Description
Fiery Mexican-inspired spicy shrimp tacos dance with zesty flavors and creamy avocado crema. Bold ingredients and quick preparation promise a delicious meal that brings Mexican street food straight to your kitchen.
Ingredients
Scale
Protein:
- 1 lb (454 g) shrimp (uncooked, peeled, deveined, tails removed)
Spices and Seasonings:
- 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 tablespoons)
- 3 tablespoons avocado oil
Avocado Crema Ingredients:
- 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 tablespoons)
- 1/2 cup plain greek yogurt
- 3 tablespoons avocado oil
- 3 tablespoons water
- 1/2 tsp kosher salt
Taco Assembly:
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 8–10 small flour or corn tortillas (lightly toasted)
- Fresh Cilantro
- Lime Wedges
Instructions
- Prepare the zesty marinade by whisking together avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and salt in a small bowl.
- Coat the shrimp thoroughly in the marinade, ensuring even coverage. Refrigerate for 15-30 minutes, taking care not to over-marinate.
- Create the creamy avocado sauce by blending avocado, cilantro, deseeded jalapeño, garlic, lime juice, Greek yogurt, avocado oil, water, and salt in a food processor until silky smooth. Adjust consistency by adding water if needed.
- Shred cabbage or use pre-mixed coleslaw. Lightly dress with a small amount of avocado sauce for enhanced flavor, reserving most for final garnish.
- Heat skillet to medium-high temperature, adding a thin layer of oil. Arrange shrimp in a single layer, avoiding overcrowding.
- Sear shrimp for 2-3 minutes per side until they turn pink and slightly curl. Remove from heat immediately to prevent overcooking.
- Warm tortillas over gas flame or in a dry skillet until slightly charred and pliable.
- Assemble tacos by layering cabbage slaw, cooked shrimp, and generously drizzling avocado sauce.
- Finish with fresh cilantro garnish and a bright squeeze of lime juice for extra zest.
Notes
- Let the shrimp soak in the marinade for no more than 30 minutes to keep them tender and prevent a mushy texture.
- Adjust the avocado crema’s thickness by adding water gradually, ensuring a smooth, drizzle-worthy sauce.
- Use pre-shredded coleslaw mix to save time without compromising flavor or texture.
- Cook shrimp in a single layer with enough space between them to achieve a perfect sear and avoid steaming.
- Swap corn tortillas for lettuce wraps to make the dish low-carb, or use gluten-free tortillas for a gluten-sensitive diet.
- Prep Time: 40 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 170 mg