Tacos are a staple in our home, and we’re forever re-inventing our taco game to mix it up! With Cinco de Mayo around the corner, we wanted to share one of our hot weather favs; spicy shrimp tacos!
As a busy mom I’m always on the lookout for recipes that can be assembled in a flash and taste amazing. This meal takes about 20 minutes to whip together and serves 4 very happy people.
We eat tacos about once a week. It’s our ‘thing’. When people come over to our house they usually ask for tacos if prompted; I feel like we’ve pretty much dialed in our game after all of these years! Our homemade salsa or pico de gallo [1] disappears in seconds and the same goes for our guacamole [2] (the biggest bowl of guacamole that I made for Charles’ birthday party disappeared in seconds when I served it even though he grilled me about making so much in the first place). Because who doesn’t love taco night?
These tacos can be made as spicy as you wish, and are gluten free if you use gluten free versions of all of the ingredients (it’s crazy, some rice has a starch coating that isn’t gluten free, and a lot of spices aren’t gluten free so just a word of warning if you are cooking for someone who indeed has a gluten intolerance or celiac disease).
We eat a plant heavy diet, but when we do eat meat or seafood I have been purchasing it from Tru Local, [3] a company that offers a delivery service sourcing local high quality products from farmers who care. If you’re wanting to check them out use code FRAICHE20 at checkout to get 20% off your first regular sized box.
If you want to make these vegan I would substitute the shrimp with a small head of cauliflower that has been cut into florets, blanched (cooked for 1-2 minutes then run under cold water) and then seasoned and cooked the same way as indicated for the shrimp. Of course use dairy free versions of the yogurt or sour cream if this is the route you go.
Shrimp Tacos with Avocado Crema
These addictive tacos can be prepared on the grill or in a pan and are packed with fresh flavour! They can be made spicy or mild depending on your preference, just adjust the cajun spice accordingly (or leave out completely)! This recipe makes about 8 tacos and serves 4 people for a main dish (or more for an appy!)
Ingredients
SHRIMP
- 24 shrimp or prawns (peeled and deveined, tails removed)
- 1 tablespoon olive oil
- 1 tablespoon cajun spice mix
- 1 clove garlic, crushed
COLESLAW
- 2 cups shredded green cabbage
- 3/4 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/2 cup shredded apple (Ambrosia is best, peel can be left on)
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- juice of 1/2 lime
AVOCADO CREMA
- 1 ripe avocado
- juice of 1/2 lime
- 1 garlic clove, crushed
- 1/4 cup plain Greek yogurt or sour cream (can use dairy free)
- salt to taste
TACOS
- 8 corn tortillas warmed*
- 2 cups cooked rice (optional)
- 1 bunch chopped cilantro
- lime, cut into wedges
- Chipotle Tabasco sauce (optional)
Instructions
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Preheat your BBQ grill (or prepare a grill pan over medium heat if cooking indoors: don't turn on the burner in advance if cooking indoors, only preheat the pan once ready to cook the shrimp). In a medium bowl combine the shrimp with the oil, garlic and cajun spice mix and stir to combine.
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In a medium bowl, combine the coleslaw ingredients; stir to combine and set aside. Transfer to a serving dish and refrigerate until needed.
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In a separate small bowl mash the avocado until smooth (you can use a mini food processor if desired) and mix with the lime juice, yogurt or sour cream and garlic. Season with salt to taste and set aside. You can thin it with some milk or unsweetened almond milk if you like it less thick. Transfer to a serving dish and refrigerate until needed.
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Cook the shrimp until pink, just cooked throughout and slightly charred (about 2 minutes a side). Transfer to a dish and tent with foil or another plate to keep warm.
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Warm the corn tortillas (see note), layering the rice (if using), coleslaw, prawns, avocado crema, cilantro and any other condiments you wish to put on them. Enjoy!
Recipe Notes
* to warm the corn tortillas hold the tortilla over an open gas flame for 10-20 seconds using a set of metal tongs