Description

Spicy Shrimp Tacos with Avocado Crema are a vibrant and flavorful meal featuring marinated shrimp cooked to perfection, topped with a creamy avocado cilantro sauce and fresh cabbage slaw. Perfectly charred shrimp combined with a zesty and creamy avocado crema, served on warm tortillas, makes this dish a delightful and refreshing taco experience ideal for a quick dinner or casual gatherings.

Ingredients

Shrimp Marinade

1 lb 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 tsp)
3 tbsp avocado oil

Avocado Crema

1 medium avocado (seed removed and flesh scooped out)
1/2 cup cilantro
1 jalapeño (seeds removed)
3 cloves garlic (peeled)
2 limes (juiced, about 3 tbsp)
1/2 cup plain Greek yogurt
3 tbsp avocado oil
3 tbsp water (plus extra if needed)
1/2 tsp kosher salt

Cabbage Slaw

1 cup shredded green cabbage
1 cup shredded purple cabbage
Few spoons of avocado crema (from above)

Taco Assembly

8-10 small flour or corn tortillas (lightly toasted)
Fresh cilantro (for garnish)
Lime wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shrimp Marinade: In a small bowl, whisk together 3 tablespoons of avocado oil, lime juice, dark chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper flakes, and kosher salt. Add the peeled and deveined shrimp to the marinade and stir well to coat all pieces evenly. Place the shrimp in the refrigerator and allow them to marinate for up to 30 minutes.
Make the Avocado Crema: While the shrimp marinates, combine the avocado, cilantro, jalapeño (seeds removed), garlic cloves, lime juice, plain Greek yogurt, avocado oil, water, and kosher salt in a food processor. Pulse until the mixture is smooth and creamy. If the consistency is too thick, add an additional tablespoon of water and pulse again. Set the crema aside.
Prepare the Cabbage Slaw: Using a mandoline or a sharp knife, finely shred the green and purple cabbage. Transfer the shredded cabbage to a small bowl, then add a few spoonfuls of the avocado crema and toss gently until the cabbage is evenly coated with the dressing. Reserve the remaining avocado crema for drizzling on the tacos later.
Cook the Shrimp: Heat a cast iron skillet or grill over medium-high heat. Arrange the marinated shrimp flat in the skillet, ensuring they lay in a single layer without overlapping for even cooking. Cook the shrimp for about 4-6 minutes total, flipping halfway through to develop a nice char and color on both sides. If grilling, skewer the shrimp to prevent them from falling through the grill grates.
Assemble the Tacos: Warm the tortillas lightly and place them on serving plates. Layer each tortilla with a few spoonfuls of the cabbage slaw, then add several cooked shrimp. Drizzle the remaining avocado crema generously over the top. Garnish with fresh cilantro leaves and serve with lime wedges on the side for extra zest.

Notes

For best results, do not over-marinate the shrimp as the acidity from lime juice can start to cook them.
Skewering shrimp when grilling prevents them from falling through the grates and makes turning easier.
If you prefer less heat, reduce or omit the jalapeño and red pepper flakes.
Lightly toasting the tortillas enhances flavor and prevents them from tearing when assembling tacos.
Extra water can be added to the avocado crema to adjust the consistency according to your preference.