Servings: 6 servings
Calories: 246kcal
Equipment
- chef's knife
- cutting board
- large skillet
- food processor or blender
Ingredients
Avocado Cotija Crema
- 1 avocado
- 2 green onions, rough chopped
- 1-2 cloves garlic
- 1 cup cilantro, rough chopped
- ½ cup crema or sour cream
- ½ jalapeño, rough chopped adjust for your level of heat
- ¼ cup cotija cheese
- Juice of 2 limes
- kosher salt and fresh ground pepper, to taste
Lime Vinaigrette Slaw
- 1 cup green cabbage, thinly sliced
- 1 cup purple cabbage, thinly slice
- 2 green onions, thinly sliced
- 3-4 tbsp Thai sweet chili sauce
- 2-3 teaspoon maple syrup or honey
- juice of 2 limes
- kosher salt and fresh ground pepper, to taste
Shrimp
- 2 lbs shrimp, peeled and deveined
- 2 tablespoon tajin
- 2 teaspoon cumin
- ⅛ teaspoon cayenne or red chili flakes
- kosher salt and fresh ground pepper, to taste
- avocado oil
Instructions
Avocado Cotija Crema
- In a food processor, combine all ingredients and blend until smooth. Store in refrigerator until time to serve.
Lime Vinaigrette Slaw
- Toss everything to combine. Store in fridge until ready to serve.
Shrimp
- Toss shrimp in seasonings and spices.
- Sauté shrimp in little avocado oil over medium-high heat until just cooked through.
Assembly
- Pile shrimp onto tortilla of choice. Top with slaw and copious amounts of crema. Devour.
Notes
If using sour cream instead of Mexican crema, the sauce can be thick. Use a little milk or water to thin it out if desired.
Nutrition
Serving: 1serving | Calories: 246kcal | Carbohydrates: 7g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 259mg | Sodium: 344mg | Potassium: 665mg | Fiber: 3g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 18mg | Calcium: 186mg | Iron: 2mg
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