Spicy Shrimp Avocado Crema (Printable Version)
# What You'll Need:
→ Shrimp Marinade
01 -
1 lb raw shrimp, peeled, deveined, tails removed
02 -
1 tsp dark chili powder
03 -
1 tsp smoked paprika
04 -
1/2 tsp ground cumin
05 -
1/2 tsp dried oregano
06 -
1 tsp minced garlic (or 1/2 tsp garlic powder)
07 -
1/2 tsp red pepper flakes
08 -
1/2 tsp kosher salt
09 -
Juice of 1 lime (approx. 2 tsp)
10 -
3 tbsp avocado oil
→ Avocado Crema
11 -
1 medium avocado, pitted and scooped
12 -
1/2 cup fresh cilantro leaves
13 -
1 jalapeño, seeds removed
14 -
3 cloves garlic, peeled
15 -
Juice of 2 limes (approx. 3 tbsp)
16 -
1/2 cup plain Greek yogurt
17 -
3 tbsp avocado oil
18 -
3 tbsp water, plus extra if needed
19 -
1/2 tsp kosher salt
→ Taco Assembly
20 -
1 cup shredded green cabbage
21 -
1 cup shredded purple cabbage
22 -
8-10 small flour or corn tortillas, lightly toasted
23 -
Fresh cilantro for garnish
24 -
Lime wedges for serving
# How to Make It:
01 -
In a small bowl, whisk together avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add shrimp and stir to coat evenly. Refrigerate and marinate for up to 30 minutes.
02 -
Place avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, water, and kosher salt into a food processor. Pulse until smooth, adding additional water if needed to reach desired consistency. Set aside.
03 -
Thinly shred green and purple cabbage using a knife or mandoline. Combine in a bowl and toss with several spoonfuls of avocado crema. Reserve remaining crema for drizzling.
04 -
Heat a cast-iron skillet over medium-high heat. Arrange shrimp in a single layer without overlapping. Cook for 4 to 6 minutes total, flipping halfway to achieve a light char and opaque pink color.
05 -
Place tortillas on plates, layer with cabbage slaw, add cooked shrimp, drizzle with remaining avocado crema, garnish with fresh cilantro, and serve with lime wedges.
# Additional Tips:
01 -
Do not marinate shrimp for more than 30 minutes to avoid citrus 'cooking' the protein and altering texture.