Recipe: Spicy Shrimp Tacos

Ingredients:

SHRIMP MARINADE

  • 1lb shrimp, uncooked, peeled, deveined, tails removed 
  • 1 tsp dark chili powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp garlic, minced (or ½ tsp garlic powder)
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • Juice of 1 lime (about 2 tsp)
  • 3 tbsp avocado oil

AVOCADO CREMA

  • 1 medium avocado, seed removed and flesh scooped out
  • ½ cup cilantro
  • 1 jalapeño, seeds removed (optional) 
  • 1 teaspoon garlic powder 
  • 2 limes, juiced (3 tbsp)
  • ½ cup plain greek yogurt
  • 3 tbsp avocado oil
  • 3 tbsp water
  • ½ tsp kosher salt

TACO ELEMENTS

  • 1 cup shredded green or purple  cabbage
  • 8-10 small flour or corn tortillas.
  • Fresh Cilantro
  • Lime Wedges

Instructions:

MARINADE

  1. Combine all ingredients for marinade, reserving one tbsp oil, add shrimp making sure to coat, place in fridge for 30 minutes. 

AVOCADO CREMA

  1. Combine ingredients in blender or food processor blend until smooth and creamy.

SHRIMP

  1. Preheat cast iron skillet over medium/high heat 
  2. Add 1 tbsp oil to pan, place the shrimp in a single layer into the skillet.  Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get nice color on each side. 

Assemble the Tacos

  1. Warm corn or flour tortillas according to package instructions
  2. Lay tortillas plate or place in a taco holder stand
  3. Add a few spoons of the cabbage
  4. Add a few shrimp
  5. Spoon avocado crema over the top of the shrimp.
  6. Garnish with fresh cilantro, serve with lime wedges.

Photographer: Rick Osentoski ~ Food Stylist: Michele Zoda-Osentoski