Homemade Garlic Butter Shrimp Tacos with Avocado

on

Is there anything better than taco night? I think not! There’s just something inherently joyful about building your own delicious meal, especially when it involves fresh ingredients and vibrant flavors. And if you’re looking for a taco recipe that’s quick, incredibly flavorful, and sure to be a crowd-pleaser, look no further than these Homemade Garlic Butter Shrimp Tacos with creamy avocado. They’re light, zesty, and so easy to whip up on a weeknight, yet fancy enough for entertaining. Get ready to add a new favorite to your dinner rotation!

Here’s what you’ll need:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 8-10 small corn or flour tortillas
  • 2 ripe avocados
  • 1 lime, half for zest and juice, half for wedges
  • 1/4 cup fresh cilantro, chopped, plus more for garnish
  • Optional toppings: sour cream, hot sauce, pickled red onions

Let’s get cooking!

  1. Prepare your shrimp: Pat the peeled and deveined shrimp very dry with paper towels. This helps them sear better and prevents them from steaming.
  2. Melt the butter: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  3. Cook the shrimp: Add the dried shrimp to the skillet along with the chili powder, cumin, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat evenly. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Do not overcook! Remove the shrimp from the skillet and set aside.
  4. Warm the tortillas: While the shrimp is cooking, warm your tortillas. You can do this directly over a gas burner for a few seconds per side (my favorite method!), in a dry skillet, or wrapped in a damp paper towel and microwaved for 30 seconds.
  5. Prepare the avocado mash: In a small bowl, mash the avocados with a fork. Stir in the zest of half a lime, the juice of half a lime, and the 1/4 cup of chopped cilantro. Season with salt and pepper to taste.
  6. Assemble your tacos: Lay out your warm tortillas. Spoon a generous amount of the garlic butter shrimp onto each one. Top with a dollop of the creamy avocado mash. Garnish with extra fresh cilantro and a squeeze of fresh lime juice. Add any other desired toppings. Serve immediately and enjoy!

Tips and Variations:

  • Don't overcook the shrimp: Shrimp cook very quickly. As soon as they turn pink and opaque, they're done. Overcooked shrimp become rubbery.
  • Char your tortillas: For an extra layer of flavor and texture, lightly char your corn tortillas directly over a gas flame for a few seconds on each side until slightly puffed and speckled.
  • Spice it up: If you like more heat, add a pinch of cayenne pepper to the shrimp seasoning or drizzle with your favorite hot sauce.
  • Other toppings: Feel free to get creative! A little crumbled cotija cheese, a sprinkle of finely diced red onion, or even a simple mango salsa would be delicious additions.

These garlic butter shrimp tacos are a true testament to how simple ingredients can create an explosion of flavor. They're quick enough for a weeknight but feel special enough for any occasion. Once you taste that buttery garlic shrimp paired with the creamy avocado and fresh lime, you'll be hooked. Give them a try tonight and let me know your favorite part!

Comments

Post a Comment