Shrimp Tacos with Avocado Crema
Super easy and quick shrimp tacos, perfect for a weeknight dinner, topped off with a smoky avocado crema.
Ingredients
- 24 shrimp deveined & peeled
- 12 tortillas corn or flour
- ½ cup cilantro chopped
- 2 cups cabbage shredded
- ½ cup red onions sliced
- 3 tbsp olive oil
Shrimp Spice Mix
- ½ tsp cayenne powder
- 1 tsp Mexican chili powder
- 1 ½ tsp salt
- 1 tsp garlic minced
- ½ tsp cumin powder
- ½ tbsp fresh lime juice
Avocado Crema
- 3 jalapeños or per taste
- 5 cloves garlic unpeeled
- 1 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 avocados
Instructions
- Preheat the oven to 400 F.
- Rinse the shrimp under running water and drain. Pat them dry.
- Mix the spice mix ingredients together and add to shrimp and mix well. Set aside to marinate for 20 to 30 minutes.
- To prepare the avocado crema, place the jalapeños and garlic cloves on a baking sheet. Drizzle with the olive oil and bake for 10-15 minutes until the jalapeños are charred and the garlic is soft. De-stem the jalapeños and peel the garlic and add them to a food processor. Add the lime juice and avocados to the food processor and pulse until smooth. Place the sauce in a bowl and set aside.
- Prepare all the toppings (cilantro, cabbage, and red onions) and set aside.
- To cook the shrimp, in a large skillet, add 3 tbsp of olive oil and heat it on medium-high heat. Place the shrimp in one layer leaving some room between each shrimp. Sear the shrimp on each side for 2-3 minutes. Remove from the pan and set aside.
- Warm your tortillas – we like to warm them up straight on our stovetop – and assemble your tacos. Our preference is to place some cabbage in a tortilla, then two shrimps, some onions and cilantro, then top it off with some avocado crema. Enjoy!