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
- Combine all ingredients for marinade, reserving one tbsp oil, add shrimp making sure to coat, place in fridge for 30 minutes.
AVOCADO CREMA
- Combine ingredients in blender or food processor blend until smooth and creamy.
SHRIMP
- Preheat cast iron skillet over medium/high heat
- 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
- Warm corn or flour tortillas according to package instructions
- Lay tortillas plate or place in a taco holder stand
- Add a few spoons of the cabbage
- Add a few shrimp
- Spoon avocado crema over the top of the shrimp.
- Garnish with fresh cilantro, serve with lime wedges.
Photographer: Rick Osentoski ~ Food Stylist: Michele Zoda-Osentoski