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Shrimp Tacos with Coleslaw and Avocado Crema
5 from 3 votes
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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!)

Course Main Course
Cuisine Mexican
Keyword Shrimp Tacos
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Author Fraiche Nutrition

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

  1. 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.

  2. In a medium bowl, combine the coleslaw ingredients; stir to combine and set aside. Transfer to a serving dish and refrigerate until needed.

  3. 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.

  4. 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.

  5. 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