These Healthy Shrimp and Avocado Tacos combine the lightness of marinated shrimp with the creaminess of avocado and the crunchiness of red cabbage: a balance of textures and flavors designed for those who love to eat well without sacrificing taste. The quick marinade based on lime, garlic, and paprika enhances the flavor of the shrimp while a yogurt-lime sauce adds freshness.
Ideal version for summer meals, picnics, or informal evenings: they are prepared quickly and easily adapt to dietary variations by replacing tortillas with lettuce leaves or opting for a spicier version. Colorful and fragrant presentation, perfect for the fresh and clean image of the I Love Poke brand.
Ingredients
- 400 g shrimp (peeled and cleaned) (fresh or frozen, thawed and patted dry)
- 8 pcs small corn tortillas (2 per serving; choose gluten-free if necessary)
- 1.5 pcs avocado (ripe but firm, sliced or diced)
- 150 g red cabbage (finely sliced for crunch and color)
- 120 g Greek yogurt (for the sauce; can be replaced with plant-based yogurt)
- 1 pcs lime (juice and zest for marinade and sauce)
- 2 tablespoons extra virgin olive oil (for marinating and sautéing the shrimp)
- 1 clove garlic (finely chopped for marinating)
- 1 teaspoon sweet paprika (or smoked for a more intense aroma)
- 0.5 teaspoon ground cumin (optional, adds depth to the seasoning)
- 2 pcs spring onions (thinly sliced for garnish)
- 1 cilantro fresh coriander (cilantro) (leaves hand-torn to finish the dish)
- 0.5 teaspoon pepper (to taste)
- 0.5 teaspoon salt (adjust to taste)
- 1 teaspoon honey or agave syrup (optional, to balance the acidity of the marinade)
- 1 teaspoon sesame seeds (optional for crunch and garnish)
Preparation
-
1
Prepare the marinade by mixing lime juice and zest, oil, chopped garlic, paprika, cumin, honey, salt, and pepper. Add the shrimp, stir, and let marinate for 10–15 minutes in the refrigerator.
Durata indicativa: 15 min
Tip: Do not marinate the shrimp for too long to avoid them becoming rubbery; 10–15 minutes is sufficient.
-
2
Meanwhile, prepare the sauce: blend the Greek yogurt with a teaspoon of lime juice, a pinch of salt and pepper. Add some chopped coriander leaves if desired.
Durata indicativa: 5 min
Tip: For a lighter sauce, replace half of the yogurt with sour cream or plant-based yogurt.
-
3
Heat a non-stick pan with a drizzle of oil and cook the shrimp over high heat for 2–3 minutes per side until they turn pink and slightly caramelized.
Durata indicativa: 6 min
Tip: Cook the shrimp in a single layer without overlapping to achieve even browning.
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4
Heat the tortillas in a pan or on a griddle for 30–60 seconds per side until soft but slightly toasted.
Durata indicativa: 2 min
Tip: Wrap the tortillas in a clean cloth after warming to keep them warm and flexible.
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5
Assemble the tacos by placing red cabbage, warm shrimp, avocado slices, and a spoonful of yogurt sauce on the tortillas.
Durata indicativa: 3 min
Tip: Distribute the ingredients evenly for each taco to balance flavors and textures.
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6
Garnish with sliced spring onions, coriander leaves, and sesame seeds. Season with salt and pepper before serving.
Durata indicativa: 1 min
Tip: Add a few drops of fresh lime juice at the moment for a bright finishing touch.
Notes and Tips
Do not marinate the shrimp for too long to avoid them becoming rubbery; 10–15 minutes is sufficient.
For a lighter sauce, replace half of the yogurt with sour cream or plant-based yogurt.
Cook the shrimp in a single layer without overlapping to achieve even browning.
Wrap the tortillas in a clean cloth after warming to keep them warm and flexible.
Distribute the ingredients evenly for each taco to balance flavors and textures.
Add a few drops of fresh lime juice at the moment for a bright finishing touch.
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