Spicy Shrimp Tacos with a Southwest Avocado Sauce

2 Apr

We hadn’t had shrimp in awhile and for some reason the avocados had looked good when I was grocery shopping. Who doesn’t love tacos? These were good. Not delicious but good 🙂


Spicy Shrimp Tacos with a Southwest Avocado Sauce
adapted from fantastic eats


For the Marinade
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

For the Avocado Sauce
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

For the tacos
6-8 taco shells
3 cups shredded lettuce
1 cup shredded red cabbage


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!


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