Description

A quick and lightweight weeknight dinner featuring crispy cornstarch-dusted shrimp served on warm corn tortillas with a creamy, tangy avocado sauce and fresh toppings.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
2 tablespoons cornstarch
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
Sea salt, to taste
1 tablespoon neutral oil (avocado or grapeseed)
2 medium ripe avocados
1/4 cup Greek yogurt (plain, non-fat or low-fat)
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
1 small clove garlic, minced
1 tablespoon jalapeño, finely diced
Pinch of salt
8–10 small corn tortillas
1 cup shredded cabbage
2 radishes, thinly sliced
Microgreens or cilantro leaves for garnish

Instructions

Scoop avocado flesh into a blender. Add Greek yogurt, lime juice, cilantro, minced garlic, diced jalapeño, and a pinch of salt. Blend until smooth. If too thick, add a splash of water or more lime juice. Transfer to a bowl and set aside.
Pat shrimp dry thoroughly with paper towels. In a small bowl, mix cornstarch, smoked paprika, cumin, garlic powder, chili powder, and salt. Toss shrimp in the mixture until evenly coated, shaking off excess.
Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer (do not crowd). Cook for 1-2 minutes per side until golden and crispy, curling into a ‘C’ shape. Remove from heat immediately.
While shrimp cooks, warm corn tortillas in a dry skillet or over a gas flame until pliable. Keep wrapped in a clean kitchen towel.
Spread avocado cream on each tortilla. Top with crispy shrimp, shredded cabbage, and sliced radishes. Drizzle with extra lime juice if desired and garnish with microgreens. Serve immediately.

Notes

Ensure shrimp are completely dry before seasoning to achieve maximum crispiness. Do not overcrowd the pan when cooking shrimp; cook in batches if necessary. The avocado cream can be made up to a day ahead. Store leftovers in the fridge for up to 2 days; reheat shrimp in a skillet or air fryer to maintain texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos per serving
Calories: 300
Sugar: 2
Sodium: 350
Fat: 15
Saturated Fat: 2
Carbohydrates: 25
Fiber: 5
Protein: 20

Keywords: shrimp tacos, avocado cream, crispy shrimp, quick dinner, weeknight meals, healthy tacos, gluten-free option, seafood recipe