Shrimp Tacos

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Calories: 351
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Ingredients

  • 1 Tbsp Extra-virgin olive oil
  • 1 Tbsp Lime juice, from 1 lime
  • 2 Tbsp Taco seasoning
  • 1 lbs Large shrimp peeled, deveined and tails removed, about 30
  • 8 (6-inch) Corn tortillas, warmed
  • Mexican hot sauce, for serving (optional)
  • Lime wedges, for serving

Avocado Crema

  • 1 Small avocado
  • 1 Large garlic clove
  • 1/4 cup Sour cream
  • 1/2 tsp Sea salt
  • 2 Tbsp Lime juice, from 1-2 limes
  • 1/4 cup Cilantro, lightly packed
  • 1 Small jalapeño, seeded

Cabbage Slaw

  • 3 cups Thinly shredded green cabbage
  • 1/3 cup Sliced white onion, paper thin (1/2 medium onion)
  • 1/3 cup Chopped fresh cilantro leaves

Method

  1. In a large bowl mix together 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 the base of a food processor. Blend until smooth.

  3. Make the slaw: In a large bowl toss together the cabbage, raw onion and cilantro with 1/2 cup of avocado crema until fully incorporated.

  4. Heat a large skillet over medium. Warm the tortillas, using a little bit of olive oil if desired. Once warmed/toasted, place them on a plate and cover them with a tea towel so that they stay warm. Add the shrimp to the pan and cook until pink and fully cooked through about 2 minutes each side.

  5. Place 3-4 shrimp on each tortilla and top with the slaw. Serve with hot sauce if desired.