SPICY SHRIMP TACOS WITH AVOCADO CREMA

PREP TIME: 15 MINS | COOK TIME: 6 MINS | INACTIVE TIME: 30 MINS | TOTAL TIME: 51 MINS | YIELD: 4 servings

Just looking at the picture makes me drool! Everything I wanted in a taco in one from the tender, spicy marinated shrimp topped with luscious homemade avocado crema and slaw. It feels like I hit the jackpot with this easy recipe!

INGREDIENTS

SHRIMP MARINADE:

3 tablespoons avocado oil

1 pound shrimp, uncooked, peeled, deveined, tails removed

1 teaspoon smoked paprika

1 teaspoon dark chilli powder

½ teaspoon dried oregano

½ teaspoon ground cumin

1 teaspoon garlic, minced (or ½ teaspoon garlic powder)

Juice of 1 lime (about 2 teaspoons)

½ teaspoon red pepper flakes

½ teaspoon kosher salt

AVOCADO CREMA:

3 tablespoons avocado oil

3 cloves garlic, peeled

1 medium avocado, seed removed and flesh scooped out

½ c. cilantro

1 jalapeño, seeds removed

½ cup plain Greek yoghurt

3 tablespoons water

½ teaspoon kosher salt

2 limes, juiced (3 tablespoons)

TACO ELEMENTS/GARNISH:

1 c. shredded purple cabbage

1 c. shredded green cabbage

8-10 small flour or corn tortillas, lightly toasted

Lime Wedges

Fresh Cilantro

HOW TO MAKE SPICY SHRIMP TACOS WITH AVOCADO CREMA

Step 1: Mix the shrimp marinate ingredients in a small bowl until well incorporated. Now, add the prepared shrimp and toss to coat with the marinade. Let the shrimps sit in the fridge to marinate for a maximum of 30 minutes.

Step 2: Meanwhile, add the avocado crema ingredients to a food processor. Blend the ingredients until you have a smooth mixture. You can add a tbsp of water of the consistency of turned out too thick, then set it aside.

Step 3: Shred the cabbages using a mandoline or knife and place them in a small bowl. Add a couple of spoons of the avocado crema to the cabbages in the bowl and toss to combine. Setting the remaining aside to drizzle over the tacos in the final stage.

Step 4: Into a skillet, lay the shrimp flat without touching for an even cooking. Cook for about 4 to 6 minutes over medium-high heat, depending on the size of the shrimps. Halfway through cooking, flip the shrimp. Alternately, you can also skewer the shrimp and grill.

Step 5: To assemble the tacos, first add a couple of spoons of the cabbage slaw to a tortilla. Top with several shrimp, then drizzle with avocado crema. Lastly, garnish the taco with some fresh cilantro. Enjoy with some lime wedges on the side.

NOTES:

TO PREPARE THE SHRIMP:

If using whole shrimp, get rid of the head first, then the legs before proceeding to peel the outer shell off.

Use a deveined shrimp. Either you ask the seafood counter to do it for you or you can simply do it yourself. To remove the deveined, start by cutting a shallow slit in the back at the back of the shrimp where you can see the dark line, then lift it out using a pairing knife.

To remove the tail, do it by pinching at the back. This will ensure you o not break off any tail meat.

TO MARINATE THE SHRIMP:

I would not suggest marinating the shrimp for more than thirty minutes as we are using a citrus marinade that will start to break down the proteins which will affect the texture of the shrimp.

IS MY SHRIMP COOKED?

Note that the shrimp cooks fast. It will turn transparent to opaque and will have a “c” shape when cooked.

AVOCADO CREMA DRIZZLE:

Either spoon the crema drizzle or place it in a piping bag to squeeze. To do this, grab a Ziploc bag, spoon the avocado crema in it, then seal the bag. To one corner, push the crema, then make a small snip on one corner of the bag.

NUTRITION FACTS:

YIELD: 6, SERVING SIZE: 1
Amount Per Serving: CALORIES: 950 | TOTAL FAT: 9g | SATURATED FAT: 1g | TRANS FAT: 0g | UNSATURATED FAT: 6g | CHOLESTEROL: 161mg | SODIUM: 935mg | CARBOHYDRATES: 173g | FIBER: 10g | SUGAR: 4g | PROTEIN: 43g