Chili Lime Shrimp Tacos with Avocado Jalapeno Crema
Chili lime shrimp is stuffed inside fresh corn tortillas with crisp cabbage, tomatoes and a tangy avocado jalapeno crema! They're fast, easy and perfect for a weeknight meal!
Servings: 4 servings
Ingredients
For the shrimp tacos:
- 1 lb. raw shrimp, peeled and deveined
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ⅛ tsp cayenne (omit if you don't want them spicy)
- ½-1 lime
- Corn tortillas
- Other optional toppings: lettuce, cabbage, chopped tomatoes, cotija cheese, salsa, lime wedges, etc.
For the avocado jalapeno sauce:
- 2 small avocados (or 1 large)
- ¼ cup cilantro
- 1 Tbsp sour cream
- ½ jalapeno, deseeded
- 2 limes lime, juiced (about 4 Tbsp)
- ½ tsp garlic salt
- 1-2 Tbsp water (to thin it out if needed)
Instructions
To make the crema:
- Place your avocado, cilantro, sour cream, jalapeno, lime juice and garlic salt together in a food processor and blend until smooth. (Add water to thin it out if needed.) Keep your crema chilled in the fridge while you prepare the rest of your ingredients.
To make the shrimp:
- Take the tails off your shrimp and place them in a large plastic bag. Then mix your spices together and pour them into the bag with your shrimp. Squeeze your lime over the top, seal the bag and shake it until the shrimp is completely coated.
- Next, heat a large saute pan over medium high heat and spray it with non-stick cooking spray. Once it's hot, add your shrimp and cook the for 2-3 minutes per side or until done. (Make sure the shrimp is in a single layer and not overlapping. You may need to do this in 2 batches.)
To assemble the tacos:
- Heat your tortillas and layer them with chili lime shrimp, your favorite taco toppings and avocado crema. Serve immediately with extra lime wedges on the side.
Notes
- Gluten Free Version: Already gluten free!
- Dairy free version: Replace the sour cream with dairy free sour cream and omit the cotija cheese. (Or use your favorite vegan feta cheese.)