Spice-Rubbed Shrimp Tacos with Creamy Avocado Sauce

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 8 servings
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Ingredients

Spiced Shrimp:

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon sweet paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

80 small shrimp (about 1 1/2 pounds), peeled (remove tail shells) and deveined

Cooking spray

Avocado Sauce:

2 medium ripe Hass avocados, peeled and pitted

4 scallions, roughly chopped

2 garlic cloves

Zest and juice of 2 limes

1 jalapeno, stem removed, pepper split in half with seeds left in

1 cup tightly packed cilantro leaves

1/2 cup cold water

3 tablespoon white wine vinegar

1 teaspoon cumin

1/2 teaspoon kosher salt

Sixteen 5-inch yellow corn super-soft tortillas, charred and kept warmed 

3 cups finely shredded green cabbage

4 Campari tomatoes, cut into 1/4-inch dice

Hot sauce, for drizzling, optional

2 limes, cut into wedges

Directions

  1. For the shrimp: Whisk the cumin, chili powder, paprika, garlic powder, oregano, salt, pepper and cayenne together in a small bowl.
  2. Place the shrimp in a medium bowl and sprinkle with the spice mixture. Toss to coat. Set aside for 10 minutes.
  3. Meanwhile, for the avocado sauce: Combine the avocados, scallions, garlic, lime zest and juice, jalapeno, cilantro, water, vinegar, cumin and salt in a blender. Blend on high for 2 minutes or until a smooth, creamy sauce forms, stopping and scraping down the sides as needed.
  4. Char the tortillas by holding them with tongs over an open flame until they’re warmed and browned in spots. Transfer them to a plate as they’re done; cover the tortillas with foil and keep warm.
  5. Heat a large cast-iron skillet over medium-high heat. Lightly spray with oil to prevent sticking. Working in batches, cook the shrimp 1 to 2 minutes per side or until firm and cooked through.
  6. To serve, place 2 tortillas on a plate and top with some shredded cabbage followed by about 5 shrimp per taco, a drizzle of the avocado sauce, diced tomatoes and hot sauce if using. Repeat with the remaining tortillas, shrimp and fillings. Serve with lime wedges.