These zesty shrimp tacos will take your Taco Tuesday to the next level! Juicy, seasoned shrimp cook up in just minutes, making this an easy yet impressive meal that rivals your favorite restaurant. Serve them on warm low-carb tortillas and drizzle with my creamy salsa-sour cream sauce for the perfect finishing touch. Light, flavorful, and packed with protein, these tacos make a quick and satisfying option for lunch, dinner, or even a savory snack.
Ingredients
2 lbs. shrimp, shelled, deveined and tails removed
Milk for soaking
2 tsp. garlic powder
2 tsp. salt
2 tsp. chili powder
2 tsp. Mexican oregano
2 tsp, cumin
1 tsp. onion powder
1/8 tsp. cayenne pepper
1/4 tsp. chipotle chili powder
1/2 cup sour cream
1/4 cup salsa
1 tsp. lime juice
Flour or corn tortillas, warmed (regular or low carb)
(Optional toppings) shredded cabbage, avocado slices, Monterey jack cheese, cilantro
Instructions
Soak the shrimp in milk for 20 minutes; then, drain and rinse. I like to use small shrimp because they fit better into a taco shell or tortilla.
In a small bowl, mix the spices together and stir to combine. Place the shrimp in a medium bowl and pour the spice mixture over them. Toss the shrimp until all are evenly coated.
In a medium-sized skillet, drizzle some olive oil in the bottom of the pan and allow to heat. Drop the shrimp into the hot oil and stir until the shrimp turn pink and white, about 8 minutes. Remove from the heat and keep warm until serving.
In a small bowl, stir together salsa and sour cream.
To build the tacos, place the shrimp in a taco shell. I used the Siete brand crispy taco shells made with almond flour. Add your favorite toppings, such as cabbage, chopped cilantro, cheese or avocado. Top with the sour cream sauce and a squeeze of lime juice.
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