Bronzed Shrimp Tacos with Avocado Crema by @shonda1020

25 min
Medium

4 servings

🦐

450 g

Shrimp

🫒

60 ml

Olive Oil

🌿

2.5 ml

Cumin

🧂

15 ml

Salt

🧄

2.5 ml

Garlic Powder

🌶️

5 ml

Paprika

🌶️

5 ml

Chipotle Lime Garlic Salt

⚫

1.3 ml

Black Pepper

🧄

12 g

Garlic Cloves

🌮

200 g

Tortillas

🧀

Cotija Cheese

🍅

180 g

Tomato

🧅

55 g

Red Onion

🌶️

14 g

Jalapeño

🌿

15 g

Cilantro

🍋

90 g

Lime

🧂

1 tsp

Salt

🥑

150 g

Avocado

🧄

2

Garlic Cloves

🌿

1 tbsp

Cilantro

🌿

0.25 tsp

Cumin

🍋

1

Lime

🧂

0.5 tsp

Salt

🥛

60 ml

Sour Cream

Preparation Steps

  1. Step 1/15

    Defrost the 1 lb large shrimp if frozen, then rinse it under cold water.

    large shrimp
    🥣mixing bowl

  2. Step 2/15

    Remove the shrimp tails and butterfly the shrimp along the back; remove veins if present.

    large shrimp
    🪵cutting board
    🔪chef's knife

  3. Step 3/15

    Pat the prepared shrimp thoroughly dry with paper towels.

    large shrimp
    🧻paper towels

  4. Step 4/15

    Combine the shrimp with 1/4 cup olive oil, 1 tsp paprika, 1/4 tsp ground cumin, 1 tsp chipotle lime garlic salt, 1 tsp salt, garlic powder, black pepper, and 2 garlic cloves.

    large shrimp
    olive oil
    paprika
    ground cumin
    chipotle lime garlic salt
    salt
    garlic powder
    black pepper
    garlic cloves
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/15

    Mix the seasoned shrimp well and let it marinate while preparing the toppings.

    large shrimp
    🥣mixing bowl
    🍴spatula

  6. Step 6/15

    Finely chop 1 tomato, 1/2 red onion, 1 jalapeño pepper, and 3 tbsp fresh cilantro for the pico de gallo.

    tomato
    red onion
    jalapeño pepper
    fresh cilantro
    🪵cutting board
    🔪chef's knife
    🥣mixing bowl

  7. Step 7/15

    Mix the chopped pico de gallo ingredients with the juice of 1 lime and 1 tsp salt.

    lime
    salt
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/15

    Add 1 avocado, 2 garlic cloves, 1 tbsp fresh cilantro, 1/4 tsp ground cumin, the juice of 1 lime, and 1/2 tsp salt to the food processor.

    avocado
    garlic cloves
    fresh cilantro
    ground cumin
    lime
    salt
    🔪chef's knife
    🥄measuring spoons

  9. Step 9/15

    Process the avocado mixture until smooth, then transfer it to a bowl.

    avocado
    🥣mixing bowl
    🍴spatula

  10. Step 10/15

    Fold 1/4 cup sour cream into the processed avocado mixture without blending it.

    sour cream
    avocado
    🥣mixing bowl
    🍴spatula
    🥄measuring cups

  11. Step 11/15

    Preheat the flat top grill or a skillet over medium-high heat.

  12. Step 12/15

    Sear the marinated shrimp in a single layer for about 5 minutes, turning once until opaque and cooked through.

    large shrimp
    🥢tongs

  13. Step 13/15

    Char the 8 corn tortillas briefly on the hot flat top grill until warm and lightly browned.

    corn tortillas
    🥢tongs

  14. Step 14/15

    Fill each warm tortilla with the seared shrimp and pico de gallo.

    corn tortillas
    large shrimp
    tomato
    red onion
    jalapeño pepper
    fresh cilantro
    lime

  15. Step 15/15

    Top the tacos with avocado crema and optional Cotija cheese, then serve immediately.

    avocado
    sour cream
    🧀Cotija cheese
    🍴spatula

Composition

Ingredients

Types

Oils, Seasonings, Herbs and Spices, Vegetables, Dairy, Fruits

Ingredients

Shrimp, Olive oil, Cumin, Salt, Garlic powder, Paprika, Chipotle lime garlic salt, Black pepper, Garlic cloves, Tortillas, Cotija cheese, Tomato, Red onion, Jalapeño, Cilantro, Lime, Avocado, Sour cream

Allergens

Milk

Dietetics

Dietary regimen

Pescatarian, Gluten-free

Calories

490 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 36g, Fat: 27g, Fiber: 8g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 1540mg, Calcium: 190mg, Iron: 3.2mg, Potassium: 610mg

Vitamins

Vitamin C: 25mg, Vitamin B12: 1.6mcg, Vitamin E: 3.4mg, Vitamin K: 19mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

cutting board, chef's knife, mixing bowl, measuring cups, measuring spoons, spatula, tongs, paper towels

Appliances

food processor, flat top grill

Type

Type

Type Of Dish

Main Course, Street Food

Occasions

Lunch, Dinner, Taco Night, Summer

Origin

Source

Platform

instagram

Original Creator

@shonda1020

Origin

Cuisine

Mexican, Mexican-inspired

Geographic

Mexico, North America

Various

Aspect

Texture

Juicy, Creamy, Tender, Fresh, Crisp, Soft

Flavors

Smoky, Spicy, Tangy, Savory, Garlicky, Citrusy, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve tacos immediately after assembly.,Do not leave cooked shrimp or dairy-based avocado crema out for more than 2 hours.), fridge : 3 days (Store cooked shrimp, pico de gallo, avocado crema, and tortillas separately in airtight containers.,Refrigerate promptly at 40°F / 4°C or below.,For best color and flavor, consume avocado crema within 1 day.), freezer : 2 months (Freeze cooked shrimp in an airtight freezer-safe container.,Do not freeze assembled tacos, pico de gallo, or avocado crema because their texture will deteriorate.)