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Spicy Shrimp Tacos with Avocado Crema

Spicy Shrimp Tacos with Avocado Crema for Taco Night Bliss

Enjoy a fiesta of flavors with Spicy Shrimp Tacos with Avocado Crema, perfect for Taco Night!
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Marinade
  • 1 pound Shrimp, uncooked, peeled, and deveined
  • 2 teaspoons Dark Chili Powder Substitute with cayenne for extra kick
  • 1 teaspoon Smoked Paprika Regular paprika can be used for milder taste
  • 1 teaspoon Ground Cumin No direct substitutes
  • 1 teaspoon Dried Oregano Use fresh if available
  • 2 cloves Garlic, minced Fresh garlic is ideal
  • 1 teaspoon Red Pepper Flakes Adjust according to spice preference
  • 1 teaspoon Kosher Salt Sea salt is a suitable alternative
  • 1 tablespoon Juice of Lime Always use fresh
  • 1 tablespoon Avocado Oil Substitute with olive oil as needed
For the Avocado Crema
  • 1 medium Avocado, ripe Use a ripe avocado for smooth texture
  • 1/4 cup Cilantro, fresh Substitute with parsley if preferred
  • 1 small Jalapeño Omit for a milder version
  • 1 clove Garlic, fresh Adjust to taste
  • 1/2 cup Plain Greek Yogurt Can be replaced with sour cream
For the Cabbage Slaw
  • 1 cup Green Cabbage Thinly sliced
  • 1 cup Purple Cabbage Thinly sliced
For the Tacos
  • 8 small Tortillas Flour or corn based on preference

Equipment

  • mixing bowl
  • Blender or Food Processor
  • Skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together dark chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper flakes, kosher salt, lime juice, and avocado oil. Add the shrimp, cover, and marinate for 20-30 minutes.
  2. In a blender, combine avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, and salt. Blend until smooth, adding water to reach desired consistency.
  3. Thinly slice both cabbages and toss with some avocado crema until coated. Set aside.
  4. Heat a skillet over medium-high heat with a splash of oil. Cook the marinated shrimp for 4-6 minutes, flipping halfway, until pink and curled.
  5. Warm tortillas in a skillet for 30 seconds per side. Layer shrimp, cabbage slaw, and drizzle with avocado crema. Garnish with cilantro and lime wedges.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 20gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For optimal freshness, don't exceed 30 minutes for marinating. Prepare slaw and crema in advance to save time.

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