Shrimp Tacos with Avocado Cilantro Sauce
These shrimp tacos with avocado cilantro sauce are a summertime favorite! They're fresh, light, and you'll want to put the sauce on everything. This recipe comes together so quickly and you can make the coleslaw and sauce ahead making it an even faster meal. Do yourself a favor and double the sauce to use in another meal or as a dip with chips, it's amazing! Hope you enjoy as much as we do!
Servings: 4
Ingredients
For the Shrimp/Fish:
- 1 lb raw shrimp or tilapia both work great!
- 1 tsp sea salt to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp coriander
- ½ tsp cumin
- avocado oil
For the Avocado Cilantro Sauce:
- 1 avocado
- ½ cup plain greek yogurt
- ½ cup cilantro
- 1 lime juiced
- 1 tsp sea salt
- 1 tsp cumin
- ½ tsp garlic powder
- water to thin, if desired
For the Cabbage Slaw:
- 4 cups shredded cabbage
- 1 lime juiced
- ¼-⅓ cup cilantro
- sea salt to taste
Instructions
To make the cabbage slaw:
- In a large mixing bowl, add in the shredded cabbage, cilantro, lime juice and sea salt. Mix well. You can serve it right away but I love doing it in the morning so it can marinate all day!
To make the avocado cilantro sauce:
- In a large or food processor, add all the sauce ingredients except the water. Blend it up until incorporated. If you want, you can add water until you reach your desired consistency if you prefer the sauce thinner to drizzle. Start with a tablespoon at a time.
To make the shrimp/ fish:
- Pat dry your shrimp or fish, whatever you're using. Season with the seasoning except avocado oil.
- Heat a cast iron skillet, season generously with avocado oil. Cook your shrimp or fish until complete. A few minutes on each side for the shrimp and about 3-5 minutes on each side for the fish until blackened and cooked through.
- Assemble your tacos! Tortillas, avocado cilantro sauce, shrimp or fish, cabbage slaw, and additional cilantro if desired. Enjoy!
Notes
For Storing: Store leftovers separately in airtight containers in the fridge for 3-4 days.