Recipe courtesy of Ezra Potash and Adeev Potash

Shrimp Tacos with Pickled Cabbage and Avocado Crema

Tacos are the eighth wonder of the world—they even have their own day of the week. We love tacos al pastor and barbacoa, but most of all we love fish or shrimp tacos. They're light, balanced and endlessly customizable. Today we are making a spicy shrimp taco with avocado crema, inspired by one of our favorites from Trejo's Tacos in Los Angeles.
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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Pickled Cabbage:

1/2 cup white vinegar

1/4 cup sugar

2 cups shredded green cabbage

1 jalapeno, seeds and membranes removed, diced

Kosher salt

Shrimp:

3 tablespoons olive oil

3 chipotle peppers from a can of chipotles in adobo

3 cloves garlic

2 tablespoons tomato paste

1 tablespoon honey

Juice of 1 lime

1 pound medium shrimp, peeled and deveined (about 20 to 25 shrimp)

1/2 red onion, sliced

Kosher salt and freshly ground black pepper

Avocado Crema:

2 ripe avocados, pitted and peeled

Zest and juice of 1 lime

2 tablespoons olive oil

1/4 cup cilantro leaves

4 ounces sour cream

Kosher salt and freshly ground black pepper

Assembly:

8 small corn tortillas

Cilantro leaves, for garnish

Directions

  1. For the pickled cabbage: Whisk together the white vinegar and sugar in a large bowl until the sugar is dissolved. Add the cabbage and jalapeno and mix to combine. Season with salt. Refrigerate until ready to serve.
  2. For the shrimp: In a blender, puree 2 tablespoons of the olive oil, the adobo peppers, garlic, tomato paste, honey and lime juice until smooth. Pour into a large mixing bowl and add the shrimp, tossing to evenly coat. Preheat the broiler to high. 
  3. For the avocado crema: Put the avocado, lime zest and juice, olive oil, cilantro and sour cream in a blender or food processor. Season with salt and pepper and puree until smooth. Refrigerate until ready to serve. 
  4. Put the sliced red onion in a mixing bowl and toss with the remaining 1 tablespoon of olive oil. Season with salt and pepper. 
  5. Place the shrimp on a sheet pan in an even layer. Scatter the onion slices around the shrimp. Broil for 3 to 4 minutes. Remove from the oven. 
  6. Heat the corn tortillas on both sides on a griddle or over an open flame on your stovetop burner. 
  7. Assemble the tacos, layering each tortilla with the avocado crema, shrimp and pickled cabbage. Garnish with cilantro and enjoy! 
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