Shrimp Tacos

Ingredients

Shrimp

• Frozen jumbo shrimp (5 per taco)

• 1 tbsp coriander

• 1 tsp paprika

• 1 tsp cayenne

• 1/2 tsp chili powder

• 1 tsp garlic powder

• 1 tsp avocado oil

• salt and pepper to taste

Avocado Crema

• 1/2 avocado

• juice + zest from 1 lime

• 1/2 cup cilantro, chopped

• 1 tsp avocado oil

• 2 garlic cloves

• 1/4 cup greek yogurt

• 1/2 medium jalapeño, chopped

Other

• Shredded cabbage

• Tacos (I used corn but whatever floats your boat)

Directions

Shrimp

1. To de-frost the shrimp, take out of the fridge, seal in a ziplock bag, and thaw in a bowl of cold water for 30 minutes.

2. Drain off excess water and pat dry.

3. Add seasoning and stir to evenly coat. Allow to marinate at room temperature for at least 20 minutes.

4. Spray a frying pan with cooking oil and allow to heat to medium.

5. Once the pan is hot, add shrimp. Allow to cook for 2-3 minutes on each side or until they become more opaque. (Shrimp cook fast so don't overcook!)

Avocado Crema

If using a food processor, add all the ingredients and blend. Add water as needed to thin.

1. Chop avocado and mince garlic into finer pieces.

2. Add all the ingredients to a blender and blend until smooth. Add water in tbsps as needed to thin.

Shrimp

1. To assemble the tacos, toast corn tortillas over medium heat.

2. Mix 1 tbsp crema with shredded cabbage.

3. Fill tacos with cabbage mixture and top with shrimp.

4. Garnish with extra cilantro, lime juice, and hot sauce if desired.

Only make the crema ahead of time. Make the shrimp day of. Avocado crema will last in the fridge for up to 6 days.