1/2 green chile, seeds removed and minced ​

1 Tbs cilantro, chopped

1/4 tsp paprika

1/4 tsp red chile powder

1/4 tsp cumin

1/4 tsp salt ​

Sautéed Vegetables:

1 – 2 Tbs olive oil

1 1/2 tsp cumin seeds

1 red onion, cut into slivers

1 red bell pepper, cut into slivers

1 small zucchini, cut into long matchsticks

1 jalapeño, seeds removed and cut into slivers

1 clove garlic, minced

1/2 tsp salt

1/4 tsp black pepper ​

2 Tbs cilantro, chopped 

7. Transfer the sautéed vegetables and shrimp to individual serving platters. Place the cabbage, Tomato Salsa, Avocado Sauce and lime wedges in separate bowls. Toast the chapatis and set on a plate. Let everyone assemble Spicy Shrimp Tacos to their own specifications. 
6. Add the remaining oil to the skillet. Add the shrimp and fry for 4 to 5 minutes, stirring often, until the shrimp are cooked.  
3. Make the Avocado Sauce by mashing the avocado in a large bowl until smooth. Stir in the sour cream and lime juice. Add the remaining ingredients and stir until well blended. Set aside. 
4. Prepare the Sautéed Vegetables by heating a large nonstick skillet on medium heat. Add the oil then add the cumin seeds. Let them fry until their aroma rises, about 30 seconds, then add the vegetables. 
5. Sautée the vegetables, stirring often, for 10 minutes. Add the garlic, salt and pepper. Fry for a minute or two until the garlic is cooked and the vegetables are al dente. Mix in the chopped cilantro. Remove and set aside. 

2. Combine all of the Tomato Salsa ingredients into a small bowl. Refrigerate.


1. Combine all of the Shrimp Marinade ingredients in a large bowl. Mix well to blend. Add all of the shrimp and mix until well blended. Set aside in the refrigerator for 30 minutes to allow the shrimp to marinate.

spicy shrimp tacos  [Indian fusion seafood RECIPE]

What is more fun to make or eat than tacos? The answer is easy, my Spicy Shrimp Tacos which blend the variety and fun of TexMex tacos with the flavors of India. This recipe is very flexible so I can prepare most of it in advance.

I base the marinade on a blackened spice mix I created a few years ago and jazzed it up with some ground cumin and coriander. The shrimp marinate in the spice mix for a short amount of time so you can prepare the Tomato Salsa and Avocado Cream while you wait. Everything except the shrimp can be made in advance. Just throw the shrimp on the grill or skillet for a few minutes and heat the chapatis just  before you want to serve the tacos. ​ Set all of the components on the table so everyone can have the fun of making their own tacos just the way they like them.


1 1/2 lb medium shrimp, shelled and deveined
1 Tbs olive oil
12 chapatis
2 cups shredded green cabbage
2 limes, quartered for garnish
Shrimp Marinade:
1 tbs olive oil
1 tsp ground coriander
1 1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp cumin
3/4 tsp garlic powder
1/4 - 1/2 tsp red chile powder
1/2 tsp salt
1/4 tsp black pepper
Tomato Salsa:
​4 Roma tomatoes, seeds removed and diced
1/4 cup red onion, diced
1 green chile, diced
1 large clove garlic, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper
1 tsp olive oil
1/2 lime, juiced
1 Tbs cilantro, chopped

Avocado Sauce: 

1 large avocado 

1/4 cup sour cream or yogurt 

1 – 1 1/2 tbs lime juice 

1 Tbs red onion, minced 

1 garlic clove, minced