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- 1 pound large shrimp, peeled and deveined - 4 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon red pepper flakes - 1 teaspoon smoked paprika - Salt and pepper, to taste - 8 small corn tortillas - 1 cup shredded cabbage - ½ cup fresh cilantro, chopped - 1 avocado, sliced When making spicy garlic shrimp tacos, I focus on fresh and simple ingredients. The large shrimp provide a nice, juicy base. They soak up the flavors well. Olive oil adds richness and helps the garlic cook nicely. Minced garlic brings a bold taste that pairs well with shrimp. For seasoning, I use red pepper flakes to add heat. Smoked paprika gives a hint of smokiness, making the dish more complex. A sprinkle of salt and pepper balances the flavors and enhances the dish. When it comes to taco components, I choose small corn tortillas. They hold the filling well and add a lovely texture. Shredded cabbage adds crunch and freshness. Fresh cilantro gives a burst of flavor. Finally, avocado slices add creaminess, making each bite irresistible. This dish is quick and easy, perfect for any meal. You can enjoy it for lunch or dinner. - In a mixing bowl, combine the shrimp, olive oil, minced garlic, red pepper flakes, smoked paprika, salt, and pepper. - Toss everything well so the shrimp are coated. Let the shrimp marinate for 15 minutes. - Heat a large skillet over medium-high heat. - Once hot, add the marinated shrimp in a single layer. - Cook for 2-3 minutes until pink, then flip. - Cook for another 2 minutes until fully cooked. - Squeeze lime juice over the shrimp at the end of cooking. - You can warm the corn tortillas in a skillet or microwave. - If using a skillet, heat it on medium, and add the tortillas one at a time for about 30 seconds on each side. - If using the microwave, wrap them in a damp paper towel and heat for 15-20 seconds. - Take a warm tortilla and place a spoonful of shredded cabbage on the bottom. - Layer the spicy garlic shrimp on top. - Add a few slices of avocado. - Garnish with chopped cilantro and serve with lime wedges. For the best flavor, marinate the shrimp for 15 minutes. This time lets the spices soak in. If you leave them too long, they may turn mushy. To keep the shrimp juicy, cook them quickly over medium-high heat. This method seals in moisture. Avoid crowding the pan; give each shrimp space to cook evenly. When they turn pink, they are done. Squeeze fresh lime juice over them at the end for extra zest. Warming your tortillas makes them flexible and tasty. You can use a skillet or the microwave. For the skillet, heat it on medium. Warm each tortilla for about 30 seconds on each side. In the microwave, wrap them in a damp paper towel and heat for 15-20 seconds. If you want variety, try using flour tortillas or lettuce wraps. These options can change up the taste while keeping it fun. These tacos shine with simple sides. Consider serving them with fresh salsa or a side of rice. A cool, crunchy slaw pairs well too. For drinks, a light beer or a fresh margarita suits these tacos perfectly. The flavors balance well, making every bite enjoyable. {{image_2}} To make your tacos even spicier, add more red pepper flakes. You can also use fresh chopped jalapeños for a bright kick. If you want a deeper heat, try using chipotle powder instead. This will add a smoky flavor along with the heat. Remember, start small. You can always add more spice as you taste. Garnishes make your tacos pop! Try adding pickled red onions for a tangy crunch. Fresh radishes can also add a nice crunch and color. If you love cheese, crumbled queso fresco is a great choice. For a creamy touch, drizzle some sour cream or yogurt. Each topping changes the flavor, so mix and match your favorites! If you need gluten-free options, use corn tortillas as the base. They are tasty and safe for gluten-sensitive diets. For a vegan-friendly version, swap shrimp with marinated tofu or chickpeas. Make sure to add extra spices to keep the flavor bold. With these swaps, you can enjoy the same great taste while meeting your dietary needs! To keep your tacos fresh, refrigerate any leftovers. Place them in an airtight container. This helps prevent drying out. Consume the leftovers within two days for the best taste. If you store shrimp separately, they will stay fresh longer. Keep tortillas in a separate container to avoid sogginess. You can freeze the shrimp for later use. Start by letting them cool down. Place them in a freezer bag, removing as much air as possible. Label the bag with the date. The shrimp can last up to three months in the freezer. When ready to use, thaw them in the fridge overnight. Reheating tacos can be easy and quick. For the best results, use an oven or a skillet. Preheat the oven to 350°F. Place the tacos on a baking sheet and heat for about 10 minutes. If using a skillet, add a little oil and warm them over medium heat, flipping occasionally. This keeps them crispy and tasty. Check the shrimp's color and texture. Cooked shrimp turn pink and opaque. They curl into a C shape when done. If they look gray, they need more time. The shrimp should feel firm but not hard. Yes, you can prep these tacos early. Cook the shrimp and store them in the fridge. Keep the shrimp in an airtight container. You can also slice the avocado and chop the cabbage before. Just warm the tortillas and assemble when ready. Pair these tacos with a cold drink. A light beer or margarita works great. For non-alcoholic options, try limeade or iced tea. These drinks balance the spicy flavors well. You learned how to make tasty shrimp tacos with simple steps. We covered key ingredients and how to cook them just right. I shared tips for perfect shrimp and warming tortillas, plus ideas for variations. You can easily store leftovers or prep ahead for busy days. Enjoy trying these flavors and make them your own. Cooking should be fun and rewarding, so dive in and impress your friends!

Spicy Garlic Shrimp Tacos

Savor the bold flavors of Spicy Garlic Shrimp Tacos with this easy recipe! Perfectly marinated shrimp are cooked to juicy perfection and packed into warm corn tortillas with fresh cabbage and creamy avocado. Ready in just 30 minutes, these tacos are a delightful meal for any occasion. Click to explore the full recipe and bring this zesty dish to your dinner table tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes

1 teaspoon smoked paprika

Salt and pepper, to taste

Juice of 1 lime

8 small corn tortillas

1 cup shredded cabbage

½ cup fresh cilantro, chopped

1 avocado, sliced

Lime wedges, for serving

Instructions
 

In a mixing bowl, combine the peeled shrimp, olive oil, minced garlic, red pepper flakes, smoked paprika, salt, and pepper. Toss until the shrimp are well coated and let marinade for 15 minutes.

    Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on one side until they turn pink, then flip and cook for another 2 minutes until fully cooked. Squeeze lime juice over the shrimp towards the end of cooking.

      While the shrimp are cooking, warm the corn tortillas in a separate skillet or microwave until pliable.

        To assemble the tacos, take a warm tortilla and add a generous spoonful of shredded cabbage on the bottom. Top with the spicy garlic shrimp and a few slices of avocado.

          Garnish with chopped cilantro and serve with lime wedges on the side for an extra zesty flavor.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4