Shrimp Tacos with Avocado Crema
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 -6 tacos
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Calories
362 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Tacos with Avocado Crema
Description
The recipe starts by peeling thawed shrimp and seasoning them lightly with kosher salt and black pepper. Olive oil is infused with smashed garlic cloves, simmered over low heat until soft and fragrant, imparting gentle roasted garlic notes to the oil. The garlic is removed, and finely minced raw garlic plus chopped roasted garlic are combined in a food processor with lime juice, cilantro, sour cream, and coarsely chopped avocado to create the creamy avocado crema. The seasoned shrimp are then cooked in the garlic-infused oil until done. The warm shrimp are placed on softened white corn tortillas, topped with a crisp broccoli and carrot slaw, queso fresco or cotija cheese, and a drizzle of tomatillo salsa verde. This results in tacos that blend tender, juicy shrimp with a cooling creamy sauce and crunchy vegetables enhanced by bright citrus and herb flavors.
Ingredients
- 1 pound Shrimp look for 41/50 per pound, medium, uncooked, frozen
- 1 tablespoon extra-virgin olive oil
- 6 garlic peeled, cloves
- 2 lime
- ½ cup cilantro leaves plus more for garnish
- ¼ cup sour cream
- 1 avocado , peeled, pitted and coarsely chopped
- ½ teaspoon kosher salt
- 8-12 white corn tortillas
- ½ cup broccoli slaw
- ½ cup carrot slaw
- queso fresco or cotija cheese
- Tomatillo Salsa Verde mild
- black pepper freshly ground
Instructions
- Thaw the shrimp and peel the shells off of the shrimp and discard. Season the shrimp with a sprinkle of kosher salt and freshly ground black pepper, gently toss and set aside.
- Heat the olive oil in a large skillet over medium heat. Smash 5 of the garlic cloves with the side of a heavy knife and place in the skillet, reserving the additional garlic clove. Reduce the heat to low and simmer the garlic for 8-10 minutes, occasionally turning the cloves until the garlic is fragrant and lightly browned all over. Remove the garlic from the pan, set aside, and remove the pan from the heat, saving it to cook the shrimp in later.
- While the garlic is simmering, finely mince the remaining clove of garlic and add it to the bowl of a food processor. Chop the softest parts of the reserved cooked garlic and add to the food processor. Add the juice of 1 lime and ½ cup cilantro leaves. Whiz the food processor until the leaves and garlic are finely chopped. Add the sour cream, the chopped avocado, and the kosher salt and blend until the mixture is smooth and combined.
- Bring the pan with the reserved garlic oil to medium heat. Add the shrimp and cook for 2 minutes on each side. Remove from heat so the shrimp don't overcook.
- Stack and cover the corn tortillas in a dish towel and microwave for 30 seconds.
- For each taco, stack 2 corn tortillas together and spread a spoonful or two of the avocado crema on the top tortilla. Add some broccoli slaw, 4-5 shrimps, and top with queso fresco, tomatillo salsa, and garnish with cilantro leaves. Serve with lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 tacos
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 188mg | 63% |
| Sodium | 471mg | 20% |
| Potassium | 779mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 30mg | 33% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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