Juicy Shrimp Tacos Platter

Groceries

Thinly shred cabbage, dice avocado, finely dice red onion, and coarsely chop cilantro. Arrange all toppings in individual bowls for easy assembly.

Pat shrimp dry with paper towels. In a medium bowl, combine shrimp with minced garlic, sea salt, black pepper, cumin, and cayenne pepper. Toss to evenly coat.

Heat olive oil in a large non-stick skillet over medium-high heat. Arrange shrimp in a single layer and sauté 1-2 minutes per side until opaque and cooked through. Remove shrimp from heat and set aside to cool slightly.

Toast tortillas directly over a gas flame for about 10 seconds per side, or heat on a griddle until lightly golden and pliable. Alternatively, broil tortillas in the oven for 2 minutes until browned spots appear.

Place shrimp on each warmed tortilla. Top with shredded cabbage, avocado, red onion, cotija cheese, and cilantro. Drizzle with garlic-lime crema sauce and serve with lime wedges on the side.

Tips
Shrimp seasoning can be replaced with 1 tablespoon of store-bought taco seasoning for convenience.
Cooked shrimp can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently to avoid overcooking.
Make the shrimp, toppings, and sauce ahead and store separately in airtight containers. Heat tortillas just before serving.
To toast tortillas on a gas stove, carefully char each side for about 10 seconds until edges darken slightly.
Required Tools
Large non-stick skillet
Mixing bowls
Grater
Citrus juicer or reamer
Tongs or spatula
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.

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