for a slight sweetness)
- Salt to taste
- 1 small jalapeño (seeds removed for less heat)
For Assembly:
- 12 mini flour tortillas or small corn tortillas
- 1 cup shredded purple cabbage
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
Instructions
In a medium bowl, toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, chili powder, cayenne pepper (if using), salt, black pepper, and lime juice. Make sure each shrimp is evenly coated with the spice mix. Set aside to marinate for 10–15 minutes while you prep everything else.
In a blender or food processor, combine Greek yogurt, cilantro leaves, garlic, lime juice, olive oil, jalapeño, honey (if using), and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as needed. If the sauce is too thick, you can add a tablespoon of water to loosen it up slightly.
Heat a nonstick skillet or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2–3 minutes on each side until the shrimp are pink, opaque, and lightly golden. Be careful not to overcook them, as they can turn rubbery quickly.
While the shrimp are cooking, warm your mini tortillas in a dry skillet for about 30 seconds on each side or until they become soft and pliable. You can also wrap them in a damp paper towel and microwave for about 20 seconds to save time.
Lay out the warmed tortillas and start building your tacos. Add a spoonful of shredded cabbage as a base, then place 2–3 shrimp on top of each taco. Drizzle generously with the cilantro sauce, then top with avocado slices, cherry tomatoes, and a few fresh cilantro leaves.
Arrange the tacos on a serving platter and garnish with extra lime wedges for squeezing over the top. Serve immediately while the shrimp are still warm and juicy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 285
- Sugar: 2g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g