Shrimp Tacos with Cabbage Slaw and Avocado Crema
- 2 lbs large shrimp, uncooked, peeled, deveined, tails removed
- Marinade:
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
- juice of 1 lime
- 3 tbsps olive oil
- Avocado Crema:
- 2 medium avocados (seed removed and flesh scooped out)
- 1/2 cup cilantro
- 1 jalapeño (seeds removed)
- 2 cloves garlic, peeled
- 2 limes, juiced
- 1 cup sour cream (or plain greek yogurt)
- 1/4 cup avocado oil
- 4 tbsps water
- 1 tsp kosher salt
- Garnish:
- 1 cup shredded green cabbage
- 2 cups shredded purple cabbage
- flour or corn tortillas (lightly toasted)
- Fresh Cilantro
- Lime Wedges
Clean, peel and devein the shrimp, remove the tails. Pat dry.
In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in shrimp, stir to coat evenly. Refrigerate about 30 minutes.
While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, sour cream, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Season with salt and pepper to taste. Set aside.
Chop/shred the cabbages, place in a bowl, add a few spoons of the avocado crema, a squeeze of half a lime, and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, cook about 2-3 minutes per side. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates.
Assemble the tacos to your liking, garnish with fresh cilantro and a squeeze of lime.