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- 1 pound shrimp, peeled and deveined - 4 garlic cloves, minced - 1-2 red chilies, finely chopped - 1 tablespoon olive oil To start, you need shrimp. Fresh shrimp is best, but frozen will work too. Make sure to peel and devein them for a clean bite. Next, garlic adds a strong flavor. Mince four cloves to release their goodness. For heat, chop one to two red chilies. Adjust the amount based on your spice love. Finally, add a tablespoon of olive oil. This will help cook the shrimp and keep them juicy. - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and pepper to taste Spices bring life to your dish. Use one teaspoon of smoked paprika for a rich, smoky taste. Ground cumin adds a warm flavor that pairs well with shrimp. Don’t forget to add salt and pepper. These basic seasonings enhance all the other flavors. - 8 small corn tortillas - 1 cup red cabbage, finely shredded - ½ cup fresh cilantro, chopped - 1 lime, cut into wedges - Avocado slices for topping For tacos, get small corn tortillas. They hold the shrimp well and add a nice flavor. Shred one cup of red cabbage for crunch and color. Add half a cup of chopped cilantro for freshness. Lime wedges give the dish a zesty kick when squeezed on top. Lastly, avocado slices add creaminess, making every bite delightful. With these ingredients, you set the stage for a tasty meal that’s quick and easy to make. To start, I combine the shrimp with garlic, chilies, olive oil, smoked paprika, cumin, salt, and pepper in a medium bowl. I make sure the shrimp is well-coated in this mix. This marinade adds great flavor. I let it sit for 15 minutes. This time lets the shrimp soak up all the spices. Next, I heat a non-stick skillet over medium-high heat. Once hot, I add the marinated shrimp in a single layer. I cook the shrimp for about 2-3 minutes on each side. You will see the shrimp turn pink as they cook. They are done when they look opaque. Once cooked, I remove them from the heat. While I cook the shrimp, I warm the corn tortillas in another dry pan. I heat them for about 30 seconds on each side. This makes them soft and easy to fold. Warming the tortillas helps them hold all the tasty fillings without tearing. Now, it’s time to build the tacos! I start by placing a generous amount of shredded red cabbage on each tortilla. Then, I add the garlic chili shrimp on top of the cabbage. To finish, I sprinkle chopped cilantro and add avocado slices. A squeeze of fresh lime juice brightens the flavors. - Do not overcook shrimp. They cook fast. Aim for 2-3 minutes per side. - Use medium-high heat for the skillet. This gives a nice sear and flavor. - Serve with a side of black beans or rice. These add nutrition and taste. - A fresh avocado dip or lime crema pairs well. It cools the heat from the chilies. - Present tacos on a bright plate. Use colorful ingredients for visual appeal. - Garnish with extra cilantro and lime wedges. This adds freshness and a pop of color. {{image_2}} You can swap shrimp for other tasty proteins. Try using scallops or fish like tilapia. Both options cook quickly and add great flavor. If you want meat, chicken works well too. Just make sure to adjust cooking times. For a vegetarian twist, use firm tofu or grilled portobello mushrooms. They soak up flavors nicely. Want more heat? Add extra chilies or try using jalapeños. They give a nice kick. If you prefer less heat, remove the seeds from the chilies. You can also play with spices. Try adding cayenne pepper for a different flavor. Or, use smoked paprika for a rich taste that isn’t too hot. Toppings can change your taco game! Try adding corn salsa for a sweet crunch. You can also use mango or pineapple for a fruity twist. Seasonal ingredients like radishes or pickled onions add freshness. If you love cheese, crumbled queso fresco will enhance the flavor. Don't forget a drizzle of hot sauce for an extra zing! To keep your Garlic Chili Shrimp Tacos fresh, store leftovers right away. Place the shrimp and toppings in separate containers. Use airtight containers to prevent air exposure. If freezing, use freezer-safe bags or containers. Squeeze out as much air as possible before sealing. This helps the shrimp maintain their flavor and texture. When reheating, keep the shrimp's texture in mind. Use a skillet over low heat for the best results. Avoid microwaving, as it can make shrimp rubbery. Heat the shrimp just until warm. Warm the tortillas in a dry pan for about 30 seconds on each side. This keeps them soft and pliable. In the fridge, these tacos last for about 2-3 days. Always check for signs of spoilage. Look for a sour smell or off-color shrimp. If anything seems off, it’s best to throw it away. Enjoy your leftovers safely! When picking shrimp, look for these key signs: - Freshness: The shrimp should smell like the ocean, not fishy. - Appearance: Choose shrimp that are firm and shiny. - Color: Fresh shrimp often have a translucent look. - Size: Larger shrimp give a nice bite in tacos. Always buy shrimp from a trusted source. Know if it is wild-caught or farmed. Wild shrimp often have better taste. Yes, you can prep some parts ahead! - Marinate the shrimp: You can marinate them up to 2 hours in advance. - Shred the cabbage: Prepare the cabbage a day before and store it in the fridge. - Warm the tortillas: Warm just before serving for best taste. Keep the avocado and lime handy to add just before you serve. This keeps everything fresh. If you need alternatives to corn tortillas, try these: - Flour tortillas: Soft and easy to find. - Lettuce wraps: Great for a low-carb option. - Whole wheat tortillas: Add a bit more fiber. Each option gives a different taste and texture, so choose what you like best! You now have a simple guide for making Garlic Chili Shrimp Tacos. We covered the key ingredients, cooking steps, and tips for great flavor. Remember to enjoy the process and customize your tacos to your taste. Experiment with different proteins and toppings for fun variations. Storing leftovers correctly helps you enjoy them later. Now, you’re set to impress at your next meal. Happy cooking!

Garlic Chili Shrimp Tacos

Experience the bold flavors of Garlic Chili Shrimp Tacos that are sure to excite your taste buds! This quick and easy recipe combines juicy shrimp with garlic, red chilies, and smoky spices, all wrapped in warm corn tortillas. Perfect for a weeknight dinner or a fun gathering, these tacos are fresh and delicious. Click through to discover how to make this tasty dish and impress your friends and family!
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Ingredients
  

1 pound shrimp, peeled and deveined

4 garlic cloves, minced

1-2 red chilies, finely chopped (adjust for heat preference)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, finely shredded

½ cup fresh cilantro, chopped

1 lime, cut into wedges

Avocado slices for topping

Instructions
 

In a medium bowl, combine shrimp, minced garlic, chopped chilies, olive oil, smoked paprika, cumin, salt, and pepper. Toss to coat the shrimp evenly in the marinade and let it sit for 15 minutes.

    Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side until the shrimp turn pink and are cooked through. Remove from heat.

      While the shrimp is cooking, warm the corn tortillas in a separate dry pan for about 30 seconds on each side, or until pliable and warm.

        Assemble the tacos by placing a generous amount of shredded red cabbage on each tortilla, then topping it with the garlic chili shrimp.

          Finish each taco with a sprinkle of chopped cilantro, a slice of avocado, and a squeeze of fresh lime juice.

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

              - Presentation Tips: Serve the tacos on a vibrant platter with lime wedges on the side. Optionally, you can garnish with extra cilantro on top for a fresh pop of color.