Sweet Chili Shrimp Tacos

$- 1 lb large shrimp, peeled and deveined - 1/4 cup sweet chili sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1/2 teaspoon paprika - 8 small corn tortillas - 1 avocado, sliced - 1 cup red cabbage, thinly sliced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - Salt and pepper to taste Fresh ingredients make a big difference in flavor. Always choose shrimp that smells clean and looks bright. Look for firm shrimp with a slight sheen. Fresh herbs like cilantro should be vibrant and green. For the cabbage, choose heads that feel heavy and tight. Fresh corn tortillas will taste better, so grab those from a local market if you can. You can easily adapt this recipe. For a gluten-free option, use corn tortillas. If you're allergic to shrimp, try chicken or tofu instead. For vegan tacos, swap shrimp for firm tofu and use a vegan sweet chili sauce. If you want less spice, reduce the garlic powder and paprika. {{ingredient_image_1}} Start by taking a mixing bowl. Add the shrimp, sweet chili sauce, olive oil, garlic powder, paprika, salt, and pepper. Mix it well. Make sure all the shrimp get coated evenly. Let the shrimp marinate for 15 minutes. This step adds great flavor. Heat a non-stick skillet over medium heat. Once the skillet is hot, add the marinated shrimp. Cook them for 2-3 minutes on each side. Look for the shrimp to turn opaque. Avoid overcrowding the skillet. If you have too many shrimp, cook them in batches. This way, they cook evenly. Use another skillet or the microwave to warm the corn tortillas. If using a skillet, heat it on low. Place the tortillas in the skillet for about 30 seconds. If using the microwave, warm them for the same time. Warm tortillas make a big difference. They hold the filling better and taste great. Marinating shrimp is simple. First, mix shrimp with sweet chili sauce, olive oil, garlic powder, paprika, salt, and pepper. Ensure the shrimp is well-coated. Let it sit for about 15 minutes. This allows the flavors to soak in. If you have more time, marinate for up to an hour. For extra zing, add lime juice to the marinade. Overcooking shrimp can ruin their texture. Cook the shrimp for only 2-3 minutes on each side. Watch for the shrimp to turn opaque and curl slightly. If they look rubbery, they are overcooked. Use a non-stick skillet and avoid overcrowding. If needed, cook in batches. This helps maintain even cooking and flavor. Presentation matters! Warm corn tortillas before adding shrimp. Arrange shrimp in the center of each tortilla. Top with sliced avocado, red cabbage, and fresh cilantro. Squeeze lime juice on top for a fresh kick. Serve the tacos on a colorful platter. This not only looks good but also enhances the meal experience. Enjoy each bite! Pro Tips Marinate Longer for More Flavor: If time allows, marinate the shrimp for 30 minutes to an hour for a deeper flavor infusion. Perfectly Cooked Shrimp: Keep an eye on the shrimp while cooking; they cook quickly and should be removed from heat as soon as they turn opaque. Warm Tortillas: For a more authentic taste, warm the tortillas in a dry skillet instead of the microwave. Customize Your Toppings: Feel free to add other toppings like diced tomatoes, jalapeños, or a drizzle of lime crema for extra flavor. {{image_2}} You can switch shrimp for other proteins. Chicken works well. Use boneless chicken thighs or breasts. Cut them into strips and marinate like shrimp. Tofu is a great choice for a meatless meal. Press it to remove extra water and cut it into cubes. Then, marinate and cook just as you would with shrimp. This makes a tasty option for everyone. Toppings can take your tacos to the next level. Try adding fresh mango salsa for a sweet touch. Dice mango, red onion, and jalapeño for a zesty mix. You can also use pineapple for a fruity twist. Other veggies like bell peppers or radishes add crunch and color. Don't skip the lime juice; it brightens all the flavors. Want more heat? Add sliced jalapeños or a dash of hot sauce. You can also mix in cayenne pepper with the marinade. For dietary needs, use gluten-free tortillas instead of corn ones. Always check for allergens in sauces and toppings. This way, you keep your meal safe and delicious for everyone. To store leftover shrimp, place it in an airtight container. Make sure it cools first. This keeps the shrimp fresh and avoids any strong odors. You can also wrap it tightly in plastic wrap. For reheating, warm shrimp in a skillet over medium heat. This takes about 2-3 minutes. You can also use the microwave for quick heating. Heat the tortillas for about 30 seconds until warm. Sweet chili shrimp tacos last up to three days in the fridge. After that, they may lose flavor and texture. Ensure you store them properly to keep them tasty. The best shrimp for tacos is large, peeled, and deveined shrimp. These shrimp cook evenly and are easy to handle. I prefer using wild-caught shrimp for better flavor and texture. Farmed shrimp can be a good option too, but check for quality. Always look for shrimp with a fresh smell and firm texture. Yes, you can prepare some parts ahead of time. Marinate the shrimp a few hours before cooking. This will help the flavors blend well. You can also slice the avocado and shred the cabbage earlier in the day. However, I recommend cooking the shrimp fresh for the best taste. Assemble the tacos just before serving for a crisp, fresh bite. Shrimp tacos go well with many sides. Here are some great options: - Mexican rice - Black beans - Grilled corn on the cob - Fresh salsa - Guacamole - A light green salad with lime dressing These sides will complement the sweet chili shrimp and add great flavor to your meal. Enjoy! Sweet Chili Shrimp Tacos are simple and tasty. I shared the key ingredients and tips for fresh, quality flavors. You learned how to cook shrimp just right. I gave you options for proteins and toppings to suit any taste. Storing and reheating leftovers was also covered. This recipe is fun and flexible. Explore variations as you like. Enjoy your cooking journey!$

Sweet Chili Shrimp Tacos

Delicious tacos filled with marinated shrimp, avocado, and fresh vegetables, topped with lime juice.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 lb large shrimp, peeled and deveined
0.25 cup sweet chili sauce
1 tablespoon olive oil
1 teaspoon garlic powder
0.5 teaspoon paprika
8 small corn tortillas
1 whole avocado, sliced
1 cup red cabbage, thinly sliced
0.25 cup fresh cilantro, chopped
1 whole lime, juiced
to taste salt and pepper

Instructions

In a mixing bowl, combine the shrimp, sweet chili sauce, olive oil, garlic powder, paprika, salt, and pepper. Toss well to coat the shrimp evenly and let it marinate for about 15 minutes.
While the shrimp is marinating, heat a non-stick skillet over medium heat.
Once the skillet is hot, add the marinated shrimp and cook for about 2-3 minutes on each side until they are opaque and cooked through. Be careful not to overcrowd the skillet; cook in batches if necessary.
While the shrimp is cooking, warm the corn tortillas in another skillet or in the microwave for about 30 seconds until soft.
To assemble the tacos, place several shrimp on each tortilla, followed by slices of avocado, a generous handful of shredded red cabbage, and fresh cilantro.
Squeeze lime juice over the filled tacos for added zest.
Serve the tacos immediately while warm and enjoy!

Notes

Serve immediately for the best taste.

Keyword avocado, chili, easy, shrimp, tacos