Anti Inflammatory Avocado Crema Shrimp Tacos with Fresh Pico
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 tbsp fresh lime juice
For the avocado crema
- 2 ripe avocados, pitted and scooped
- ⅓ cup sour cream
- 2 tbsp fresh lime juice
- 1 small jalapeño, seeds removed, roughly chopped
- 1 small garlic clove, roughly chopped
- ¼ tsp salt
- 2–3 tbsp water, as needed to thin
For the fresh pico
- 3 medium roma tomatoes, diced small
- ½ medium white onion, finely diced
- 1 small jalapeño, seeds removed, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8–10 small corn tortillas
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Make the pico: combine the diced tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a mixing bowl and stir to combine. Taste and adjust salt. Set aside at room temperature while you prepare the rest of the recipe.
- 2
Make the avocado crema: add the avocado flesh, sour cream, lime juice, jalapeño, garlic, and salt to a blender or food processor. Blend until completely smooth, adding water 1 tablespoon at a time until the crema is thick but pourable — it should fall off a spoon in a slow, steady ribbon. Taste and adjust salt. Set aside.
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