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For the shrimp and marinade, you need a few key items. Here’s what you’ll need: - 1 lb large shrimp, peeled and deveined - Juice and zest of 2 limes - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste These ingredients create a bright and zesty flavor. The lime juice adds a fresh kick, while the spices give depth. Now, let's talk about the tortillas and toppings. For a delicious taco, gather these items: - 8 small corn tortillas - 1 cup shredded red cabbage - 1 ripe avocado, sliced The corn tortillas are soft and hold the filling well. The cabbage adds crunch, and the avocado brings creaminess to each bite. To boost flavor and freshness, consider these optional garnishes: - Fresh cilantro for garnish - Lime wedges for serving Cilantro adds a bright note, while lime wedges let you squeeze more zest onto your tacos. These small touches make a big difference in taste. Start by gathering your ingredients. In a mixing bowl, combine the juice and zest of two limes, three tablespoons of olive oil, and two minced garlic cloves. Add one teaspoon each of ground cumin and chili powder, along with half a teaspoon of smoked paprika. Finish with salt and pepper to taste. Mix everything well until combined. This marinade gives the shrimp a zesty kick. Once your marinade is ready, add one pound of peeled and deveined large shrimp to the bowl. Toss the shrimp until they are well-coated in the marinade. This step is key for flavor. Cover the bowl and place it in the fridge. Let the shrimp marinate for at least 20 minutes. This allows the flavors to soak in. Preheat your grill to medium-high heat. While the grill heats up, thread the marinated shrimp onto skewers. This makes grilling easier. Grill the shrimp for about 2-3 minutes on each side. They should turn pink and opaque when done. Remove the shrimp from the grill. Next, warm the corn tortillas on the grill for about 30 seconds on each side. They should be pliable and ready for filling. Now it's time to build your tacos! On each warm tortilla, place a few grilled shrimp. Top them with one cup of shredded red cabbage and slices from one ripe avocado. For a fresh finish, add some chopped cilantro on top. Serve with lime wedges on the side for extra zest. Enjoy your tasty meal! To grill shrimp well, choose large shrimp. They hold up better on the grill. Always marinate them for at least 20 minutes. This adds flavor and helps keep them juicy. When grilling, use medium-high heat. Keep an eye on them; they cook fast. Grill shrimp for about 2-3 minutes on each side. They should turn pink and opaque when done. If you have wooden skewers, soak them in water first. This prevents them from burning. Warm corn tortillas for the best taste. Heat them on the grill for about 30 seconds on each side. This makes them soft and easy to fold. If you prefer, you can use a skillet. Just heat them over medium heat. Keep them wrapped in a clean towel while you cook. This keeps them warm and soft until you’re ready to fill them. For tasty tacos, layer the ingredients well. Start with grilled shrimp, then add shredded red cabbage. The cabbage gives a nice crunch. Next, slice ripe avocado for creaminess. Garnish with fresh cilantro for color and flavor. Don’t forget lime wedges! They add a zesty kick. Serve the tacos with your favorite salsa for extra flair. Enjoy these tacos with friends or family for a fun meal! {{image_2}} You can switch shrimp for other proteins. Chicken breast works well with the same marinade. Just cut it into small pieces. Fish, like tilapia or mahi-mahi, is also a great choice. For a vegetarian option, try grilled tofu or mushrooms. Marinate them just like the shrimp for tasty results. Toppings can change the flavor of your tacos. Try diced tomatoes for freshness. Pickled red onions add a nice tang. For crunch, add sliced radishes or jicama. You can also make a simple salsa. Mix diced mango, onion, and cilantro for a sweet twist. A jalapeño salsa can bring heat if you like spice. Adjust the spice to your liking easily. If you want more heat, add cayenne pepper to the marinade. You can also use spicy salsa on top. For less spice, reduce the chili powder in the marinade. Always taste your marinade before adding the shrimp to find what you enjoy. To keep leftover tacos fresh, you should separate the shrimp from the tortillas. Place the shrimp in an airtight container. Add any toppings, like avocado and cabbage, to another container. Store everything in the fridge. They will stay good for up to two days. When you're ready to eat, you can reheat the shrimp and warm the tortillas. To reheat the shrimp, place it in a skillet over medium heat. Cook for about 3-4 minutes until heated through. You can also use the microwave. Heat the shrimp for 30 seconds at a time until warm. For the tortillas, warm them in a dry skillet for about 30 seconds on each side. This keeps them soft and tasty. If you want to save tacos for later, you can freeze the shrimp. Place the cooked shrimp in a freezer-safe bag. Remove as much air as possible before sealing. The shrimp will last about three months in the freezer. When you’re ready to enjoy them, thaw them in the fridge overnight. Reheat them as mentioned above. You can make fresh tortillas when you are ready to eat. The shrimp is done when it turns pink and opaque. Each piece should curl into a C shape. This usually takes about 2-3 minutes on each side. If you overcook shrimp, it becomes tough. Always keep an eye on them while grilling. You can prepare the shrimp and marinade ahead of time. Marinate the shrimp for up to 2 hours in the fridge. You can also warm the tortillas just before serving. However, I recommend assembling the tacos fresh for the best taste and texture. These tacos pair well with a variety of sides. You can serve them with: - Cilantro lime rice - Black beans - Fresh salsa - Corn salad - Chips and guacamole These sides add flavor and color to your meal. Yes, you can use corn tortillas, which are naturally gluten-free. Make sure to check the label for any added ingredients. You could also try lettuce wraps for a low-carb option. Both choices taste great with the shrimp. To get the best flavor, use fresh lime juice and zest. The marinade enhances the shrimp's natural taste. Allow the shrimp to marinate for at least 20 minutes. Don't skip the smoked paprika; it adds a nice depth. Finally, fresh toppings like cilantro and avocado brighten each bite. To make tasty shrimp tacos, focus on fresh ingredients and simple steps. Start with a good marinade and grill the shrimp just right. Assemble your tacos with fresh toppings that match your taste. Remember, you can switch proteins and adjust spice levels for variety. Store leftovers properly to keep them fresh. With these tips, you can enjoy flavorful tacos anytime. Explore and have fun in your kitchen with this dish!

Zesty Lime Grilled Shrimp Tacos

Savor the deliciousness of Zesty Lime Grilled Shrimp Tacos with this easy recipe! Perfect for a quick dinner, these tacos feature marinated shrimp grilled to perfection, topped with crunchy cabbage and creamy avocado. Get ready to impress your family or guests with this fresh and zesty dish!
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Ingredients
  

1 lb large shrimp, peeled and deveined

Juice and zest of 2 limes

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

8 small corn tortillas

1 cup shredded red cabbage

1 ripe avocado, sliced

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a mixing bowl, combine lime juice, lime zest, olive oil, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper to create the marinade.

    Add the shrimp to the bowl and toss until well-coated. Cover and refrigerate for at least 20 minutes to marinate.

      Preheat the grill to medium-high heat.

        Thread the marinated shrimp onto skewers for easier grilling.

          Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.

            While the shrimp is grilling, warm the corn tortillas on the grill for about 30 seconds on each side until pliable.

              To assemble the tacos, place a few grilled shrimp on each tortilla.

                Top with shredded red cabbage and sliced avocado.

                  Garnish with fresh cilantro and serve with lime wedges on the side for extra zest.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4