Name: Shrimp Tacos with Avocado Crema
Prep time: 35 min
Total time: 35 min
Ingredients: 1 ripe medium avocado, halved and pitted; 1/2 cup roughly chopped cilantro, plus 2 tablespoons, divided; 0.25 cup sour cream; 2 tablespoons rice vinegar, divided; 0.25 teaspoon salt, divided; 0.25 teaspoon ground pepper, divided; 2 cups thinly sliced red cabbage; 0.5 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

Shrimp Tacos with Avocado Crema

5.0

(10)

9 Reviews

Protein-packed, lean 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. We've also loaded up on crunchy veg and didn't skimp on the spices.

Carolyn Casner

Updated on June 23, 2020

Prep Time:

35 mins

Total Time:

35 mins

Servings:

Yield:

8 tacos

Nutrition Profile:

Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High Fiber High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 ripe medium avocado, halved and pitted
1/2 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

Directions

Scoop avocado flesh into a mini food processor. Add 1/2 cup cilantro, sour cream, 1 tablespoon vinegar and 1/8 teaspoon each salt and pepper. Process until smooth.
Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining 1/8 teaspoon each salt and pepper together in a medium bowl.
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.
Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about 1/4 cup of the cabbage mixture and 1/3 cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.

Nutrition Facts (per serving)

333	Calories
15g	Fat
31g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 333
% Daily Value *
Total Carbohydrate 31g	11%
Dietary Fiber 8g	29%
Total Sugars 3g
Protein 22g	44%
Total Fat 15g	19%
Saturated Fat 3g	15%
Cholesterol 142mg	47%
Vitamin A 3191IU	64%
Vitamin C 27mg	30%
Folate 57mcg	14%
Sodium 294mg	13%
Calcium 138mg	11%
Iron 2mg	11%
Magnesium 88mg	21%
Potassium 698mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.