Spicy marinated shrimp cooked to tender perfection, topped with a homemade avocado crema and slaw… are you drooling yet? These spicy shrimp tacos with avocado crema are a must make this week!
Two taco recipes in the same week?! This must be heaven or close to it! My love for tacos is really on display this week for Cinco de Mayo. These spicy shrimp tacos with avocado crema are going to be your new favorite tacos to make!
Shrimp are such a fun seafood to work with, because they are the perfect blank canvas to infuse flavor into. I wanted to have a spicy/smokey taste to these shrimp so I utilized: dark chili powder, smoked paprika, cumin, red pepper flakes, oregano, and garlic. Then followed up with a nice base of avocado oil, lime juice, and some kosher salt.
When buying shrimp, I usually go for the peeled and deveined variety. Cleaning shrimp is kind of tedious if you are short on time. If you do want to clean them remember to remove the vein down the back of the shrimp. I also remove the tails before marinating, so it is less messy than doing it later and rubbing all the flavor off with your fingers.
I remove the tail by pinching the shell all the way at the back. This will allow the tail to free itself and you won’t lose any delicious meat.
Whisk all the marinade ingredients together, place the shrimp in the marinade, and stir until all the shrimps are coated. You can marinate in the refrigerator for 30 minutes or up to a few hours, shrimp take on flavor pretty quickly.
Next up is the crema! These spicy shrimp tacos are great on their own, but I’ve always been partial to a little sauce on my shrimp tacos. This creamy sauce lends a little heat itself from the jalapeño, but its the perfect contrast to the spices used on the shrimp.
I used avocado, cilantro (perfect time to use some stems!), garlic, lime juice, deseeded jalapeño, avocado oil, and a touch of water for consistency. You can use sour cream for the creamy factor, but I chose to use greek yogurt as a healthier alternative.
I blended all the ingredients and did a few tastings before proceeding. You don’t want it too thick or too thin, so I added 1 tbsp of water and tested it, then added one more before reaching the consistency I wanted. It may taste a bit spicy on it’s own, but it will all mellow out when it’s all put together.
Now for a quick slaw. Using a purple cabbage and a green cabbage, I sliced them on my mandoline (here is my be careful note). If you do not have a mandoline, a knife will do the trick just try to be consistent with your size of cuts.
I added a few spoons of the avocado crema to the slaw and tossed it until evenly coated. You will be using the rest of the avocado crema to drizzle on top of the tacos!
Next is cooking the shrimp. You can either grill them or cook them in a cast iron. I have done them both ways! If you are going to grill them, skewer them on either soaked bamboo sticks or using metal skewers.
Shrimp cook fast! As they start to cook they are going to begin to coil up. If you are cooking them on the stovetop (depending on the size of the shrimp), they will cook in about 5-7 minutes. I flip them to get a nice char/color on each side. If you are grilling the shrimp, same time frame around 5-7 minutes and flip them midway through.
Time to assemble our spicy shrimp tacos! I used flour tortillas (toasted them in the oven), then I spread the slaw, added a few shrimp, drizzled the avocado crema, then topped with some fresh cilantro and served with lime wedges!
The flavors of the spicy grilled shrimp paired with the creamy avocado crema are a match made for your cinco de mayo or any day of the week! These spicy shrimp tacos are a must make!
Source : https://girlwiththeironcast.com/spicy-shrimp-tacos-avocado-crema/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=724445526_27932742_320405