Volcanic Shrimp Tacos

Volcanic Shrimp Tacos

Jun 03, 2024

Take your tacos to the next level with Volcanic shrimp! You don't need to go to the beach for delicious, fresh shrimp tacos. Give this recipe a try the next time you're craving seafood!

INGREDIENTS
Shrimp Marinade

1 lb shrimp (uncooked, peeled, deveined, tails removed)
2 tablespoons Volcanic Sunset
1/2 tsp [kosher salt]
Juice of 1 lime (about 2 tsp)
3 tbsp [avocado oil]

Avocado Creama
1 medium avocado (seed removed and flesh scooped out)
1/2 cup cilantro
1 jalapeño (seeds removed)
3 cloves garlic (peeled)
2 limes (juiced (3 tbsp))
1/2 cup plain Greek yogurt
3 tbsp [avocado oil]
3 tbsp water
1/2 tsp kosher salt

Taco Elements/Garnish
1 cup shredded green cabbage
1 cup shredded purple cabbage
8-10 small flour or corn tortillas (lightly toasted)
Fresh Cilantro
Lime Wedges

INSTRUCTIONS
1. In a small bowl, whisk together the marinade ingredients then add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
2. While the shrimp is marinating, in a food processor or high speed blender, add the avocado crema ingredients. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
3. Using a mandolin or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
4. You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat, place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates.
5. Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!

*Pair with our Spicy Margarita using Slow Noon. Find the recipe here.



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