Shrimp Tacos Avocado Crema (Printable Version)
Warm tortillas wrap around spicy shrimp, silky avocado crema, and crispy slaw. Every bite pops with flavor.
# What You'll Need:
→ Shrimp Mix
01 -
3 tablespoons avocado oil
02 -
Juice from 1 lime (should get around 2 teaspoons)
03 -
1/2 teaspoon kosher salt
04 -
1/2 teaspoon red pepper flakes
05 -
1 teaspoon garlic, chopped up small
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 uncooked shrimp, peeled, no tails, cleaned
→ Creamy Avocado Sauce
11 -
1/2 teaspoon kosher salt
12 -
3 tablespoons water
13 -
3 tablespoons avocado oil
14 -
1/2 cup plain Greek yogurt
15 -
Juice from 2 limes (you'll get about 3 tablespoons)
16 -
3 garlic cloves, peeled
17 -
1 jalapeño, no seeds
18 -
1/2 cup fresh cilantro leaves
19 -
1 medium avocado, pit gone and scooped
→ Taco Fixings and Toppings
20 -
Lime wedges, handy for squeezing
21 -
Fresh cilantro to sprinkle on top
22 -
8-10 small flour or corn tortillas, warmed up
23 -
1 cup shredded purple cabbage
24 -
1 cup shredded green cabbage
# Step-by-Step Guide:
01 -
Heat your tortillas in a dry pan or right on the flame. Scoop in some cabbage slaw and shrimp. Spoon over that creamy avocado sauce, throw some cilantro on top, and hand out those lime wedges.
02 -
Crank your skillet or grill to medium-high. Lay shrimp out so they're not on top of each other. Let 'em sizzle for 2-3 minutes a side, flip once, pull 'em off once they're pink and a bit browned here and there.
03 -
Slice up your green and purple cabbage with your knife or a slicer. Toss it into a bowl, mix in some avocado sauce until coated, and leave the rest to drizzle later.
04 -
Chuck avocado, cilantro, jalapeño, garlic, lime juice, yogurt, avocado oil, water, and salt into your food processor. Blend until super smooth. If it’s too thick, go ahead and thin it with another splash of water. Set aside.
05 -
Stir together avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red chili flakes, and salt in a bowl. Toss in the shrimp and give them a good coat. Chill in the fridge, covered, no more than half an hour.
# Additional Notes:
01 -
Keep shrimp in the marinade for under 30 minutes or they'll get mushy from the lime.
02 -
Shrimp are ready when they're solid white and curled into a C-shape.
03 -
Want to make the sauce easy to squeeze? Scoop it into a zip bag, cut off a tip, and squeeze away.