Shrimp Tacos with Avocado Crema are the perfect easy taco recipe to satisfy your cravings. This recipe consists of simple ingredients that when paired together, provide a crisp, yet buttery bite.
All you need to make Avocado Crema
- Sour Cream or Greek Yogurt
- Lime or Lime Juice
- Garlic Cloves
- Salt and Pepper
Ingredients for Shrimp Tacos with an Avocado Crema
- Avocado Crema
- Purple Cabbage
- Fresh Tortillas (recipe below) or store-bought
- Shrimp Seasoning (Paprika, Garlic Powder, Salt, Parsley, Red Pepper Flakes)
How to Make Tortillas for Shrimp Tacos
I made these tacos with a homemade tortilla which is easy to do!! I did a blend of all-purpose flour and cornmeal. If you don't have cornmeal and still want to make tortillas from scratch you can try my Homemade Wheat Tortilla Wraps. To make these ones, you simply measure the flour, cornmeal, water, oil and salt mix them together in a bowl then divide them into 10 equal pieces. Cover them and let them sit for at least 30 minutes and then when you're ready to make your tortillas you dust your work surface and rolling pin with flour. Flatten a portion of dough into a disc and roll out into a 5” tortilla. Fry it up in a medium heat frying pan. Once bubbles develop (about 45 seconds) you flip it and fry it for 30 more seconds and you're done!
Ingredients for Wheat and Corn Tortillas
- 1 ⅓ cup All-Purpose Flour
- ⅔ Cup Corn Meal
Frequently Asked Questions
Fresh Parsley is the best substitute. It will be a different flavour, but still a burst of freshness.
Avocado Crema lasts for 3-4 days in the fridge, sometimes longer. It depends on when your dairy base was set to expire. It also is crucial to store it in an airtight container.
I store the tortillas in an airtight container or bag on the counter and everything else in the fridge. When reheating the shrimp I just do so for a mere 30 seconds in the microwave. Every microwave is different so yours might require longer. It's important not to overheat shrimp as it will, unfortunately, become rubbery if you do.
Sides that go well with Shrimp Tacos
Garlic Shrimp with Avocado Crema
- 600 Grams Raw Argentinian Shrimp 20-30 count per pound
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Paprika
- ½ Teaspoon Parsley
- ¼ Teaspoon Red Pepper Flakes Optional
- ¼ Teaspoon Salt
- 2 Tablespoons Butter For the pan when cooking the shrimp
- 1 Ripe Avocado
- ½ Cup Sour Cream Or Plain Greek Yogurt
- 1 Lime
- 1 Garlic Clove
- Salt and Pepper
Tortillas (Can use 4"-6" store bought instead, if desired)
- 1⅓ Cups All-Purpose Flour
- ⅔ Cup Cornmeal
- 133 ml Water ½ Cup plus 1 Tablespoon
- 4 Tablespoons Canola Oil or other neutral tasting oil
- 1 Jalapeno Deseeded and sliced into coils
- 2 Cups Purple Cabbage thinly sliced into 3" Strips
- ½ Cup Cilantro Diced
- If making the tortillas from scratch, you might want to start by making them and let the dough rest while you deal with the shrimp, crema and toppings.
Shrimp - Marinate
- Thaw the shrimp. You can do this in the fridge overnight or by soaking it in a bowl of water for a few minutes. Once you are able, remove the shells from the shrimps and run water over the shrimp to ensure they are clean.
- In a medium bowl add the shrimp and seasonings. Set aside until read to cook.
- Place all of the ingredients in a tall immersion blender cup or a stand blender. Pit and scoop out the avocado, Roll the lime before cutting in half and squeezing out all of the juice. Peel the garlic clove but you can leave it whole, the blender will chop it for it. Blend all the ingredients togerher until smooth and creamy. You can pour this into a squeeze bottle or serve it in a bowl with a spoon.
Tortillas (If making From Scratch)
- Place all the ingredients in a bowl. Combine until smooth. Divide into 10 equal-sized balls. (I find a scale works best for this!) Cover the tortillas and set them aside until ready to cook. I find letting them rest for about 30 minutes makes it easier to roll them out.
- When ready to cook: Heat a frying pan on medium heat. Flour your work surface and rolling pin. Squish the ball of dough out into a disc with your fingers (I find doing this before using the rolling pin helps maintain a circular shape) then roll out into a disc that is about 5 inches in diameter.
- Fry the rolled out tortilla for about 45 seconds or until bubbles have formed in the dough. Flip, and cook an additional 30 seconds.
- Jalapenos - Wear gloves when dealing with fresh jalapenos or you'll literally be crying later. Wash the jalapeno and then cut off both ends. use your finger to push out the seeds and membrane of the jalapeno if you want a less spicy experience. Slice into thin coins
- Purple Cabbage - Remove the outer leaves of the cabbage. Cut the cabbage into ¼'s and thenone of those querter sections into 2-3 inch sections. Thinly slice these so you have 2-3 inch strips of thinly sliced cabbage. You will want about 2 cups in total.
- Wash the cilantro and remove the leaves from the stem. Rougly chop the leaves and set aside.
Cook the Shrimp
- In the pan you used to cook the tortillas or another pan that is non-stick. Add the butter and marinated shrimp and sauté until cooked through.
Assemble to Tacos
- Aseemble by first adding a drizzle or thin layer of avocado crema to the tortilla. top with cabbage, jalapeno and cilantro and finally the shrimp. Finish by adding a bit more avocado crema on top and then devour 😎