Spicy Shrimp Avocado (Print-Friendly Version)
# What You'll Need:
→ Shrimp Mix
01 -
1 pound peeled and deveined raw shrimp with tails off
02 -
1 teaspoon kosher salt
03 -
1 teaspoon minced garlic or half a teaspoon garlic powder
04 -
3 tablespoons avocado oil
05 -
Juice from one lime (about 2 teaspoons)
06 -
Half a teaspoon red chili flakes
07 -
Half a teaspoon dried oregano
08 -
1 teaspoon smoky paprika
09 -
Half a teaspoon ground cumin
10 -
1 teaspoon dark chili powder
→ Creamy Avocado Sauce
11 -
Half a cup plain Greek yogurt
12 -
1 jalapeño, seeds taken out
13 -
3 garlic cloves, peeled
14 -
3 tablespoons water plus a bit more as needed
15 -
3 tablespoons avocado oil
16 -
Juice of 2 limes (around 3 tablespoons)
17 -
1 medium avocado, scooped and pitted
18 -
Half a cup fresh cilantro leaves
19 -
Half a teaspoon kosher salt
→ Taco Fixings
20 -
8 to 10 small corn or flour tortillas, warmed up lightly
21 -
Fresh cilantro for topping
22 -
1 cup shredded purple cabbage
23 -
1 cup shredded green cabbage
24 -
Lime wedges for serving
# Step-by-Step Directions:
01 -
Grab a small bowl and stir together avocado oil, lime juice, chili powder, smoky paprika, cumin, oregano, garlic, chili flakes, and salt. Add in the shrimp and mix well so everything’s coated. Put it in the fridge and let it sit for up to half an hour.
02 -
Toss the avocado, cilantro, jalapeño, garlic, lime juice, yogurt, avocado oil, water, and salt into a food processor. Blend until it's smooth and creamy. Add more water if it feels too thick. Set it aside.
03 -
Thinly slice the green and purple cabbage with a knife or mandoline. Put both in a bowl and mix with a few spoonfuls of the avocado sauce. Save some sauce for drizzling later.
04 -
Warm up a cast-iron pan over medium-high heat. Spread the shrimp in a single layer, no crowding. Cook for 4 to 6 minutes, flipping halfway through until they turn pink and get a little char.
05 -
Lay out the tortillas, pile on the cabbage slaw, then the cooked shrimp. Drizzle the leftover avocado sauce on top, sprinkle with fresh cilantro, and serve with lime wedges on the side.
# Helpful Notes:
01 -
Try not to leave shrimp in the marinade over 30 minutes so the lime juice doesn’t start ‘cooking’ them and messing with the texture.