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Shrimp Tacos

shrimp tacos topped with cabbage slaw and avocado crema served with lime wedges
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  10 min

Ingredients

Shrimp

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice, (from 1 lime)
  • 2 tablespoons Taco Seasoning
  • 1 pound large shrimp, peeled, deveined and tails removed (about 30)

Avocado Crema

  • 1 small avocado
  • 1 large garlic clove
  • ¼ cup Sour cream
  • ½ teaspoon sea salt
  • 2 tablespoons lime juice, (from 1-2 limes)
  • ¼ cup cilantro, lightly packed
  • 1 small jalapeño, seeded

Cabbage Slaw

  • 3 cups shredded green cabbage
  • ¼ white onion, very thinly sliced
  • ⅓ cup fresh cilantro leaves, chopped

For serving

  • 8 (6-inch) corn tortillas, warmed
  • Lime wedges
  • Mexican hot sauce, (optional)

Method

  1. In a large bowl combine 2 tablespoons of the olive oil, lime juice, and taco seasoning. Add the shrimp and toss to coat. 
  2. Make the crema. Add the avocado, garlic, sour cream, salt, lime juice, cilantro, and jalapeño to a food processor. Blend until smooth. 
  3. Make the slaw. In a large bowl combine the cabbage, onion, and cilantro. Toss together with ½ cup of the avocado crema until fully incorporated. 
  4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Once the oil is glistening,  add the shrimp and cook until opaque and fully cooked through, about 2 to 3 minutes per side.
  5. Place 3 to 4 shrimp on each tortilla, then top with the slaw. Serve with lime wedges and hot sauce, if using.