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This has been one of my all-time favorite recipes lately, featuring chili-marinated shrimp paired with a limey crema. The combination of flavors is absolutely irresistible! Perfect for hosting friends, they'll be asking for the recipe before they leave. Inspired by @maxiskitchen ❤️
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Mix shrimp with chili seasonings (salt, pepper, chili powder, cumin, chipotle chili powder, cayenne powder, red pepper flakes), minced garlic, and avocado oil.
Refrigerate the marinade for 30 minutes.
Heat avocado oil in a pan over medium heat.
Add marinated shrimp to the pan and cook until shrimp turns opaque, about 5-7 minutes.
Warm cassava flour tortillas in a separate pan over medium heat until pliable.
Place red cabbage, sliced avocado, and cooked shrimp on each tortilla.
Top with lime crema and a spritz of fresh lime juice.
Mix Greek yogurt, sour cream, lime juice, garlic powder, and salt until smooth.
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For a dairy-free option, substitute Greek yogurt and sour cream with a plant-based alternative.
Use fresh lime juice for the crema to enhance the flavor.
If you prefer a spicier taco, increase the amount of cayenne powder or red pepper flakes in the marinade.
Can I use a different type of tortilla?
Yes, you can substitute cassava flour tortillas with corn or flour tortillas if preferred.
How long can I marinate the shrimp?
You can marinate the shrimp for up to 2 hours for deeper flavor, but 30 minutes is sufficient.
Can I make the lime crema ahead of time?
Yes, you can prepare the lime crema up to 2 days in advance and store it in the refrigerator.
What can I use instead of avocado oil?
You can use olive oil or any neutral cooking oil as a substitute for avocado oil.
How do I store leftovers?
Store cooked shrimp and lime crema separately in airtight containers in the refrigerator for up to 2 days.
