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As the sun shines brighter and the days stretch longer, the longing for light, fresh meals intensifies. Enter the crispy fresh summer taco—a delightful dish that embodies the essence of summer dining. These tacos are not only refreshing but also offer a healthy meal option, making them perfect for warm-weather gatherings, picnics, or simply a quick weeknight dinner. With a focus on vibrant ingredients like shrimp, fresh vegetables, and zesty flavors, these tacos promise to elevate your culinary experience while tantalizing your taste buds.

Crispy Fresh Summer Tacos

Embrace the essence of summer with Crispy Fresh Summer Tacos, a light and healthy meal perfect for sunny days and warm gatherings. Bursting with vibrant ingredients like succulent shrimp, crunchy vegetables, and creamy avocado, these tacos are a delightful fusion of flavors and textures. Ideal for picnics or quick dinners, this versatile dish showcases seasonal produce, ensuring every bite is nutritious and satisfying. Get ready to elevate your taco night and enjoy a refreshing taste of summer!
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Ingredients
  

8 small corn tortillas

1 lb shrimp, peeled and deveined

1 cup red cabbage, finely shredded

1 ripe avocado, diced

1 medium cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 lime, zested and juiced

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: crumbled feta cheese, sour cream, or a drizzle of spicy aioli

Instructions
 

Prepare the Shrimp: In a medium bowl, combine the shrimp, olive oil, chili powder, garlic powder, smoked paprika, lime juice, salt, and pepper. Toss to coat the shrimp evenly. Let it marinate for about 15-20 minutes.

    Cook the Shrimp: In a skillet over medium-high heat, add the marinated shrimp. Cook for about 2-3 minutes on each side until the shrimp are pink and cooked through. Remove from heat and set aside.

      Warm the Tortillas: In a dry skillet or directly over a gas flame, warm each corn tortilla for about 30 seconds on each side until they are pliable and slightly charred. Wrap warmed tortillas in a clean kitchen towel to keep warm.

        Prepare the Veggies: In a mixing bowl, combine shredded red cabbage, diced cucumber, halved cherry tomatoes, and chopped cilantro. Add lime zest, a pinch of salt, and a little more lime juice to taste. Toss gently to mix.

          Assemble the Tacos: For each taco, place a layer of the veggie mixture onto the warm tortilla. Top with a generous amount of the cooked shrimp and add diced avocado on top.

            Add Toppings: If desired, sprinkle with crumbled feta cheese, a dollop of sour cream, or a drizzle of spicy aioli for extra flavor.

              Serve: Arrange the tacos on a platter and serve immediately with lime wedges on the side for extra zest!

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings