Spiced Shrimp Tacos with Avocado Crema

Developed by Kristen Race, M.S., R.D., L.D.


For the Avocado Crema:

  • 1 medium-sized jalapeño
  • 1 cup cilantro leaves
  • 1/4 cup green onions
  • 1/4 cup olive oil
  • 1/4 cup plain kefir or yogurt
  • 1/4 cup water + 2 tbsp.
  • Juice of one lime
  • 1/2 large avocado
  • 1/2 - 1/4 tsp. salt

For the Tacos:

  • 1 lb. peeled and deveined shrimp (you could also use any white fish like tilapia or cod)
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 2 tsp. taco or other seasoning blend
  • 1/4 tsp. cayenne
  • 2 tbsp. olive oil
  • 3 cups green cabbage, shredded
  • 5 corn tortillas (approx. 6 in.)
  • 5 avocado slices
  • Cilantro for garnish
  • Cotija cheese for garnish


For the Avocado Crema:

Place all the ingredients in a food processor and blend until smooth. Toss some of the sauce with the shredded cabbage until well coated. Place the rest of the sauce in a bowl for extra topping.

For the Tacos:

Pat the shrimp dry. Combine the chili powder, cumin, seasoning, and cayenne in a shallow dish. Toss the shrimp with the spices so they are coated.

Heat the oil in a sauté pan. Sauté the shrimp over low to medium heat, about two minutes per side. Do not overcook the shrimp. Thicker fish will require a longer cooking time.

Place a slice of avocado in each corn tortilla. Add approximately four to five shrimp, top with cabbage mixture, any extra crema sauce, cilantro, and cotija cheese. Serve immediately. Enjoy!

Yield: 5 servings
Serving Size: Approximately two tacos 

Nutrition information

(For five servings, not including extra cotija or avocado slices)
Calories: 310
Fat: 21 g
Total Carbohydrates: 17 g
Fiber: 5 g
Sodium: 680 mg
Protein: 16 g
Vitamin A: 20%
Vitamin C: 45%
Calcium: 15%
Iron: 10%