Shrimp Tacos
These mouthwatering shrimp tacos are simple to prepare and they taste incredible. Pair them with your favorite Mexican sides, perhaps rice and beans, or a side salad, and they make an exquisite meal for seafood fans who are partial to a bit of spice!
Ingredients
- 1 pound raw shrimp
- 8 to 10 warmed small flour or corn tortillas
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- Lime wedges and cilantro to serve
- FOR THE MARINADE:
- 1 teaspoon smoked paprika
- 1 teaspoon dark chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1 teaspoon minced fresh garlic or ½ teaspoon garlic powder
- Juice of a lime
- 3 tablespoons avocado oil
FOR THE AVOCADO CREMA:
- Flesh of 1 avocado
- ½ cup cilantro
- Juice of 2 limes
- 1 de-seeded jalapeno
- 3 peeled garlic cloves
- 3 tablespoons avocado oil
- ½ teaspoon kosher salt
- 3 tablespoons water
- ½ cup plain Greek yogurt
Instructions
- Whisk together the marinade ingredients, then add the shrimp, stirring to combine.
- Refrigerate for half an hour at most.
- Meanwhile, add all the avocado crema ingredients to a blender and pulse until smooth.
- If it’s too thick, add a splash of water and pulse some more, repeating if needed.
- Shred the cabbage using a knife or mandoline, then toss with a few spoonfuls of the crema.
- Grill the shrimp (skewer them first) or cook in a cast iron skillet, flipping once.
- They will take between 4 and 6 minutes to cook, depending on size.
- Add some cabbage slaw to each tortilla and top with some shrimp, avocado crema, and cilantro.
- Serve with lime wedges.
Tried this recipe?Let us know how it was!