Shrimp Tacos with Avocado Crema
Shrimp tacos with avocado crema are perfect for a quick weeknight dinner or a casual gathering of friends.
Servings: 4
Calories: 250kcal
Equipment
- Food processor or strong blender
- rubber spatula
- measuring cups and spoons
- Large frying pan or grill
- Tongs
- Large plate
Ingredients
For the Avocado Crema
- 2 large ripe avocados
- ¼ cup cilantro
- ½ cup sour cream
- ½ tsp salt
- 3 tbsp lime juice
- 1 tbsp minced garlic
For the Tacos
- 1 ½ pounds large (31-35) shrimp, peeled, deveined, no tails, and thawed
- 4 tbsp avocado oil divided
- 1 ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paparika
- ⅛ tsp cayenne
For Taco Assembly
- 1 c cotija cheese
- 2 c shredded red cabbage
- 8-10 small corn tortillas
- 8 lime wedges (from 2 limes)
Instructions
For the Avocado Crema
- Add all ingredients to a food processor and blend well, scraping down the sides of the bowl with a rubber spatula if needed.
- Scoop crema into bowl and cover well, then set aside.
For the Shrimp
- In a large bowl, combine thawed shrimp, 2 tablespoons of oil, and all the spices. Use tongs to mix until the shrimp are evenly coated in spices and oil.
- Heat the remaining 2 tablespoons of oil in a frying pan over medium-high heat. Add your shrimp to the pan, making sure not to crowd them.
- Fry them approximately 1-2 minutes per side, then remove from the pan and onto a plate with a paper towel.
For Assembly
- Remove your frying pan from the stove, but keep the heat on. Note: if you have a grill pan, use it. Heat your tortillas one by one for about 30 seconds per side.
- Assemble tacos on a hot tortilla immediately. They are not a waitin' food.
- Add shrimp, then cabbage, then crema, then cotija to your plate. Enjoy!
Nutrition
Calories: 250kcal
