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Light Shrimp Tacos

Recipe amounts are for 6 total fish tacos - increase amounts as needed for feeding more people! 
Author Shannon Lyon | Plum Street

Ingredients

  • 40 small shrimp peeled, deveined, tail off
  • 6 small corn tortillas, white or yellow
  • 1 small avocado very thinly sliced
  • 4 tbsp light queso fresco cheese, crumbled
  • cilantro chopped
  • 2-3 fresh limes
  • chili powder Trader Joes Chile Lime is great too
  • garlic powder
  • salt
  • olive oil for drizzling

Instructions

Shrimp

  • Lay shrimp out on large baking sheet. Drizzle lightly with olive oil, salt, garlic powder, and chili powder. Toss to coat.
  • Broil on low for 8-10 minutes until slightly browned. Remove from oven.

Assembling Tacos

  • While shrimp are cooking, warm corn tortillas in a pan on medium heat. Warming them will soften them so they don't break while eating. You can warm them in a dry pan, or lightly spray the pan with cooking oil. 
  • Once shrimp has cooked, begin to assemble tacos.
  • Lay out warmed tortillas. Place very thinly sliced avocados on each tortilla. About 2 each.
  • Then layer shrimp, queso fresco, and cilantro.
  • Top with several squeezes of fresh lime juice. Serve immediately! 

Notes

To serve for a large group, have all ingredients ready and broil shrimp just before eating so it's warm when served. Enjoy!