Shrimp Tacos

In collaboration
with POM
with POM
- Preparation 25 min
- Cooking 5 min
- Servings 4 to 6
- Freezing I do not suggest
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Ingredients for the shrimps
- 680 g raw shrimp, peeled and tails removed
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Olive oil
Ingredients for the sauce
- 1/2 cup plain Greek yogurt
- 2 garlic cloves, finely chopped
- Juice of 1 lime
- 2 teaspoons honey
- 4 dashes of tabasco (optional)
- Salt and pepper from the mill
Ingredients for the toppings
- Original 7” Tortillas by POMMD
- 1/2 red onion, thinly sliced
- Fresh coriander
- 200 g crumbled feta cheese
- 1 ripe avocado, diced
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Preparation
- Place the shrimps in a large bowl, add the remaining spices and mix.
- In a non-stick skillet over high heat, pour a good drizzle of olive oil, add the shrimp and cook for 3 to 4 minutes or until they are pink and cooked. Set aside.
- In a bowl, put the ingredients for the sauce, season with salt and pepper and mix.
- In the bottom of the tortillas, spread about 1 tablespoon of the sauce. Add shrimp, avocado, feta cheese, a few slices of red onions and a few cilantro leaves!