Shrimp and Avocado Tacos

Name: Shrimp and Avocado Tacos
Cook time: 10 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 680 g shrimp peeled and deveined; 15 ml lime juice freshly squeezed, divided; 2 g lime zest finely grated; 6 g garlic minced; 4 g ground cumin; 4 g chili powder; 4 g fine salt divided; 2 g black pepper freshly ground; 10 ml olive oil divided; 300 g green cabbage thinly shredded; 60 g red onion very thinly sliced; 15 g cilantro chopped; 20 g jalapeño seeded if preferred, finely sliced; 15 ml lime juice freshly squeezed, divided; 4 g fine salt divided; 10 ml olive oil divided; 120 g sour cream; 15 ml lime juice freshly squeezed, divided; 30 ml water for loosening the crema, if needed; 10 ml olive oil divided; 8 count corn tortillas warmed; 2 count avocado peeled, pitted, and sliced; 80 g radishes thinly sliced; 15 ml hot sauce for serving

Shrimp is briefly marinated with lime, garlic, and spices, then grilled and tucked into warm corn tortillas. A cabbage slaw adds crunch, while avocado and a simple lime crema round out the tacos. The components are built for a fast weeknight dinner with minimal active time.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

680 g shrimp peeled and deveined
15 ml lime juice freshly squeezed, divided
2 g lime zest finely grated
6 g garlic minced
4 g ground cumin
4 g chili powder
4 g fine salt divided
2 g black pepper freshly ground
10 ml olive oil divided
300 g green cabbage thinly shredded
60 g red onion very thinly sliced
15 g cilantro chopped
20 g jalapeño seeded if preferred, finely sliced
15 ml lime juice freshly squeezed, divided
4 g fine salt divided
10 ml olive oil divided
120 g sour cream
15 ml lime juice freshly squeezed, divided
30 ml water for loosening the crema, if needed
10 ml olive oil divided
8 count corn tortillas warmed
2 count avocado peeled, pitted, and sliced
80 g radishes thinly sliced
15 ml hot sauce for serving

Instructions

In a large bowl, combine the shrimp with 15 ml lime juice, the lime zest, garlic, cumin, chili powder, 4 g salt, black pepper, and 10 ml olive oil. Toss to coat and let sit while you make the slaw, about 10 minutes. The shrimp should look evenly coated and slightly opaque at the edges from the acidic marinade.
In another bowl, combine the cabbage, red onion, cilantro, and jalapeño, if using. Add 15 ml lime juice, 4 g salt, and 10 ml olive oil. Toss until lightly dressed and slightly softened. The slaw should be glossy, crunchy, and evenly seasoned without pooling liquid.
Stir the sour cream with the remaining 15 ml lime juice and 0 g salt. Add up to 30 ml water, a little at a time, only if you want a looser drizzle. The crema should be spoonable and lightly tangy; it should still cling to the spoon.
Heat a grill pan or skillet over medium-high heat. Cook the shrimp in a single layer with the remaining 10 ml olive oil, about 2 minutes per side, until just opaque and curled. The shrimp should be pink, opaque, and springy, with lightly browned edges but not tough.
Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap them in a damp towel and microwave briefly until pliable. The tortillas should bend without cracking and feel hot through the center.
Fill each tortilla with shrimp, slaw, and avocado slices. Add radishes and hot sauce, if using, and spoon over the lime crema. The tacos should hold together when lifted, with shrimp on top and a visible layer of slaw and avocado.