shrimp tacos with avocado crema
Shrimp Tacos with Avocado Crema
Protein-packed, lean shrimp cook up super-fast, making them the ultimate taco filling for a fast weeknight dinner that's also impressive and delicious enough for a weekend dinner party. We've loaded up on crunchy veg and didn't skimp on the spices.
Ingredients:
- 1 ripe medium avocado, halved and pitted
- 1/2 cup roughly chopped cilantro, plus 2 tablespoons, divided
- ¼ cup sour cream
- 2 tablespoons rice vinegar, divided
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 2 cups thinly sliced red cabbage
- ½ cup shredded carrot
- 1 scallion, chopped
- 1 pound large shrimp (21-25 count), peeled, deveined and cut in half
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon avocado oil
- 8 corn tortillas, warmed
- lime wedges for serving
Directions:
- Scoop avocado flesh into a mini food processor. Add 1/2 cup cilantro, sour cream, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper. Process until smooth.
- Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.
- Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.
- Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.
Related Recipes
Chicken Cordon Bleu Pasta
Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs.
Roasted Salmon with Smoky Chickpeas & Greens
In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy.
Subscribe to our newsletter !
Sign up for our newsletter to be updated with the latest products and Thousands Of Tested Recipes, Perfect For Everyday Meals.
By subscribing you agree to our Privacy Policy. You can unsubscribe at any time.