Description
These Shrimp Tacos with Avocado Crema are fresh, flavorful, and easy to make. They’re perfect for a quick weeknight dinner, featuring juicy seasoned shrimp, crunchy slaw, and a creamy avocado-lime sauce all wrapped in warm tortillas.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Salt and pepper, to taste
- 1 cup shredded cabbage or coleslaw mix
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 avocado
- 1/4 cup plain Greek yogurt
- 1 tbsp lime juice (for crema)
- 1 tbsp olive oil (for crema)
- 1/4 tsp garlic powder (for crema)
- Salt, to taste (for crema)
- Small flour or corn tortillas
Instructions
- In a medium bowl, toss the shrimp with olive oil, garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper.
- Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until opaque and cooked through. Remove from heat.
- In a small bowl, mix shredded cabbage with cilantro and lime juice. Set aside.
- In a blender or food processor, combine avocado, Greek yogurt, lime juice, olive oil, garlic powder, and salt. Blend until smooth to make the avocado crema.
- Warm the tortillas in a skillet or microwave.
- Assemble the tacos by layering slaw, shrimp, and avocado crema in each tortilla.
- Serve immediately and enjoy!
Notes
- Use fresh lime juice for the best flavor.
- You can substitute sour cream for Greek yogurt in the crema.
- Add sliced jalapeños or hot sauce if you prefer extra heat.
- For a low-carb option, serve in lettuce wraps instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 165mg
