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
- 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.
- Heat a large skillet over medium-high heat. Cook shrimp, flipping once, until just opaque, about 1-2 minutes each side.
- 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.
- 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.
- 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!