½teaspoongarlic powder or 2 cloves garlic, finely minced
½teaspooncoarse kosher salt
¼ to ½teaspoonfresh lime zest
Pinch cayenne pepper or red pepper flakes, optional
1poundraw shrimp, peeled, deveined and tails removed
Cilantro Lime Avocado Sauce:
1mediumavocado, peeled and pit removed
¼cupolive oil
¼cupsour cream or plain Greek yogurt
¼cup water
2tablespoonsfresh lime juice
2clovesgarlic, finely minced or 1/2 teaspoon garlic powder
½cuploosely packed cilantro
Salt and pepper to taste
Spicy Garlic Lime Sauce:
½cupmayonnaise
½cupsour cream or plain Greek yogurt
2tablespoonssriracha or other hot sauce
1tablespoonfresh lime juice
2clovesgarlic, finely minced or 1/2 teaspoon garlic powder
Salt and pepper to taste
For Serving:
6-inch corn or flour tortillas
Cotija or queso fresco cheese
Fresh lime wedges
Avocado slices
Thinly sliced cabbage or romaine lettuce
Instructions
For the avocado sauce, blend together all the ingredients until smooth. Add additional water to thin the consistency, if desired. Refrigerate until ready to serve (sauce can be made several days in advance).
For the spicy garlic lime sauce, whisk together all the ingredients until smooth. Refrigerate until ready to serve (sauce can be made several days in advance).
For the shrimp, in a small bowl whisk together the olive oil, lime juice, chili powder, paprika, garlic, salt, cayenne or red pepper flakes, if using, and lime zest. Drizzle over the shrimp and toss until the shrimp are evenly coated.
Heat a 12-inch nonstick skillet over medium heat. Add the shrimp in an even layer (cook in separate batches, if needed, so the skillet isn't crowded) and cook for 2-3 minutes per side until pink and cooked through.
Serve the shrimp in tortillas with shredded cabbage or lettuce, a spoonful of each of the sauces, crumbled cotija or queso fresco cheese, and any other toppings you'd like.
Notes
Cooking the Shrimp: an air fryer makes easy work of cooking the shrimp for these tacos. Cook in a single layer at 400 degrees F for 5-6 minutes, shaking the air fryer basket halfway through. Shrimp Size: you can use any size of shrimp for this recipe. I've used 21-25 count shrimp as well as 31-40 count shrimp. Larger shrimp can be chopped into pieces instead of cooking the shrimp whole for easier taco-making and eating.