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Shrimp taco by Misfits Market

Spicy Shrimp Tacos with Avocado Crema Slaw

  • Author: Misfits Market

Ingredients

Scale

For the Tacos

  • 2 tablespoons extra-virgin olive oil
  • Juice from 1 lime
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1 pounds shrimp, peeled, deveined, and tails removed (about 30)
  • 8 corn tortillas, warmed

For the Avocado Crema

  • 1/2 large avocado
  • 1/4 cup Greek yogurt
  • 1 clove garlic
  • 1/4 cup cilantro, leaves and tender stems
  • 1 jalapeño, seeds removed
  • Juice of 1 lime
  • Kosher salt

For the slaw

  • 1/4 head of green cabbage, thinly shredded
  • 1/2 jalapeño, seeds removed, thinly sliced
  • 1/3 cup cilantro, leaves and tender stems

For Serving

  • Lime wedges
  • 1/4 cup cilantro, leaves and tender stems
  • Optional: thinly sliced radishes and cotija cheese

Instructions

  1. For the tacos: In a bowl, toss shrimp with olive oil, lime juice, paprika, cayenne, garlic powder, and salt. Let marinate at room temperature for about 10 minutes.
  2. Heat a large skillet over medium-high heat. Cook shrimp, flipping once, until just opaque, about 1-2 minutes each side.
  3. For the crema: In a food processor or blender, add avocado, Greek yogurt, garlic clove, cilantro, jalapeño, and lime juice. Blitz until smooth and season with salt to taste.
  4. For the slaw: In a large bowl, toss cabbage, jalapeño, and cilantro with half of the avocado crema. Let sit for a few minutes before serving.
  5. To serve: Assemble tacos by layering slaw on top of a warmed tortilla. Add shrimp over the slaw, then add a dollop of crema and some cilantro to finish. Top with optional radish and cotija and enjoy!