5 from 33 votes
Shrimp Tacos with Avocado Crema
Shrimp Tacos with Avocado Crema combine seared medium shrimp with a smooth, tangy avocado and sour cream sauce brightened by lime and cilantro. Garlic-infused olive oil adds subtle roasted flavor to the skillet. The shrimp are served on warmed white corn tortillas with fresh broccoli and carrot slaw, cheese, and a mild tomatillo salsa verde for a mixture of textures and fresh, savory, and creamy flavors; a balanced taco filling with vibrant accents.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
-6 tacos
Calories:
362 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 -6 tacos
Amount Per Serving
Calories 362
% 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.