Shrimp Tacos with Avocado Salsa

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
liquid	34%	0%
fat	3%	1%
aromatics	1%	8%
acid	2%	0%
salt	1%	0%
vegetables and beans	56%	17%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	1 small shallot, (roughly chopped)
15 g	1 jalapeño pepper, (seeded and roughly chopped (see note))
6 g	2 cloves garlic, (roughly chopped)
	1 tomato, (seeded and diced)
200 g	1 avocado, (pitted and diced)
4 g	3/4 teaspoon salt
15 g	1 tablespoon fresh lime juice, (from 1 lime)
25 g	1/4 cup fresh cilantro, (coarsely chopped)
20 g	1 1/2 tablespoons olive oil
4 g	1 1/2 teaspoons chili powder
3 g	1/2 teaspoon salt
	Scant 1/8 teaspoon cayenne pepper
680 g	1 1/2 lb large (31 to 35/lb) or extra-large (26 to 30/lb) shrimp, (peeled, de-veined, and tail removed, thawed if frozen (see note))
	8 to 10 (6-in) corn or flour tortillas
180 g	2 cups chopped red cabbage, (for serving)
	2 limes, (cut into wedges, for serving)
230 g	1 cup sour cream, (for serving)

Method: 6 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“We had the shrimp portion last night and it was super quick and really good. The shrimp were mild enough for our children to eat as well. This was a last minute dinner idea, so we did not have the ingredients on hand to make the salsa. Rather, I took the cabba” — a cook, 5★

“Wow. stumbled on this recipe when the SO wanted shrimp tacos last minute. I googled shrimp taco recipe and this was one of the first that came up so I quickly just printed it. Went to the store got the ingredients and cooked. First I have to say, I am by no me” — a cook, 5★