Spicy Shrimp Tacos
Ingredients:
Shrimp Marinade:
1 Pound Philly Wild Shrimp; Peeled and Deveined
1 Tsp Chili Powder
1 Tsp Cayenne
1/2 Tsp Cumin
5 Cloves Garlic
1/2 Tsp Kosher Salt
1/2 Tsp Red Pepper Flakes
1 Juiced Lime
3 Tbsp Avocado Oil
Taco Ingredients:
1 Cup Shredded Green Cabbage
1 Cup Shredded Purple Cabbage
8-10 Small Flour or Corn Tortillas, lightly toasted
Avocado Crema Ingredients:
1 Medium Avocado
1/2 Cup Cilantro
3 Cloves Garlic
2 Juiced Limes
1 Cup Sour Cream
3 Tbsp Olive Oil
3 Tbsp Water
1/2 Kosher Salt
1 Jalapeño
Garnish:
Lime Wedges
Fresh Cilantro
Preparation:
1. In a small bowl, whisk together the marinade ingredients.
2. Add to prepped shrimp, stir to coat all the shrimp in marinade. Place in refrigerator and marinate for a minimum of 30 minutes.
3. While shrimp is marinating, in a food processor add the avocado crema ingredients.
4. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water, then set aside.
5. Shred the cabbages. Place in a small bowl, add a few spoons of the crema then toss to combine. Save the rest of the crema for the taco at the end.
6. Grab your shrimp. In a seasoned cast-iron skillet over medium/high heat, add shrimp to the pan.
7. Cook for 2-3 minutes, flipping halfway through.
8. Assemble your taco and enjoy!