Spicy Shrimp, drizzled with a cool, creamy Avocado Sauce are all wrapped up with crunchy lettuce to make some fabulous Tacos!
My husband hates seafood. Of all kinds. There isn’t one piece of it that he’ll touch. And he b**ches up a storm when I cook it in the house! I don’t get it, how someone from New England, with some of the freshest seafood there is, could hate it so darn much.
His dad used to be a fisherman..like the big fish, lobster kind. So he claims that he just ate it far to much as a kid, as in almost every night, so after awhile it got to be to much and he grew to highly dislike it. Which led to full on hate. It makes zero sense to me.
I on the other hand have a deep love for it. I love alll kinds. If it was up to me, I’d eat seafood almost every night, and could totally give up chicken. Don’t get me wrong, I love all things chicken, but I’m a seafood lover-through and through.
So every once in a great while, when I feel like annoying my husband 😉 I cook myself up a little seafood. This time, it just so happened to be shrimp. And let me say, I’m pretty happy that I was in the mood to drive him nuts!
These tacos are fantastic. So spicy, yet so refreshing. The heat from the shrimp, and the cool creaminess from the avocado cream sauce is such a perfect combination of tasty. The lettuce and cabbage add a good crunch in there, and these tacos are all around perfect. For lunch or dinner. I’d eat them anytime!
Spicy Shrimp, drizzled with a cool, creamy Avocado Sauce are all wrapped up with crunchy lettuce to make some fabulous Tacos!
Ingredients
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 Tablespoon paprika
- 1/2 teaspoon cayenne
- 1 lime, juiced
- 2 Tablespoons olive oil
- 1 lb medium, de-shelled shrimp
- 1 Avocado
- 1 garlic clove
- 2 teaspoons red onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
- 2 Tablespoons fresh cilantro
- 2 Tablespoons lime juice
- 6-8 taco shells
- 3 cups shredded lettuce
- 1 cup shredded red cabbage
Directions
- In a large bowl, add together all the ingredients of the marinade except the shrimp. Whisk until well mixed.
- Add the shrimp and toss to fully coat. Set aside to marinade for about 20 minutes while you prepare the avocado sauce.
- To make the sauce, In a blender or food processor, add the avocado, garlic clove, onion, chili powder, cumin, cayenne, salt, 2 Tablespoons fresh cilantro, and 2 Tablespoons lime juice. Pulse until smooth and creamy. Set Aside.
- Heat up a large skillet over medium-high heat. Add the shrimp and about half the marinade. Cook for 2-3 minutes on each side and remove from heat.
- To assemble tacos, divide the lettuce and cabbage up between six taco shells. Add in desired amount of shrimp, and drizzle with the avocado cream sauce. Serve and enjoy!