Shrimp Tacos with Avocado Crema || Gracefult Kitchen

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Shrimp Tacos with Avocado Crema

Prawn

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 loaded up on crunchy veg and didn't skimp on the spices.

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

Description

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.