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Prawn

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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

  1. 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.
  2. Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.
  3. 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.
  4. 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.