Rainbow Shrimp Tacos
These Rainbow Shrimp Tacos are loaded with plump juicy shrimp, delicious and colorful earthy-citrus taste from veggies. It is a time saver for those busy days!
“Eat the rainbow” is a fundamental healthy eating tip. And what I want to mean with this, it’s our bodies thrive on variety from fruits and veggies. Eating a diversity of colorful foods can be an easy way to get the complete range of nutrients your body needs.
Thinking on this, I challenged myself to see how many veggies and fruit I could jam in to a taco. It turned out in a rainbow tasty meal!
Tacos are quickly becoming one of my family’s favorite dinner options. And every time I make a recipe with shrimp, I ask myself why I don’t cook with it more often.
In addition to being healthy, shrimp cooks in a matter of minutes, making it ideal for fast weeknight dinners. The sautéed shrimp in bell peppers, red onion, garlic and fresh herbs give an unique wholesome taste to these tacos. Plus, this recipe cooks in 15 minutes, which is just enough time to pour yourself something fun to sip.
INGREDIENTS
If you want to stick with the rainbow theme, here is an idea but you can use any other veggies/fruit you want to combine to get a food of every color (on this recipe, I owe you orange and blue though)😉
- Red: red pepper
- Yellow: pineapple
- Green: iceberg lettuce, cilantro, green pepper, creamy avocado sauce, thyme, rosemary
- Purple: red onion
- White: garlic
The Best Tortillas For Shrimp Tacos
Corn tortillas are best for making shrimp tacos. Either yellow or white corn tortillas will do but we love the flavor and texture of yellow corn tortillas best. Also, corn tortillas are naturally gluten-free which is always appreciated by those with food sensitivities. The way we make them, it is turning corn tortilla to a taco shell by coating a pan with just enough olive oil to coat them. Heat a medium skillet over medium-high heat. Add tortillas in a single layer (a medium pan can accommodate up to 3 at a time) and toast 15-30 seconds on each side until golden and hot on each side. Fold the tortilla as a taco and let it cool down while you’re preparing more.
Our Go – To Creamy Avocado Sauce
We use a very healthy mayonnaise that contains avocado oil and other organic ingredients that we mix with a whole mashed avocado and a touch of fresh lemon juice, black pepper and salt. If you love spicy tacos, you can cut fine pieces of jalapenos and add to this mix. (More instructions below, in the recipe card).
Shrimp Seasoning
One plus this taco recipe has, it’s shrimps have been precooked for 5 minutes before sauteing with veggies. Then, we make a seasoning with dry oregano, black pepper, paprika and salt to jump this mixture over the shrimp. (More instructions below, in the recipe card).
FINAL TIPS
- Precooked shrimps not more than 5 minutes or they will end with a rubbery or chewy texture. I’ve also found out when I precook shrimps, it helps our place doesn’t end up smelling like that for days.
- It’s crucial to add lemon to the creamy avocado sauce. It will give a tangy taste and prevent the sauce from browning.
- When it comes to making tacos with corn tortillas, there are a few things to keep in mind. First of all, make sure the tortillas are fresh. They’ll taste better and hold their shape better that way. Secondly, don’t use too much oil when cooking the tortillas – just enough to lightly coat them.
- Finally, be sure to use a good quality salsa or guacamole – homemade is always best!
SERVING SUGGESTION
You can serve these tacos with any topping you prefer and sides you think go well with them. Here are some ideas:
- Crispy Yuca Sticks
- Orange-Quinoa Simple Salad
- Frijoles
- Cole Slaw
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends! 🌞
For more dinner ideas, you might like these:
Rainbow Brown Salad with Shrimps
Thank you for your support and follow us along here! That’s a sunshine in my heart! If you would like to see more, you also can find us on Instagram and follow us there as well! Did you make this recipe? I’d love to see your creations by tagging a picture here #thesunshinekitchen__. If you want to support our business, the best way to do it, it’s sharing our recipes, so more people will know about them. Your opinion is important to us! Leave us your feedback by rating and commenting at the bottom of this page!
Rainbow Shrimp Tacos
Ingredients
- 1 lb shrimp peeled and deveined
- 1 green pepper
- 1 red pepper
- 1 red onion
- 2 garlic cloves
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
Shrimp Seasoning
- 1 tbsp paprika
- 1 tsp dry oregano
- salt and black pepper to taste
Creamy Avocado Sauce
- ¼ cup mayonnaise
- 1 avocado
- 1 tbsp fresh lemon juice
- salt and pepper to taste
Instructions
- In a pot, fill water with a tbsp of salt. Bring to a boil over high heat. Add the shrimp to the boiling water. Gently stir. Cover, remove the saucepan from the heat, and allow the shrimp to cook for 5 minutes. Then, drain the water from shrimps.
- Toss shrimps in a bowl and season with paprika, dry oregano, black pepper and salt to taste.
- In a skillet, add 1 tbsp of olive oil and toss bell peppers, red onion, garlic and fresh herbs. Saute for 1-3 minutes. Then add the shrimps and adjust salt or black pepper if necessary.
- Meanwhile, prepare the creamy avocado sauce, mashing the avocado and adding the other ingredients: mayonnaise, lemon, black pepper and salt.
- Add tortillas in a single layer (medium pan can accommodate up to 3 at a time) and toast 15-30 seconds on each side until golden and hot on each side. Fold the tortilla as a taco and let it cool down while you're preparing more.
- Thinly slice cabbage, cut small cubes of pine apple and coarsely chop the cilantro. Add these to your serving platter along with lime wedges. Build tacos by arranging toppings and shrimp over each toasted tortilla(taco shell).
Notes
- Precooked shrimps not more than 5 minutes or they will end with a rubbery or chewy texture. I’ve also found out when I precook shrimps, it helps our place doesn’t end up smelling like that for days.
- It’s crucial to add lemon to the creamy avocado sauce. It will give a tangy taste and prevent the sauce from browning.
- When it comes to making tacos with corn tortillas, there are a few things to keep in mind. First of all, make sure the tortillas are fresh. They’ll taste better and hold their shape better that way. Secondly, don’t use too much oil when cooking the tortillas – just enough to lightly coat them.
- Finally, be sure to use a good quality salsa or guacamole – homemade is always best!