Description
Mexican-inspired spicy shrimp tacos promise a flavor explosion with zesty grilled shrimp nestled in warm tortillas. Creamy avocado crema and fresh cilantro complete this irresistible dish you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (453.6 grams) shrimp (uncooked, peeled, deveined, tails removed)
Spices and Seasonings:
- 1 teaspoon dark chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon garlic (minced or garlic powder)
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
Cooking and Crema Ingredients:
- 3 tablespoons avocado oil
- 1 medium avocado (seed removed and flesh scooped out)
- 3 cloves garlic (peeled)
- 3 tablespoons water
- 3 tablespoons avocado oil
- ½ cup plain Greek yogurt
- ½ cup cilantro
- ½ teaspoon kosher salt
- 1 jalapeño (seeds removed)
- 8 to 10 small flour or corn tortillas (lightly toasted)
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- Fresh cilantro
- Lime wedges
- Juice of 1 lime (about 2 teaspoons)
- Juice of 2 limes (about 3 tablespoons)
Instructions
- Craft a zesty marinade by whisking together avocado oil, fresh lime juice, chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, crushed red pepper flakes, and kosher salt in a mixing bowl.
- Gently toss cleaned shrimp into the aromatic marinade, ensuring each piece is thoroughly coated. Allow flavors to meld by refrigerating for 15-25 minutes.
- Create smooth avocado crema by blending ripe avocado, fresh cilantro, seeded jalapeño, minced garlic, lime juice, plain yogurt, and water in a food processor. Season with kosher salt and pulse until silky. Adjust consistency by gradually adding water.
- Finely slice cabbage using a sharp knife or mandoline, creating delicate ribbons. Fold a portion of prepared avocado crema into the cabbage, creating a creamy slaw.
- Heat a cast iron skillet or grill to medium-high temperature (375-400°F or 190-204°C). Arrange marinated shrimp in a single layer, avoiding overcrowding.
- Cook shrimp for 2-3 minutes per side until they turn pink and develop a slight char, indicating perfect doneness.
- Warm corn tortillas briefly. Layer each tortilla with prepared cabbage slaw, perfectly cooked shrimp, and an additional drizzle of avocado crema. Garnish with fresh cilantro leaves and lime wedges for a vibrant presentation.
Notes
- Dive into a flavor explosion with these vibrant shrimp tacos that promise a zesty dance of spices and creamy textures.
- Marinating the shrimp allows each succulent piece to absorb a robust blend of smoky, spicy seasonings for maximum taste impact.
- Whip up the avocado crema ahead of time, giving it a chance to chill and let the flavors meld together beautifully.
- Crisp cabbage transforms into a tangy slaw when mixed with the creamy avocado sauce, adding delightful crunch to every bite.
- Cooking shrimp quickly over high heat ensures a perfect golden exterior while keeping the inside tender and juicy.
- Serve these tacos immediately with fresh cilantro and bright lime wedges to elevate the entire dining experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 150 mg