Skip to Content

Shrimp Tacos with Avocado Crema

By Tested and perfected in the Sur la Table kitchen

Ingredients

  • Slaw:
  • 2 cups finely shredded red cabbage
  • ½ cup peeled and shredded carrot
  • 1 medium jalapeno pepper, seeded and minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Sea salt and freshly black ground pepper

  • Avocado-lime crema:
  • 1 medium avocado, peeled and pitted
  • ⅓ cup Crema Mexicana
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice

  • Shrimp:
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 tablespoon chipotle paste
  • 1 teaspoon fresh lime juice

  • For serving:
  • 8 corn tortillas
  • 1 cup cilantro leaves, roughly chopped
  • 1 lime, cut into wedges
  • 1 bunch breakfast radishes, slices


Procedure

To make the slaw: In a large mixing bowl, toss all slaw ingredients together. Taste and adjust seasoning with salt and pepper. Set aside.

Avocado crema: Place all ingredients in the bowl of a food processor. Blend into a smooth sauce, taste and adjust seasonings with salt. Transfer to a small bowl, set aside.

For the shrimp: Preheat pan on medium-high heat. In a medium bowl, toss the shrimp with the oil, chipotle paste and lime juice. Season shrimp with salt and pepper. Cook the shrimp tossing in the pan for about 1 to 2 minutes per side.

To serve: Fill each warm tortilla with grilled shrimp, a small amount of slaw, lime crema, and cilantro leaves. Serve with lime wedges and remaining slaw on the side.