Shrimp Tacos Avocado Crema (Printable Version)
Hot shrimp, creamy avocado topping, and crunchy slaw piled in toasty tortillas bring punchy flavors in every bite.
# What You'll Need:
→ Shrimp Marinade
01 -
3 tablespoons avocado oil
02 -
Juice of 1 lime (about 2 teaspoons)
03 -
1/2 teaspoon kosher salt
04 -
1/2 teaspoon red pepper flakes
05 -
1 teaspoon garlic, minced
06 -
1/2 teaspoon dried oregano
07 -
1/2 teaspoon ground cumin
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dark chili powder
10 -
1 pound raw shrimp, peeled, deveined, tails off
→ Avocado Crema
11 -
1/2 teaspoon kosher salt
12 -
3 tablespoons water
13 -
3 tablespoons avocado oil
14 -
1/2 cup plain Greek yogurt
15 -
Juice of 2 limes (about 3 tablespoons)
16 -
3 cloves garlic, peeled
17 -
1 jalapeño, seeds out
18 -
1/2 cup fresh cilantro leaves
19 -
1 medium avocado, pit gone and inside scooped out
→ Taco Assembly and Garnishes
20 -
Lime wedges for squeezing
21 -
Fresh cilantro to finish
22 -
8-10 small flour or corn tortillas, give 'em a quick toast
23 -
1 cup shredded purple cabbage
24 -
1 cup shredded green cabbage
# Step-by-Step Guide:
01 -
Drop the shrimp in a bowl last, then pour in the oil, lime juice, salt, red pepper, garlic, oregano, cumin, paprika, and chili powder. Toss it up until everything's mixed. Wrap and stick in the fridge—just for a half hour tops.
02 -
Everything—avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, water, and salt—hits the food processor. Blend until it turns super creamy. If it’s too thick, add more water bit by bit. Park it on the side for now.
03 -
Slice up both cabbages with a knife or mandoline. Drop in a bowl, spoon over some avocado crema, and stir until the cabbage gets coated. Keep the extras to drizzle on top later.
04 -
Crank up a cast-iron skillet or grill. Toss in the shrimp, don’t crowd them. Cook on one side, flip, let the other side get some heat—about two to three minutes each—until shrimp go opaque with some char around the edges.
05 -
Heat up tortillas in a skillet or over open flame. Pile on the slaw, lay down shrimp, then add a big drizzle of crema. Sprinkle with fresh cilantro and hand out lime wedges for squeezing.
# Additional Notes:
01 -
Don't let shrimp sit in citrus marinade over 30 minutes—they’ll go mushy.
02 -
Shrimp’s ready when it turns white and curls into a C shape.
03 -
Put the avocado crema in a piping or zip bag with the tip snipped for easy squeezing.