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.
600GramsRaw Argentinian Shrimp20-30 count per pound
½TeaspoonGarlic Powder
½TeaspoonPaprika
½TeaspoonParsley
¼TeaspoonRed Pepper FlakesOptional
¼TeaspoonSalt
2TablespoonsButterFor the pan when cooking the shrimp
Avocado Crema
1Ripe Avocado
½CupSour CreamOr Plain Greek Yogurt
1Lime
1Garlic Clove
Salt and Pepper
Tortillas (Can use 4"-6" store bought instead, if desired)
1⅓CupsAll-Purpose Flour
⅔CupCornmeal
133mlWater½ Cup plus 1 Tablespoon
4TablespoonsCanola Oilor other neutral tasting oil
Toppings
1JalapenoDeseeded and sliced into coils
2CupsPurple Cabbagethinly sliced into 3" Strips
½CupCilantroDiced
Instructions
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.
Avocado Crema
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.
Toppings
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 😎