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Spicy Shrimp and Bell Pepper Tacos with Cilantro-Lime Sauce Recipe

Name: Spicy Shrimp and Bell Pepper Tacos with Cilantro-Lime Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/4 tsp cayenne pepper; Salt to taste; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 medium red onion, thinly sliced; 8 small corn tortillas; 1/2 cup plain Greek yogurt; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice; 1 avocado, sliced; Black pepper to taste

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This recipe is for spicy shrimp tacos with colorful bell peppers and a zesty cilantro-lime sauce. You cook shrimp with spices and wrap them in tortillas with veggies. Then you top them with a sauce made from cilantro, lime, and yogurt.

Ingredients

1 lb shrimp, peeled and deveined

1 tbsp olive oil

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp cayenne pepper

Salt to taste

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 medium red onion, thinly sliced

8 small corn tortillas

1/2 cup plain Greek yogurt

1/4 cup fresh cilantro, chopped

2 tbsp lime juice

1 avocado, sliced

Black pepper to taste

Method

In a bowl, mix the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt.

Heat a skillet over medium-high heat and cook the shrimp until they are pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.

In the same skillet, add the sliced bell peppers and onion with a pinch of salt. Cook until they are tender-crisp, about 4-5 minutes.

While the vegetables are cooking, prepare the cilantro-lime sauce by combining Greek yogurt, chopped cilantro, lime juice, and black pepper in a small bowl. Stir until well mixed.

Warm the corn tortillas in a dry skillet or microwave until they are soft and pliable.

To assemble the tacos, place some of the cooked shrimp on each tortilla, followed by the sautéed bell peppers and onions.

Top each taco with sliced avocado and a generous drizzle of the cilantro-lime sauce.

Serve immediately with extra lime wedges on the side for squeezing over the tacos.

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