Southwest Shrimp Tacos + Avocado Cream Sauce
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • INGREDIENTS [Southwest Shrimp Tacos]
  • 1 pound wild-caught shrimp, deveined and tails removed
  • 2-3 Tbsp homemade taco seasoning
  • 1 Tbsp organic, grass-fed butter [or olive or coconut oil]
  • 1 Tbsp olive oil
  • 1 red bell pepper, julienned
  • 1 yellow onion, julienned
  • 1 head romaine lettuce, sliced thinly
  • large handful cilantro, roughly chopped
  • about 5 green onions, sliced thinly
  • 1 lime [optional, to squeeze on tacos once assembled]
  • avocado cream sauce [recipe below]
  • fresh salsa
  • for serving: corn tortillas, lettuce wraps [romaine or butter lettuce work great here!] or salad greens
  • INGREDIENTS [Avocado Cream Sauce]
  • 2 ripe avocados
  • 1 cup plain yogurt* [or ½ cup soaked cashews]
  • juice of 1 lime
  • pinch of sea salt
Instructions
  1. DIRECTIONS [Southwest Shrimp Tacos]
  2. Start recipe by getting all veggies and herbs chopped. You can also make the avocado cream sauce up to 1 day ahead.
  3. Season shrimp with 2-3 Tbsp taco seasoning. Set aside. Heat 1 Tbsp olive oil in saute pan over medium heat. Add julienned bell pepper and onion. Sauté for 5-8 minutes until tender. Remove from pan and set aside. Using the same pan, add 1 Tbsp butter and seasoned shrimp. Cook for 8-10 minutes until all shrimp are no longer pink and have become firm to the touch. Remove from heat.
  4. To assemble taco or lettuce wrap: Spread avocado cream sauce onto tortilla or lettuce wrap and top with shrimp, romaine lettuce, bell pepper + onion mixture, cilantro, green onion, salsa and a squeeze of lime juice.
  5. To assemble salad: Top generous amount of mixed salad greens with all taco ingredients. Mix to coat lettuce leaves.
  6. DIRECTIONS [Avocado Cream Sauce]
  7. Using an immersion blender, blend all ingredients in a bowl until smooth. If you don't have a hand or immersion blender, simply add all ingredients to a blender or food processor and blend until smooth.
  8. *for a dairy free version, swap out plain yogurt for about ½ cup soaked cashews + 1-2 Tbsp water. Soak cashews in water overnight. Drain and blend with 1-2 Tbsp water + other avocado cream sauce ingredients. You may need to add more water to get the consistency you want.
Recipe by Angela Freed at https://www.angelafreed.com/southwest-shrimp-tacos-avocado-cream-sauce/