I love love love tacos. Yummm! Seafood also so yummy i could eat some sort of seafood everyday. Put tacos and seafood together and its a perfect combo. The Garlic Avocado Crema is so good i could eat it with a spoon. I actually was about to go to the store for some tortilla chips just to dip in the sauce. Then there is the slaw which gives these tacos a nice crunch. I mean whats some shrimp tacos with the nice little crunch from the slaw.
I know not everyone likes corn tortillas i personally grew up eating them so they are better to me with most things than flour. Growing up in L.A. eating street tacos (which are the best ever) i just can imaging using flour tortillas for some good tacos. However if flour is what you prefer use them. Im sure they will be just as good. So now here's how to make it
Ingredients:
1 pound frozen medium shrimp
1 tablespoon olive oil
6 garlic cloves, peeled
2 limes
1/2 cup cilantro leaves plus more for garnish
1/4 cup low fat sour cream
1 avocado, peeled, pitted and chopped
1/2 teaspoon kosher salt
8-12 corn tortillas or flour if you prefer
1/2 cup of slaw
feta cheese
mild tomatillo salsa verde
black pepper
Directions:
We bought all ready cooked shrimp but if you use non cooked shrimp that's fine too. Thaw the shrimp, if needed, peel the shells off the shrimp and discard. Season the shrimp with a sprinkle of kosher salt and pepper gently toss and set aside. Heat the olive oil in a large skillet over medium heat. Smash 5 of the garlic cloves with the side of a heavy knife and place in the skillet. Reduce the heat to low and simmer the garlic for 10-15 min. turning the cloves occasionally until the garlic is fragrant and lightyly browned all over. Remove the garlic from the pan, set aside and remove the pan from the heat you will be using this later for the shrimp. While the garlic is simmering, finely mince the remaining clove of garlic and add to the bowl of a food processor. Chop the softest parts of the reserved garlic and add to teh food processor. Add the juice of 1 lime, the 1/2 cup cilantro leaves and and whiz the food processor until the leaves and garlic are finely chopped. Add the sour cream, the chopped avocado and the kosher salt and whiz until the mixture is smooth and combined, this is your avocado crema.
Bring the pan with the reserved garlic oil in to a medium heat and add the shrimp. cook for about 2 min. on each side. Stack and cover the corn tortillas in a dish towel and microwave for 30 seconds to soften. For each taco, stack 2 corn tortillas together and spread a spoonful or 2 of the avocado cream on top of the tortilla. Add some slaw shrimp and top with feta, salsa and garnish with cilantro leaves. Serve with limes.
I know not everyone likes corn tortillas i personally grew up eating them so they are better to me with most things than flour. Growing up in L.A. eating street tacos (which are the best ever) i just can imaging using flour tortillas for some good tacos. However if flour is what you prefer use them. Im sure they will be just as good. So now here's how to make it
Ingredients:
1 pound frozen medium shrimp
1 tablespoon olive oil
6 garlic cloves, peeled
2 limes
1/2 cup cilantro leaves plus more for garnish
1/4 cup low fat sour cream
1 avocado, peeled, pitted and chopped
1/2 teaspoon kosher salt
8-12 corn tortillas or flour if you prefer
1/2 cup of slaw
feta cheese
mild tomatillo salsa verde
black pepper
Directions:
We bought all ready cooked shrimp but if you use non cooked shrimp that's fine too. Thaw the shrimp, if needed, peel the shells off the shrimp and discard. Season the shrimp with a sprinkle of kosher salt and pepper gently toss and set aside. Heat the olive oil in a large skillet over medium heat. Smash 5 of the garlic cloves with the side of a heavy knife and place in the skillet. Reduce the heat to low and simmer the garlic for 10-15 min. turning the cloves occasionally until the garlic is fragrant and lightyly browned all over. Remove the garlic from the pan, set aside and remove the pan from the heat you will be using this later for the shrimp. While the garlic is simmering, finely mince the remaining clove of garlic and add to the bowl of a food processor. Chop the softest parts of the reserved garlic and add to teh food processor. Add the juice of 1 lime, the 1/2 cup cilantro leaves and and whiz the food processor until the leaves and garlic are finely chopped. Add the sour cream, the chopped avocado and the kosher salt and whiz until the mixture is smooth and combined, this is your avocado crema.
Bring the pan with the reserved garlic oil in to a medium heat and add the shrimp. cook for about 2 min. on each side. Stack and cover the corn tortillas in a dish towel and microwave for 30 seconds to soften. For each taco, stack 2 corn tortillas together and spread a spoonful or 2 of the avocado cream on top of the tortilla. Add some slaw shrimp and top with feta, salsa and garnish with cilantro leaves. Serve with limes.
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