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For these tacos, you'll need fresh, high-quality ingredients. Here’s what you’ll use: - 1 lb (450g) large fresh shrimp, peeled and deveined - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - Zest and juice of 2 juicy lemons - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Sea salt and freshly cracked pepper to taste - 8 small corn or flour tortillas - 1 cup finely shredded red cabbage - 1 ripe avocado, sliced into thin wedges - Fresh cilantro leaves, chopped, for garnish - Lime wedges, for serving These ingredients come together to create a dish full of flavor. The lemon and garlic give the shrimp a bright taste. The smoked paprika adds a nice depth, while the cabbage and avocado add crunch and creaminess. Feel free to play with your tacos! Here are some optional ingredients you can add: - Sliced jalapeños for heat - Diced tomatoes for freshness - Crumbled queso fresco for creaminess - A drizzle of spicy sauce for an extra kick These additions can give your tacos a personal touch. You can mix and match based on what you enjoy. Eating shrimp tacos can be a healthy choice. Here’s a quick look at the nutrition: - Calories: About 300 per serving - Protein: High in protein, especially from shrimp - Fats: Contains healthy fats from olive oil and avocado - Carbohydrates: Mainly from the tortillas This dish is balanced with protein, healthy fats, and carbs. It makes for a satisfying meal that won't weigh you down. Enjoy these tacos without guilt! For the full recipe, check out the details provided. To start, gather your ingredients. You will need olive oil, garlic, lemon zest, and lemon juice. Add smoked paprika, chili powder, sea salt, and pepper. In a bowl, mix these well. This marinade brings flavor to the shrimp. Then, add the shrimp. Make sure each piece gets coated. Cover the bowl with plastic wrap. Let it sit for 15-20 minutes. This time helps the flavors blend. Now, heat a large skillet on medium-high heat. When the skillet is hot, add the marinated shrimp in one layer. Cook the shrimp for about 2-3 minutes on each side. Watch for the color change. They should turn pink and opaque. This shows they're done. Once cooked, remove the skillet from heat. Set the shrimp aside while you warm your tortillas. Take another skillet and warm the tortillas. Heat them for about 30 seconds on each side. They should be soft and flexible. Now, it's time to build your tacos. Place shrimp in the center of each tortilla. Add a handful of shredded red cabbage next. Top it off with avocado slices. For a fresh touch, sprinkle chopped cilantro on top. Serve with lime wedges for that zesty kick. Enjoy your tacos! For the full recipe, check out the complete instructions. Marinating shrimp is easy and key for flavor. Start with fresh shrimp. Use a bowl to mix olive oil, garlic, lemon zest, and lemon juice. Add smoked paprika, chili powder, sea salt, and pepper. This mix is where the magic happens. Coat each shrimp well in the marinade. Let it sit for 15-20 minutes. This time lets the shrimp soak up all those zesty flavors. Warm tortillas make each bite better. If you use corn tortillas, heat them over medium heat for about 30 seconds on each side. This method keeps them soft and pliable. For flour tortillas, the same heating rule applies. You can also wrap them in foil and warm them in the oven. A good tortilla holds the filling without falling apart. Garnishes can take your tacos to the next level. Fresh cilantro adds a nice pop of color and flavor. Sliced avocado brings creaminess and richness. Shredded red cabbage gives a crunchy texture. Serve lime wedges on the side. A squeeze of lime adds brightness and zest to each bite. You can even add a drizzle of hot sauce for those who like more heat. Follow these tips to make your Zesty Lemon Garlic Shrimp Tacos shine! For a detailed guide, you can check the Full Recipe. {{image_4}} You can swap shrimp for other proteins. Chicken works great in tacos. Simply dice chicken breast and marinate it just like the shrimp. For beef lovers, try thinly sliced flank steak. Season it well and grill for a tasty twist. If you prefer fish, use a firm white fish like tilapia or cod. Just remember to adjust cooking times to ensure everything cooks evenly. If you want a meatless meal, try roasted veggies. Zucchini, bell peppers, and corn make a colorful mix. You can also use black beans or lentils. They add protein and fiber. Another great option is tofu. Marinate it with the same lemon-garlic sauce. Grill or sauté until golden. These swaps keep the tacos fresh and satisfying. You can change the flavor of your tacos easily. For a spicy kick, add diced jalapeños to the marinade. You could also sprinkle some red pepper flakes on top. If you love sweet flavors, try adding mango salsa. Fresh mango will brighten your tacos. You can also use different herbs like basil or mint instead of cilantro. Each twist offers a new taste adventure. Don't forget to check out the Full Recipe for more ideas! To keep your leftover tacos fresh, store them properly. First, separate the shrimp from the tortillas and toppings. Place the shrimp in an airtight container. Cover it tightly to keep out air. Next, store the tortillas in a separate bag or container. If you leave them together, the tortillas may get soggy. When you're ready to enjoy your leftover tacos, reheating them is key. For the shrimp, heat a skillet over medium heat. Add a splash of olive oil to prevent sticking. Cook the shrimp for about 2-3 minutes until they are warm. For the tortillas, wrap them in a damp paper towel. Heat them in the microwave for about 15-20 seconds. This keeps them soft and tasty. If you want to save your shrimp for later, freezing is a great option. Place the cooked shrimp in a freezer-safe bag. Squeeze out as much air as possible before sealing. You can freeze them for up to three months. When you are ready to use them, thaw in the fridge overnight. Reheat as mentioned before for a quick meal. This method makes meal prep easy and fun! For the full recipe, check out the detailed instructions above. I love using small corn or flour tortillas for shrimp tacos. Corn tortillas add a nice, earthy taste. They are also gluten-free. Flour tortillas are soft and chewy, perfect for holding all the tasty fillings. Both types work well, so choose what you like best! Yes, you can use frozen shrimp for these tacos. Just remember to thaw them first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Once thawed, pat them dry with a paper towel before marinating. This helps the shrimp absorb more flavor. To spice up your tacos, add a pinch of cayenne pepper or a dash of hot sauce to the marinade. You can also include sliced jalapeños inside the tacos. For an extra kick, sprinkle some chili flakes on top before serving. Adjust the heat to fit your taste! For the complete method and tips, check out the Full Recipe. This blog post covered zesty lemon garlic shrimp tacos. We explored key ingredients and optional flavors. I shared steps for making the shrimp and assembling the tacos. Tips helped with marinating, cooking, and garnishing. We also discussed fun variations and smart storage tips. In final thoughts, these tacos offer flavor and fun for your meals. Enjoy making them for your friends and family!

Zesty Lemon Garlic Shrimp Tacos

Discover how to make zesty lemon garlic shrimp tacos that are bursting with flavor! This quick and delicious recipe features succulent shrimp marinated in lemon, garlic, and spices, all wrapped in soft tortillas with crunchy cabbage and creamy avocado. Perfect for a weeknight dinner or a fun gathering, these tacos will impress everyone at your table. Click through to explore the full recipe and elevate your taco night!
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Ingredients
  

1 lb (450g) large fresh shrimp, peeled and deveined

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

Zest and juice of 2 juicy lemons

1 teaspoon smoked paprika

1 teaspoon chili powder

Sea salt and freshly cracked pepper to taste

8 small corn or flour tortillas

1 cup finely shredded red cabbage

1 ripe avocado, sliced into thin wedges

Fresh cilantro leaves, chopped, for garnish

Lime wedges, for serving

Instructions
 

In a medium-sized mixing bowl, combine the extra virgin olive oil, minced garlic, lemon zest, and lemon juice. Add the smoked paprika, chili powder, sea salt, and freshly cracked pepper. Whisk the mixture until all the ingredients are well blended and the marinade is smooth.

    Carefully add the peeled and deveined shrimp to the marinade, ensuring each shrimp is thoroughly coated. Cover the bowl with plastic wrap and let it marinate for about 15-20 minutes to allow the flavors to infuse.

      Preheat a large skillet over medium-high heat. When the skillet is hot, add the marinated shrimp in a single layer. Cook the shrimp for approximately 2-3 minutes on each side, or until they turn a vibrant pink and opaque, indicating they are fully cooked. Once done, remove the skillet from heat.

        While the shrimp are cooking, take another skillet and warm the tortillas over medium heat for about 30 seconds per side or until they are soft and pliable. You can also wrap them in aluminum foil and warm them in the oven if preferred.

          To assemble the tacos, place a generous portion of shrimp onto each warmed tortilla. Layer on a handful of finely shredded red cabbage followed by slices of creamy avocado.

            Finish the tacos by garnishing with freshly chopped cilantro and serving with lime wedges on the side, allowing diners to squeeze fresh lime juice over their tacos for an extra burst of zesty flavor.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4