These Lemon-Dijon Garlic Shrimp Tacos are a delightful way to enjoy a fresh and zesty meal in just 25 minutes. With a bright and tangy lemon-dijon marinade, succulent shrimp, and crunchy toppings, these tacos are sure to satisfy your cravings while keeping it quick and easy.
The combination of garlic and Dijon mustard adds a unique twist that elevates the flavor of the shrimp, making them incredibly appetizing. Serve these tacos with your favorite toppings for a fun, customizable meal that’s perfect for busy weeknights.
Ingredients
INGREDIENTS
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons Dijon mustard
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 8 small flour or corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lemon wedges, for serving
Instructions
- In a bowl, combine the Dijon mustard, lemon juice, minced garlic, and olive oil to create a marinade.
- Add the shrimp to the marinade, ensuring they are well coated. Let them marinate for about 5 minutes.
- While the shrimp marinate, heat a skillet over medium-high heat.
- Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque.
- Warm the tortillas in a dry skillet, about 30 seconds per side, or until soft and pliable.
- Assemble the tacos by placing a portion of shrimp onto each tortilla, then topping with shredded cabbage, avocado slices, and chopped cilantro.
- Serve immediately with lemon wedges on the side. Enjoy!
Notes
Tip: For added crunch, top with some diced radishes or a drizzle of your favorite hot sauce!
To enhance the flavor, let the shrimp marinate for a few minutes before cooking. If you want a little more heat, feel free to add some chili flakes or diced jalapeños to the tacos.
For a gluten-free option, use corn tortillas instead of flour. Leftover shrimp can be stored in the fridge for up to two days and are great on salads or in wraps!
