Main
Bronzed Shrimp Tacos with Avocado Crema and Pico de Gallo
40 minServes 4Nutri-Score B€€€
B
40 min
40 minBronzed Shrimp Tacos with Avocado Crema and Pico de Gallo
what you need
Ingredients
Black Tiger shrimp (defrosted, rinsed, tail removed, butterflied)Fish454 g
olive oilPantry60 ml
cumin (ground)Spices1 g
saltSpices6 g
garlic powderSpices2 g
paprikaSpices2 g
chipotle lime garlic saltSpices5 g
black pepper (ground)Spices1 g
garlic (cloves, minced)Produce2 pieces
tortillas (of choice, charred)Bakery8 pieces
Cotija cheese (crumbled, optional)Dairy60 g
tomato (large, chopped)Produce1 piece
red onion (chopped)Produce0.5 pieces
jalapeño (chopped)Produce1 piece- cilantro (chopped)Produce4 g
lime (juiced)Produce2 pieces
avocado (ripe)Produce1 piece
sour creamDairy60 ml
per serving
Nutrition
449kcal
- Carbs
- 33 g
- Proteins
- 26 g
- Fat
- 24 g
what you’ll use
Tools
Food processor
Frying pan
Mixing bowl
step by step
Method
- Step 1
Prepare the shrimp
- Defrost and rinse the shrimp.
- Remove the tails and butterfly the shrimp, then pat them really dry.
- Step 2
Marinate the shrimp
- Season the shrimp with olive oil, paprika, cumin, chipotle lime garlic salt, salt, pepper, garlic powder and garlic cloves.
- Mix well and let marinate while you prepare the pico de gallo and avocado crema.
- Step 3
Make the pico de gallo
- Chop the tomato, jalapeño, cilantro and red onion.
- Mix with the lime juice and salt.
- Step 4
Make the avocado crema
- Add the avocado, cilantro, garlic, lime juice, salt and cumin to a food processor and process until smooth.
- Mix in the sour cream by hand (do not blend it or it will turn watery).
- Step 5
Sear the shrimp
- Sear the shrimp on a flat top grill or skillet, without overcooking.
- Step 6
Assemble the tacos
- Char some tortillas.
- Fill with the shrimp, pico de gallo, avocado crema and Cotija cheese if using.
most cooked first