Avocado Shrimp Tacos
Avocado Shrimp Tacos
Course: DinnerCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
25
minutesCooking time
5
minutesTotal time
1
hour10
minutesIngredients
- For Shrimp
1 pound medium shrimp, peeled and deveined
2 cups shredded green cabbage
1 large avocado
Corn (or flour) tortillas
2 small cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
4 tablespoons olive oil, separated
1 tablespoon unsalted butter (or use additional olive oil)
1-2 fresh limes
1/2 teaspoon salt
- For Cilantro Lime Sauce
1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
1/2 cup regular full-fat mayo
1/2 cup sour cream, fat-free
1-2 cloves garlic, minced
1/2 of a large bunch of cilantro
1/2 jalapeno
Optional: olive oil cooking spray
Directions
- To Cook Shrimp
- Pat shrimp dry and gently toss with garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and refrigerate or at least 15 minutes or up to overnight.
- Melt butter and remaining olive oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook until just turn pink. Flip over halfway through, 2-4 minutes, depending upon their size.
- Remove from heat and set aside to a cutting board. Cut off tails. Add a squeeze of fresh lime juice, if desired.
- To Make Cilantro Lime Sauce
- Add lime juice and zest to a blender or mini food processor, along with minced garlic, cilantro, 1/2 of seeded jalapeno and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in sour cream and pulse once more to combine.
- To assemble Tacos
- Remove 1/2 a cup of cilantro lime sauce and toss with shredded green cabbage to combine.
- Brush tortillas with olive oil and grill on stovetop until slightly charred. Or warm in microwave.
- Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado.
- Drizzle with sauce on top and serve with a squeeze of fresh lime juice.
- Enjoy!
Comments are closed.