Garlic Shrimp Tacos with Avocado Crema [Recipe]
A balanced diet is a taco in each hand, wouldn’t you agree?! 😆 To say I’m partial to the odd taco would be like saying Yogi Bear kinda likes picnic baskets, or Homer Simpson occasionally eats donuts. You get the picture! I like to think of tacos as a healthy hybrid between a plate of nachos and a salad. With just a few ingredients, you have a simple yet super tasty flavor combination that makes these dressed-up Mexican sandwiches not only delicious, but cheap and very easy to make yourself.
After our trip to O’ahu in July last year, having tested out many a taqueria and feasted on many many tacos, I decided to keep the vacation alive at home by constructing my own very simple, and very macro friendly tacos.
I have to say my normal go to is actually to use our slow cooker and cook up a pork tenderloin with some chipotle spices. I’ll let it cook for about 4 hours 30 minutes until I have beautifully marinated and juicy shredded pork. I do this almost every Sunday without fail with either pork or turkey or chicken so that Jason and I have plenty of protein for the week that we can easily add into salads, sandwiches, breakfast hash or…yes you guessed it, tacos!!!
Tacos are so versatile, you can use any kind of protein you like, or you can make them completely vegetarian like our Cashew and Mushroom vegetarian tacos.
Garlic Shrimp Tacos
- 1 lb medium shrimp peeled & defrosted
- 1 tbsp olive oil
- 1 clove garlic finely chopped
- 1/4 tsp smoked sweet paprika
- 1/4 tsp salt
- 1 pinch ground black pepper
Toppings & Shells
- 8 small corn tortillas (or flour if you prefer)
- 16 oz bag of tri-color coleslaw
- 4 tbsp pico de Gallo
- 4 tsbp Whole Foods Avocado Vinaigrette
- 1/2 lime juice
- First, marinate the shrimp. Place peeled, cleaned, defrosted shrimp in a bowl and toss together with the olive oil, garlic, smoked paprika, salt and pepper. Set to one side while you prepare the other elements of the tacos. (Side-note, you could do this much earlier in the day to allow plenty of time for the shrimp to marinade).
- Place your slaw in another bowl and sprinkle with a little salt and the lime juice. Gently rub the salt and juice into the slaw to tenderize the cabbage.
- Turn your broiler on to high. Arrange your tortillas 4 at a time on a baking tray and lightly grill for a couple minutes each side. I like mine a little crispy on the outside, take yours out sooner if you only want them warmed.
- Whilst your tortillas are warming, spray a non-stick skillet with cooking spray and heat on medium-high heat. Add the shrimp and cook for a few minutes.
- Bring all the ingredients to the table and allow people to construct their own tacos. If you want you can easily measure out the shrimp and divide the total weight by 4.
- To make your tacos add the coleslaw, shrimp and pico de Gallo and then drizzle each taco with 1/2 tbsp of the avocado vinaigrette.