Spicy Shrimp Tacos
Ingredients
Spicy Shrimp Tacos
-
2
lb
jumbo shrimp, peeled and deveined
-
2
tablespoons
avocado oil
-
1
teaspoon
garlic powder
-
1
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
⅛
teaspoon
sea salt
-
½
teaspoon
ancho chili powder
-
¼
teaspoon
ground black pepper
-
16
pieces
corn tortillas
-
1
spray
cooking spray
-
optional
fresh pico de gallo
Cabbage Slaw
-
2
cups
green cabbage, thinly sliced
-
2
cups
purple cabbage, thinly sliced
-
2
tablespoons
lime juice
-
¼
cup
chopped fresh cilantro
-
1
teaspoon
honey
-
to taste
salt & pepper
Avocado Crema
-
2
whole
avocados
-
1
clove
garlic
-
¼
cup
fresh cilantro
-
¼
teaspoon
cumin
-
⅛
teaspoon
red pepper flakes
-
1½
tablespoons
lime juice
-
2
tablespoons
red wine vinegar
-
1
tablespoon
olive oil
-
to taste
salt
Instructions
- Make the cilantro lime slaw by mixing green cabbage, purple cabbage, lime juice, cilantro, honey, salt, and pepper in a bowl.
- Prepare the avocado crema by blending avocados, garlic, cilantro, cumin, red pepper flakes, lime juice, red wine vinegar, olive oil, and salt in a food processor until smooth.
- Mix the spice rub with garlic powder, smoked paprika, cumin, salt, ancho chili powder, and black pepper in a bowl.
- Season the shrimp with the spice blend and toss to coat.
- Heat avocado oil in a skillet and sear the shrimp for 2-3 minutes on each side.
- Remove the shrimp from the skillet and let them rest.
- Heat the corn tortillas in the skillet, spraying with cooking spray, for 1-2 minutes on each side.
- Assemble the tacos by placing avocado crema, slaw, and shrimp in each tortilla, adding pico de gallo if desired.
Nutrition Facts (estimated)
Servings
16 tacos
Calories
167
Total fat
6g
Total carbohydrates
14g
Total protein
16g
Sodium
331mg
Cholesterol
113mg
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