Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 tablespoons aji amarillo sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground pepper to taste
- 8 small corn tortillas
- 1 cup finely shredded red cabbage
- 1 ripe avocado, sliced
- 1/2 cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- In a mixing bowl, combine the shrimp with olive oil, aji amarillo sauce, garlic powder, cumin, smoked paprika, salt, and pepper. Stir well to ensure all the shrimp are coated in the marinade. Let it sit in the refrigerator for 15 to 30 minutes to absorb the flavors.
- Preheat a skillet over medium-high heat. Add the marinated shrimp and sauté for 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set aside.
- In the same skillet, briefly warm the corn tortillas until they are soft and pliable, about 30 seconds on each side.
- To create the tacos, layer a few shrimp onto each tortilla, followed by a generous handful of shredded cabbage, slices of avocado, and a sprinkle of fresh cilantro. Serve with lime wedges for an extra burst of flavor.
Notes
- For an extra kick, consider drizzling some spicy mayo or a dollop of sour cream on top.
- You can also swap the shrimp for grilled chicken or tofu for a delightful variation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Peruvian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 15g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: varies
- Protein: 25g
- Cholesterol: varies