These Shrimp Tacos are packed with flavor, featuring tender, smoky shrimp, crisp cabbage slaw, and a creamy avocado crema. Perfect for a quick, fresh, and delicious meal that’s sure to impress! 🌮🍤
Ingredients
🌮 For the Tacos
- 1 pound raw shrimp (peeled and deveined)
- 8 to 10 small flour or corn tortillas (warmed)
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- Lime wedges and cilantro (for serving)
🌶️ 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 (optional for spice)
- 1 teaspoon minced fresh garlic (or ½ teaspoon garlic powder)
- Juice of 1 lime
- 3 tablespoons avocado oil
🥑 For the Avocado Crema
- Flesh of 1 avocado
- ½ cup fresh cilantro leaves
- Juice of 2 limes
- 1 de-seeded jalapeño
- 3 peeled garlic cloves
- 3 tablespoons avocado oil
- ½ teaspoon kosher salt
- 3 tablespoons water (add more if needed)
- ½ cup plain Greek yogurt
Instructions
🍤 1. Marinate the Shrimp
- In a large bowl, whisk together the smoked paprika, chili powder, oregano, cumin, salt, red pepper flakes, garlic, lime juice, and avocado oil.
- Add the shrimp to the marinade and toss to coat evenly.
- Cover and refrigerate for 30 minutes or less (do not marinate for too long, as the lime juice can “cook” the shrimp).
🥑 2. Make the Avocado Crema
- Add the following to a blender or food processor: avocado, cilantro, lime juice, jalapeño, garlic cloves, avocado oil, kosher salt, and water.
- Blend until smooth. If the mixture is too thick, add a small splash of water and blend again until it reaches a creamy, pourable consistency.
- Stir in the Greek yogurt and blend briefly until combined. Set aside.
🥬 3. Prepare the Cabbage Slaw
- Shred the red and green cabbage using a sharp knife or mandoline.
- In a large bowl, toss the cabbage with a few spoonfuls of the avocado crema to coat.
🔥 4. Cook the Shrimp
- Heat a cast-iron skillet or grill over medium-high heat.
- If grilling, thread the shrimp onto skewers.
- Cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque (about 4 to 6 minutes total depending on size).
🌮 5. Assemble the Tacos
- Warm the tortillas.
- Add a layer of the cabbage slaw to each tortilla.
- Top with grilled shrimp.
- Drizzle with avocado crema and garnish with fresh cilantro.
- Serve with lime wedges on the side for squeezing over the top.
Serving Tips
- Customize it: Add sliced radishes, pickled red onions, or cotija cheese for extra flavor.
- Make it spicier: Leave the seeds in the jalapeño or add more red pepper flakes to the marinade.
- Storage: Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.
These Shrimp Tacos are fresh, vibrant, and bursting with smoky, zesty flavors. Perfect for Taco Tuesday — or any day of the week! 🌮🍤🎉