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Mexican shrimp tacos with red cabbage slaw, carrots, avocado, cilantro, lime, and creamy cilantro lime sauce.

Mexican Shrimp Tacos with Cilantro Lime Avocado Crema

Juicy Mexican shrimp tacos made with smoky skillet shrimp, crunchy cabbage and carrot slaw, and creamy cilantro lime avocado crema in warm tortillas.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 560
Ingredients Equipment Method Nutrition Video

Ingredients
  

Shrimp
  • 1 lb uncooked shrimp peeled, deveined, and tails removed (454 g)
  • 1 teaspoon dark chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon minced garlic or ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • Juice of 1 lime about 2 teaspoons
  • 3 tablespoons avocado oil 45 ml
Cilantro Lime Avocado Crema
  • 1 medium avocado
  • ½ cup fresh cilantro
  • 1 jalapeño seeds removed
  • 3 garlic cloves
  • Juice of 2 limes about 3 tablespoons (45 ml)
  • ½ cup plain Greek yogurt 120 g
  • 3 tablespoons avocado oil 45 ml
  • 3 tablespoons water 45 ml
  • ½ teaspoon kosher salt
Slaw
  • 2 cups finely shredded red cabbage
  • 1 cup shredded carrots
  • ⅓ cup cilantro lime avocado crema
For Serving
  • 8 small flour tortillas
  • Additional avocado crema
  • Fresh cilantro
  • Lime wedges

Equipment

  • Cutting board
  • Sharp knife
  • Medium mixing bowl
  • Large mixing bowl
  • Blender or food processor
  • Large skillet
  • Kitchen tongs
  • Measuring cups and spoons

Method
 

  1. Add the avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, water, and salt to a blender. Blend until smooth and creamy.
  2. Add the shredded cabbage and carrots to a bowl. Add about ⅓ cup avocado crema and toss until lightly coated. Set aside.
  3. Pat the shrimp dry and place them in a mixing bowl.
  4. Add chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, kosher salt, lime juice, and avocado oil.
  5. Toss until the shrimp are evenly coated.
  6. Heat a large skillet over medium-high heat.
  7. Add the shrimp in a single layer and cook for about 1–2 minutes on the first side.
  8. Flip and cook for another 1–2 minutes, or until firm, pearly, opaque, and cooked through.
  9. Remove the shrimp from the skillet immediately.
  10. Warm the tortillas in a dry skillet until soft and flexible.
  11. Divide the cabbage-carrot slaw between the tortillas.
  12. Top each taco with cooked shrimp.
  13. Drizzle generously with cilantro lime avocado crema.
  14. Garnish with fresh cilantro and serve with lime wedges.

Nutrition

Calories: 560kcalCarbohydrates: 47gProtein: 31gFat: 29gSaturated Fat: 5gFiber: 8gSugar: 7g

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