Jeanette's Spicy Shrimp Tacos with Creamy Avocado Lime Sauce

by Rachael Ray Show Staff 11:21 AM, August 9, 2016

Rachael Ray Show

Aired August 9, 2016

Serves 4

Scroll down to see how this recipe was made on Facebook Live!


For the Avocado Lime Sauce:
1 ripe avocado, roughly diced
Juice of 2 limes
1/4 cup cilantro, picked
1/2 cup sour cream
1/2 cup Greek yogurt
Salt and pepper, to taste

For the Spicy Shrimp Tacos:
2 tablespoons extra-virgin olive oil or coconut oil
1 1/2 pounds 16- to 20-count shrimp, cleaned and tails removed
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
1/2 cup pale lager, such as Corona
Zest and juice of 1 lime

8 corn or flour tortillas, charred
1 cup shredded red cabbage, for garnish
1 bunch radishes, sliced


In the bowl of a food processor, add avocado, lime juice, cilantro, sour cream, yogurt, salt and pepper. Process until smooth and transfer to a squeeze bottle; reserve.

Heat oil in a large skillet over medium-high heat and add shrimp. Season with chili powder, cumin, cayenne pepper, salt and pepper, and sauté until the shrimp turn pink, about 5-6 minutes. Once the shrimp are cooked, deglaze the skillet with beer and reduce liquid by half. Add in lime zest and juice, and remove from heat.

To serve, spoon shrimp into tortillas. Top with a squeeze of creamy avocado lime sauce and garnish with cabbage and radishes.