Chopped Shrimp Tacos with Spicy Avocado Crema
These vibrant chopped shrimp tacos feature perfectly seasoned, bite-sized pieces of succulent shrimp topped with a creamy, kick-of-heat avocado crema. A fresh spring weeknight dinner that comes together in under 20 minutes.
Ingredients
- 450g raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ripe avocados
- 3 tablespoons fresh lime juice
- 1 jalapeño, seeded and roughly chopped
- 2 tablespoons fresh coriander, plus extra for garnish
- 3 tablespoons water
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 cup cherry tomatoes, quartered
Instructions
Pat shrimp dry and chop into small bite-sized pieces. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper in a bowl.
Make the spicy avocado crema by blending avocados, lime juice, jalapeño, coriander, water, and a pinch of salt in a blender until smooth. Set aside.
Heat a large skillet over medium-high heat. Add the seasoned chopped shrimp in a single layer and cook for 3-4 minutes per side, stirring occasionally, until shrimp are pink and opaque and internal temperature reaches 63°C (145°F).
Warm corn tortillas in a dry skillet for 30 seconds per side or wrap in a damp paper towel and microwave for 30 seconds.
Assemble tacos by dividing chopped shrimp among warm tortillas. Top with shredded red cabbage and quartered cherry tomatoes.
Drizzle generously with spicy avocado crema and garnish with fresh coriander. Serve immediately with lime wedges on the side.
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