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Shrimp tacos on a plate with crema sauce

Shrimp Tacos With Cilantro Avocado Lime Crema Sauce

Tender Juicy Shrimp are marinated to perfection and tucked inside soft fried corn tortillas and topped with a luscious Cilantro Avocado Lime Crema for one AMAZING Taco delight!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 3 servings
Calories 1477 kcal

Ingredients
  

  • 1 pound medium prawns peeled and de-veined
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 tsp black pepper or to taste
  • 1 Tablespoon of chopped cilantro
  • 1/4 tsp chili powder
  • Juice of half a lime
  • 1 tablespoon olive oil
  • 6 corn tortillas or 12 mini street corn taco tortillas
  • oil for frying
  • Cabbage mix
  • Queso Fresco
  • Sliced avocado
  • Chopped Cilantro
  • Avocado slices
  • Cilantro avocado lime crema
  • Lime wedges for garnish

FOR THE CILANTRO-AVOCADO-LIME Crema:

  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon cumin
  • Juice from one lime
  • 1/2 avocado
  • Black pepper to taste
  • Dash of chili pepper
  • Dash of garlic powder
  • salt to taste

Instructions
 

  • In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using), diced cilantro, chili powder, black pepper. Add in peeled and deveined shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
  • While shrimp is marinating make Cilantro Lime Avocado Crema.
  • In a blender add the juice of one lime. 2 Tablespoons cilantro. 1/2 cup of sour cream, and spices. Blend on medium high until cilantro is chopped and everything is well blended. Refrigerate until ready to serve.
  • Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
  • Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, and lightly brown, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over. If using street tacos double the shells.
  • Place cabbage mix and chopped cilantro on the tortilla shell. Spoon shrimp into each taco shell making sure to drizzle some of the juices over the cabbage.
  • Drizzle with the Cilantro Avocado Lime Crema Sauce. Tuck in a slice of avocado and sprinkle with Queso Fresco.
  • Serve.

Nutrition

Serving: 2tacosCalories: 1477kcalCarbohydrates: 157gProtein: 70gFat: 75gSaturated Fat: 18gPolyunsaturated Fat: 49gTrans Fat: 1gCholesterol: 375mgSodium: 2501mgFiber: 33gSugar: 25g
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