🌮 Spicy Shrimp Tacos with Avocado Crema

These Spicy Shrimp Tacos are quick, fresh, and packed with flavor. The creamy, tangy avocado crema is the perfect cool contrast to the spiced, pan-seared shrimp. They’re a healthy weeknight favorite that you can have on the table in about 30 minutes!

Ingredients

For the Shrimp

• 1 lb raw shrimp, peeled and deveined (450g)
• 1 tbsp olive oil (15ml)
• 1 tsp chili powder (3g)
• 1/2 tsp cumin (2g)
• 1/2 tsp smoked paprika (2g)
• 1/2 tsp garlic powder (2g)
• 1/2 tsp kosher salt (2g)
• 1/2 tsp black pepper (1g)
• Zest and juice of 1 lime (25ml)

For the Avocado Crema

• 1 medium ripe avocado
• 2/3 cup nonfat Greek yogurt (160g)
• 2 tbsp olive oil (30ml)
• 2 tbsp fresh lime juice (30ml)
• 1 clove garlic
• 1/2 packed cup cilantro (10g)
• 1/2 tsp kosher salt (2g)
• 1/4 tsp cumin (1g)
• 1/2 jalapeño, seeded (optional, for heat)
• Fresh cracked pepper

For the Slaw & Assembly

• 1 cup shredded red or green cabbage (70g)
• 1/4 cup chopped fresh cilantro (10g)
• 1 avocado, diced (optional)
• 6 small corn tortillas (72g; about 12g each)
• Lime wedges, for serving

Instructions

1. Prep & Cook the Shrimp: Pat shrimp dry. Toss with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, lime zest, and juice. Heat a skillet over medium-high. Cook shrimp 2-3 min per side, until just opaque and curled. (Or air fry at 400 for 5-6 min). Remove from pan and squeeze extra lime.
2. Make the Avocado Crema: Blend avocado, Greek yogurt, olive oil, lime juice, garlic, cilantro, salt, cumin, jalapeño, and pepper in a small food processor until creamy and tangy. Taste and add more salt/lime if desired.
3. Assemble Tacos: Warm the corn tortillas in a dry skillet or microwave under a damp towel. Toss cabbage and cilantro together. Spread a spoonful of crema on each tortilla, top with cabbage slaw, shrimp, extra crema, and diced avocado (if using). Garnish with more cilantro and a squeeze of lime.