Spicy Shrimp Tacos w/Avocado Crema

First thing you’ll do is marinate the shrimp. Whisk together: 3 tablespoons avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes and kosher salt. Add in the shrimp, mix to coat the shrimp. Place in refrigerator and marinate for 30 minutes, max.

While shrimp is marinating, in a food processor add the avocado crema ingredients: Avocado, cilantro, jalapeno, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth.

In a bowl add the slaw mix, place a few spoons of avocado crema on top and stir to combine.

In a cast iron skillet over medium high heat. Place shrimp in skillet, make sure not to overlap for better cooking. Cook for 2-3 minutes per side.

Heat corn tortillas, place slaw on top, the shrimp on top of that and the avocado crema.

Ingredients

• 1lb shrimp, peeled and deveined, tails removed

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon dried oregano

• 1 teaspoon garlic, minced

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon salt

• juice of one lime

• 3 tablespoons avocado oil

  Avocado Crema

• 1 medium avocado, seed removed and flesh scooped out

• 1/2 cup cilantro

• 1 jalapeno, seeds removed

• 3 cloves garlic, peeled

• 2 limes, juiced

• 1/2 cup plain Greek yogurt

• 1 tablespoons avocado oil

• 3 tablespoons water

• 1/2 teaspoon kosher salt

  Other

• 1 cup shredded green cabbage

• 1 cup shredded purple cabbage

• corn tortillas or flour

• fresh cilantro

• lime wedges