Shrimp Tacos with Avocado Crema

Shrimp Tacos with Avocado Crema

2 Reviews
From:, February 2018

Avocado cuts some of the sour cream in our quick crema loaded with cilantro, for a healthier taco sauce that takes these shrimp tacos to the next level. Shrimp cook up super-fast, making them the ultimate taco filling for a fast weeknight dinner that's also impressive and delicious enough for a weekend dinner party.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 ripe medium avocado, halved and pitted
  • ½ cup roughly chopped cilantro, plus 2 tablespoons, divided
  • ¼ cup sour cream
  • 2 tablespoons rice vinegar, divided
  • ¼ teaspoon salt, divided
  • ¼ teaspoon ground pepper, divided
  • 2 cups thinly sliced red cabbage
  • ½ cup shredded carrot
  • 1 scallion, chopped
  • 1 pound large shrimp (21-25 count), peeled, deveined and cut in half
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon avocado oil
  • 8 corn tortillas, warmed
  • Lime wedges for serving


  • Prep

  • Ready In

  1. Scoop avocado flesh into a mini food processor. Add ½ cup cilantro, sour cream, 1 tablespoon vinegar and ⅛ teaspoon each salt and pepper. Process until smooth.
  2. Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining ⅛ teaspoon each salt and pepper together in a medium bowl.
  3. Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.
  4. Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about ¼ cup of the cabbage mixture and ⅓ cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 333 calories; 15 g fat(3 g sat); 8 g fiber; 31 g carbohydrates; 22 g protein; 57 mcg folate; 142 mg cholesterol; 3 g sugars; 0 g added sugars; 3,191 IU vitamin A; 27 mg vitamin C; 138 mg calcium; 2 mg iron; 294 mg sodium; 698 mg potassium
  • Nutrition Bonus: Vitamin A (64% daily value), Vitamin C (45% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ fat, 2 lean-protein, 1½ starch, 1 vegetable

Reviews 2

December 10, 2018
profile image
By: Patti P
My husband doesn't like seafood or fish very much, so he was skeptical when he saw me making this. He was really impressed and I loved them too. Additional note: We did also add some homemade chipolte aoli on top.
July 11, 2018
profile image
By: Olivia
These were great and flavorful!
More Reviews