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If you're after something bold and fresh for taco night, these fiery shrimp tacos with creamy avocado sauce deliver every single craving and then some. Juicy, spice-packed shrimp get kissed with heat, creamy avocado goodness cools things down, and a crisp slaw provides crunch. My friends and family always ask for this one – it's our top pick for a quick meal that's loaded with flavor.
I still remember summer outside, these disappeared so fast I barely snagged one for myself. The creamy, spicy combo keeps everyone grabbing another taco until the tray's empty.
Vibrant Ingredients
- Small tortillas: Flour or corn, either works. Toast slightly so they hold up to fillings.
- Fresh cilantro and lime wedges: Squeeze of lime and a little cilantro bring out all the best flavors.
- Cabbage: Go for both purple and green shredded finely—they add great crunch and color.
- Plain Greek yogurt: Whole milk yogurt makes the sauce rich and just tart enough.
- Jalapeño: Remove the seeds and you've got gentle spice. Shiny and firm peppers are best.
- Cilantro: Choose leaves that look full and bright green for best taste.
- Avocado: The creamier, the better—go for soft (not squishy) avocados.
- Avocado oil: Light and subtle, helps blend flavors in the sauce and shrimp marinade.
- Fresh lime juice: Grab fresh limes, squeeze them in for a citrusy pop.
- Kosher salt: Use flaky salt to really boost every flavor note.
- Red pepper flakes: Dial up or down for your perfect spice level.
- Garlic: Freshly chopped is best, but a little powder will do if you're out.
- Dried oregano: Add herbal brightness—crush between your fingers to amp up the aroma.
- Ground cumin: Freshly ground is warm and a bit citrusy.
- Smoked paprika: Rich, deep flavor—Spanish kind smells especially good.
- Dark chili powder: Pick quality for earthy warmth and a touch of heat.
- Shrimp: Buy the raw ones, cleaned and peeled. Sniff 'em—they should smell like the sea, not fishy.
Simple Step-by-Step Directions
- Put the Tacos Together:
- Warm your tortillas in a hot pan or on a grill, just till they are soft and a little toasty. Lay down the slaw, place your shrimp on top, drizzle with avocado sauce, and finish with cilantro and lime. Dive in while they’re hot.
- Finish the Shrimp:
- Get your skillet or grill scorching hot. Lay out the shrimp in a single row so they brown well. Let them sizzle about three minutes on each side, just until firm, pink, and curled into a “c.” Pull them off right away for perfect juiciness.
- Mix the Slaw:
- Slice both cabbages into skinny strips with a sharp knife or mandoline. Pop them in a bowl and toss with a spoon or two of avocado sauce until everything looks glossy but not soggy.
- Whip Up the Avocado Sauce:
- Chuck avocado, yogurt, oil, lime, jalapeño, cilantro, garlic, water, and a little salt into your food processor. Buzz it till totally smooth. Thin with more water if it isn’t spreadable yet.
- Marinate the Shrimp:
- In a small bowl, stir together the oil, lime, chili powder, smoked paprika, cumin, oregano, garlic, chili flakes, and salt. Toss in your shrimp, coat them evenly, cover, and chill for 30 minutes tops—any longer will make them rubbery.
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Shrimp are my secret for last-minute dinners. Watching them turn pink in a skillet is oddly fun. Now my kids call out when they curl up because “c means cooked”—makes us all laugh every time.
My cousin and I even threw this together over a campfire once. We used sour cream instead of yogurt and it turned out just as tasty.
Clever Storage Tips
Best to eat these right away, but leftovers do keep. Stash extra shrimp in a covered dish in the fridge—good for about two days. Put leftover avocado sauce in a jar, pressed tight with plastic so it doesn’t go brown. Slaw is crispiest day one but will hold up a few hours cold. Store tortillas apart from fillings and build fresh tacos as needed.
Ingredient Swaps
No yogurt around? Sour cream or mayo makes great avocado sauce too. Like it hotter? A serrano pepper will do the trick. Need to skip dairy? Try coconut yogurt or blitzed silken tofu. Out of cabbage? Shredded lettuce gets you there.
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Ways to Serve
Make it a feast: plate with cilantro-lime rice or black beans. Add grilled corn and zippy pico de gallo on the side. A bold margarita always works. Pile on pickled onions or radishes for extra punch.
How Shrimp Tacos Got Started
Born in the beach towns of Mexico, especially Baja, these tacos feature fresh shrimp and crisp cabbage. Creamy sauces balance out the local salsas. Cali taco joints inspired the avocado twist you’ll love here.
FAQs About the Recipe
- → How spicy are the shrimp?
Chili powder, smoked paprika, jalapeño, and some red pepper flakes give the shrimp their heat. You can always use less if you don't like it too hot, or go all out and add extra if you're feeling bold.
- → What's the best way to cook the shrimp?
A super hot cast iron pan will give shrimp tasty char marks and lock in those juices. If grilling is more your style, skewer them so they don't slip through and enjoy that smoky flavor.
- → How do I know when shrimp are fully cooked?
When shrimp curl up into a loose 'C' and go from clear to solid white or pink, they're good to go. Don't let them sit too long or they'll get rubbery.
- → Can I prepare the avocado crema ahead of time?
Go ahead and make the avocado crema the day before if you need to. Just press some plastic wrap onto the surface and keep it chilled so it stays green. Give it a good stir when you're ready to serve.
- → What type of tortillas work best?
Grab any little flour or corn tortillas you like. Toast them up a bit so they're warm and soft—it makes them taste even better and helps them hold the fillings.