Spicy Shrimp Tacos with Avocado Crema
Spicy Shrimp Tacos with Avocado Crema
These Spicy Shrimp Tacos are marinated in delicious spices and sit on top of a homemade slaw with an avocado crema perfect for taco tuesday or any day of the week!
Ingredients
Shrimp Marinade
- 1lb shrimp, uncooked, peeled, deveined, tails removed
- 1 tsp dark chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp garlic minced, (or 1/2 tsp garlic powder)
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- Juice of 1 lime (about 2 tbsp)
- 3 tbsp avocado oil
Taco Elements
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 8–10 small flour or corn tortillas, lightly toasted
- Garnish:
- Fresh cilantro
- Lime wedges
Avocado Crema
- 1 medium avocado, seed removed and flesh scooped out
- 1/2 cup cilantro
- 1 jalapeño, seeds removed
- 3 cloves of garlic, peeled
- 2 limes, juiced (3 tbsp)
- 1/2 cup plain greek yogurt
- 3 tbsp avocado oil
- 3 tbsp water
- 1/2 tsp kosher salt
Instructions
- In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.
- While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
- Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
- You can either cook the shrimp in a cast iron skillet or grill them.
- Grill method: Skewer the shrimp on either soaked bamboo or metal skewers. Preheat the grill. Over medium direct heat, cook the shrimp for 5-7 minutes, flipping them midway through. You want the outside slightly charred and pink, with the inside white.
- Cast iron method: In a seasoned cast iron skillet over medium/high heat, give each shrimp a good shake (to get rid of some excess marinade) and add it to the pan. Cook the shrimp for 5-7 minutes flipping halfway through. You are looking for the same preparedness as above.
- Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimps, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!
