Spicy Shrimp Tacos with Avocado Crema
Ingredients
- 1 lb shrimp)
uncooked, peeled, deveined, tails removed (see note on shrimp prep
- 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]
- 1 medium avocado
seed removed and flesh scooped out
- 1/2 cup cilantro
- 1 jalapeño
seeds removed
- 3 cloves garlic
peeled
- 2 limes)
juiced (3 tbsp
- 1/2 cup plain greek yogurt
- 3 tbsp [avocado oil]
- 3 tbsp water
- 1/2 tsp kosher salt
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 8-10 small flour or corn tortillas
lightly toasted
- Fresh Cilantro
- Lime Wedges
Directions
- 1
In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
- 2
While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
- 3
Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
- 4
You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).
- 5
Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!
Spicy Shrimp Tacos with Avocado Crema
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About this Recipe
Craving vibrant, flavorful tacos that bring the restaurant experience home? These Spicy Shrimp Tacos with Avocado Crema deliver a burst of fresh, zesty flavor with perfectly cooked, tender shrimp, all ready to elevate your next taco night.
Why This Recipe Works
This recipe shines by balancing heat and creaminess. The secret lies in the spicy marinated shrimp, which soak up a rich blend of chili powder, smoked paprika, cumin, and red pepper flakes, ensuring every bite is bursting with flavor. This perfectly spiced shrimp is then complemented by a luscious, homemade avocado crema made with fresh avocado, cilantro, jalapeño, and tangy Greek yogurt, which provides a cooling counterpoint to the heat.
What to Expect
Prepare your palate for a symphony of textures and tastes. You'll experience tender, succulent shrimp with a delightful kick, cooled by the silky, rich avocado crema. Crisp shredded green and purple cabbage adds a refreshing crunch, while warm, lightly toasted tortillas provide the perfect vehicle for every delicious mouthful. This dish feels both indulgent and remarkably fresh, making it a satisfying and vibrant meal.
Customization & Variations
These tacos are wonderfully adaptable to your preferences. For a milder take, you can easily reduce the amount of red pepper flakes in the shrimp marinade or omit the jalapeño from the crema. If you're looking for a different protein, chicken or firm tofu could be used instead of shrimp. Feel free to experiment with your slaw by adding thinly sliced radishes or bell peppers for extra crunch and color.
Serving & Context
Perfect for a lively weeknight dinner or a casual weekend gathering, these spicy shrimp tacos are best enjoyed fresh. Serve them with extra lime wedges for squeezing and a sprinkle of fresh cilantro to brighten every plate.