Ingredients
For the Shrimp Marinade:
1 lb of shrimp, uncooked, peeled, deveined, and tails removed
1 teaspoon of chili powder
1 teaspoon of smoked paprika
1/2 teaspoon of ground cumin
1/2 teaspoon of dried oregano
1 teaspoon of minced garlic (or 1/2 teaspoon of garlic powder)
1/2 teaspoon of red pepper flakes
1/2 teaspoon of kosher salt
Juice of 1 lime (about 2 teaspoons)
3 tablespoons of avocado oil
For the Avocado Crema:
1 medium avocado, pit removed and flesh scooped out
1/2 cup of cilantro
1 jalapeño, seeds removed
3 cloves of garlic, peeled
Juice of 2 limes (about 3 tablespoons)
1/2 cup of plain Greek yogurt
3 tablespoons of avocado oil
3 tablespoons of water
1/2 teaspoon of kosher salt
For the Tacos and Garnish:
1 cup of shredded green cabbage
1 cup of shredded purple cabbage
8-10 small flour or corn tortillas, lightly toasted
Fresh cilantro for garnish
Lime wedges for serving
Instructions
Marinate the Shrimp:
In a small bowl, mix together the avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add the shrimp to this mixture, ensuring they are well coated. Place in the refrigerator to marinate for up to 30 minutes.
Prepare the Avocado Crema:
Combine the avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, water, and salt in a food processor. Blend until the mixture is smooth. If the crema is too thick, add an additional tablespoon of water. Set aside.
Make the Cabbage Slaw:
Use a mandoline or knife to shred the green and purple cabbage. In a small bowl, toss the shredded cabbage with a few spoonfuls of the avocado crema. Reserve the remaining crema for drizzling over the tacos.
Cook the Shrimp:
Heat a cast iron skillet over medium-high heat. Add the marinated shrimp, ensuring they are in a single layer. Cook for 4-6 minutes, flipping halfway through to achieve a nice char. If grilling, thread the shrimp onto skewers to prevent them from falling through the grill grates.
Assemble the Tacos:
Place a tortilla on a plate, add a portion of the cabbage slaw, and top with a few shrimp. Drizzle with the avocado crema, garnish with fresh cilantro, and serve with lime wedges.
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