Shrimp are such a fun seafood to work with, because they are the perfect blank canvas to infuse flavor into. I wanted to have a spicy/smokey taste to these shrimp so I utilized: dark chili powder, smoked paprika, cumin, red pepper flakes, oregano, and garlic. Then followed up with a nice base of avocado oil, lime juice, and some kosher salt.
Two taco recipes in the same week?! This must be heaven or close to it! My love for tacos is really on display this week for These spicy shrimp tacos with avocado crema are going to be your new favorite tacos to make!
When buying shrimp, I usually go for the peeled and deveined variety. Cleaning shrimp is kind of tedious if you are short on time. If you do want to clean them remember to remove the vein down the back of the shrimp. I also remove the tails before marinating, so it is less messy than doing it later and rubbing all the flavor off with your fingers.
INGREDIENTS
Shrimp Marinade
1lb shrimp, uncooked, peeled, deveined, tails removed
1 tsp dark chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp garlic minced, (or 1/2 tsp garlic powder)
1/2 tsp red pepper flakes
1/2 tsp kosher salt
Juice of 1 lime (about 2 tbsp)
3 tbsp avocado oil
Taco Elements
1 cup shredded green cabbage
1 cup shredded purple cabbage
8–10 small flour or corn tortillas, lightly toasted
Garnish:
Fresh cilantro
Lime wedges
Avocado Crema
1 medium avocado, seed removed and flesh scooped out
1/2 cup cilantro
1 jalapeño, seeds removed
3 cloves of garlic, peeled
2 limes, juiced
1/2 cup plain greek yogurt
3 tbsp avocado oil
3 tbsp water
1/2 tsp kosher salt
INSTRUCTIONS
In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.
While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
You can either cook the shrimp in a cast iron skillet or grill them.
Grill method: Skewer the shrimp on either soaked bamboo or metal skewers. Preheat the grill. Over medium direct heat, cook the shrimp for 5-7 minutes, flipping them midway through. You want the outside slightly charred and pink, with the inside white.
Cast iron method: In a seasoned cast iron skillet over medium/high heat, give each shrimp a good shake (to get rid of some excess marinade) and add it to the pan. Cook the shrimp for 5-7 minutes flipping halfway through. You are looking for the same preparedness as above.
Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimps, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!
Enjoy enjoy .
