Description
Delicious and vibrant Spicy Shrimp Tacos with creamy avocado crema, cabbage slaw, and a zesty marinade. Perfectly cooked shrimp, tossed in bold spices and lime, wrapped in toasted tortillas for a fresh and flavorful meal.
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, 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
Other Ingredients
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 8-10 small flour or corn tortillas (lightly toasted)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Marinate the Shrimp: In a small bowl, whisk together 3 tbsp avocado oil, lime juice, dark chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper flakes, and kosher salt. Add the prepared shrimp and stir to coat them evenly. Place the bowl in the refrigerator and marinate the shrimp for up to 30 minutes.
- Prepare the Avocado Crema: While the shrimp marinate, combine the avocado, cilantro, jalapeño, garlic cloves, lime juice, plain Greek yogurt, avocado oil, water, and kosher salt in a food processor. Pulse until smooth, adding an additional tablespoon of water if the mixture is too thick. Set the crema aside.
- Make the Cabbage Slaw: Using a mandoline or knife, shred both green and purple cabbage. Place the shredded cabbage into a small bowl and toss with a few spoonfuls of the avocado crema to lightly coat the slaw. Reserve the remaining crema for drizzling over the tacos later.
- Cook the Shrimp: Heat a cast iron skillet or grill to medium-high heat. Lay the shrimp flat in the skillet or on skewers if grilling, making sure they are not overlapping for even cooking. Cook the shrimp for 4-6 minutes total, flipping halfway through to develop a nice char and even color on both sides. Shrimp are done when they turn opaque and curl slightly.
- Assemble the Tacos: Place a lightly toasted tortilla on a plate. Add a few spoonfuls of cabbage slaw, then top with several cooked shrimp. Drizzle with the reserved avocado crema and garnish with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- For best results, remove shrimp tails before cooking to make eating easier.
- If grilling shrimp, threading them on skewers prevents them from falling through the grill grates.
- The avocado crema can be thinned with additional water if you prefer a drizzle consistency.
- Toasting tortillas enhances flavor and texture but can be skipped if preferred soft.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
