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Shrimp Tacos with Avocado Crema

  • 35 m
  • 35 m
Carolyn Casner
“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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/22/2019