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Shrimp Tacos with Avocado Crema
“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.”
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
1Scoop 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.
2Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining ⅛ teaspoon each salt and pepper together in a medium bowl.
3Toss 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.
4Spread 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.