I am a self-admitted taco-holic. No support group necessary, I just go for it. Fish tacos, carnitas, ground beef, chicken, I think I have posted them all on my blog, even a vegetarian one with cauliflower. So here is the missing piece to the taco puzzle: the shrimp taco. These tacos are bursting with flavor, from the taco itself to the crema and the slaw. Everything is working well together. It takes a few steps, but it is not difficult at all!
What you’ll need:
For the shrimp:
- 1 pound medium shrimp, cleaned
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- flour tortillas
For the crema:
- 2 large ripe avocados, halved and pitted
- 1 cup greek yogurt
- 2 cloves garlic, minced
- 3 – 4 tbsp fresh lime juice
- 1/2 tsp salt
- 1/8 tsp black pepper
For the slaw:
- 1 sliced jalapeno
- 1/2 head green cabbage
- 1/2 head purple cabbage
- 1/2 whole milk
- 1/2 cup mayonnaise
- 1 tbsp sugar
- 1 tsp white vinegar
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/2 bunch fresh cilantro, chopped
Add all ingredients for the crema in a food processor and pulse until creamy consistency is formed. Add all ingredients for the slaw in a medium bowl and mix well. Refrigerate both.
To make the marinade for the shrimp, combine all ingredients (expect shrimp), mix well and marinate shrimp in it for at least 30 minutes.
Add vegetable oil to a frying pan, and fry the shrimp for about 5 minutes. Assemble tacos any way you please. If you want to add anything else, feel free to do so, be creative!
Buen Provecho!
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