Description
Delicious Peruvian Aji Amarillo-Infused Shrimp Tacos that are easy to make and packed with flavor.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons aji amarillo paste
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a medium bowl, combine the shrimp, olive oil, aji amarillo paste, garlic powder, cumin, paprika, salt, and pepper. Toss until the shrimp are evenly coated. Marinate for 15-30 minutes in the refrigerator.
- Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- To assemble the tacos, place a few shrimp on each tortilla, top with shredded cabbage, avocado slices, and fresh cilantro. Serve with lime wedges on the side.
Notes
- For added flavor, consider adding a drizzle of sour cream or a spicy mayo on top.
- You can also substitute the shrimp with grilled chicken or tofu for a different protein option.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: varies
- Protein: 25g
- Cholesterol: varies
Keywords: Peruvian Aji Amarillo-Infused Shrimp Tacos