Shrimp Tacos with Avocado Crema
If you want shrimp tacos that have it all, these Shrimp Tacos with Avocado Crema, Coleslaw and Mango Pico de Gallo are it! Juicy seasoned shrimp, a fresh mango pico de gallo, and a creamy avocado coleslaw all piled into warm tortillas and topped with avocado crema. Whether you are making them for a casual weeknight dinner or serving them at your next summer gathering, these are the tacos people will talk about long after the last one is gone!
Equipment
- 1 blender (or food processor)
Ingredients
For Mango Pico de Gallo
- 1 mango (about 1 cup diced)
- 1 red bell pepper
- 2 roma tomatoes
- ¼ red onion (about ½ cup, more to taste)
- 1 jalapeno pepper
- ½ cup cilantro, finely chopped
- 2 limes, juice of both and zest of 1 (about ¼ cup juice and 1 teaspoon zest)
- ½ teaspoon garlic powder (more to taste)
- ½ teaspoon kosher salt (more to taste)
For Avocado Crema and Slaw
- 3 cups shredded cabbage (green or purple or a mix, I do 2 cups green + 1 cup purple)
- 1 jumbo avocado (or 2 medium avocados)
- ½ cup Greek yogurt
- 1 tablespoon mayonnaise (I use mayo made with extra-virgin olive oil)
- ¼ cup fresh cilantro
- 1 lime, juiced (about 2 Tbsp)
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon kosher salt
- 2-4 tablespoon water (add 1 tablespoon at a time as needed to thin it out, I usually add 2 Tbsp)
For Shrimp
- 1 lb shrimp (I use large sized shrimp)
- 1 tablespoon extra virgin olive oil
- 1 lime, juice of (about 2 Tbsp)
- ½ tablespoon honey
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ⅕ teaspoon black pepper
For Assembling Tacos
- tortillas
- toppings of choice (fresh cilantro or wedge of lime work great)
Instructions
- Make the Mango Pico de Gallo: chop your ingredients and combine everything in a small bowl and give it a toss. Set aside.
- Make the Avocado Crema - cut the avocado in half, remove the pit, and peel it. To make the blending process easier, give the avocado a rough chop. Add all the dressing ingredients except the water to a high-speed blender or food processor. Blend until smooth. Add a tablespoon of water at a time until it reaches a thick but pourable consistency. I usually do about 2 tablespoon of water.
- Make the Avocado Coleslaw: finely shred the cabbage. I like my cabbage very fine for coleslaw so if you're using a packaged coleslaw mix, I suggest to give it one more run through with your knife. Pour a little more than half the sauce over your shredded cabbage and save the rest to serve with the tacos. Mix to combine.
- Prep shrimp: If using frozen shrimp, thaw first. If needed, devein your shrimp. I usually buy my shrimp deveined for ease but deveining it is not as intimidating as you might think! Pat shrimp dry with paper towels.
- In a medium bowl, combine the shrimp, olive oil, honey, lime juice, and spice mixture until each shrimp is coated. Let it marinate for about 10 minutes.
- Heat a large skillet on medium-high heat and add a drizzle of oil. Add shrimp to the skillet in a single layer. Then cook each side of the for shrimp 2-3 minutes or until cooked through. You can tell when the shrimp is done when it turns opaque.
- Now all that's left to do is assemble your tacos. To your tortilla, add your avocado lime crema slaw, shrimp, and mango pico with some of the extra avocado crema on top.
- Hint: when using an ingredient that is acidic like the lime juice in the shrimp marinade, be sure not to let it marinade more about about 10-15 minutes because it will start to break down the protein in the shrimp. If you are doing meal prep and marinating in advance, add the lime juice right before you're ready to cook!
Video
Notes
Meal Prep and Storage
- Meal Prep - Prep the Mango Pico and Avocado Lime Crema Slaw ahead of time so all that's left to do when it comes time to eat is to make the shrimp! Remember to set some of the crema aside to add to the top your tacos. Save time by using a bag of shredded cabbage and grab shrimp that is already peeled and deveined.
- Storage - store shrimp taco leftovers in an airtight container in the refrigerator for up to 3-4 days. The avocado lime crema sauce and slaw will stay good for up to 2 days, and the mango pico can be stored in the fridge for up to 5 days and will absorb more flavor over time.
Tried this recipe?Let us know how it was!
