A fresh meeting between the lightness of poke and the comfort of street food: healthy shrimp avocado tacos transform simple flavors into a dish with a contemporary and refined character. A delicate balance between creaminess and crunchiness, citrus scents and a smoky touch combine in easy-to-share bites, perfect for summer dinners or quick lunches that do not compromise on quality.
Clean presentation, vivid colors and photo-style styling enhance the premium component, making the dish ideal also for a light menu or a carefully prepared meal-prep. Served hot and freshly assembled, these tacos play on texture and the freshness of the ingredients, offering a modern and balanced tasting experience, suitable for those looking for a healthy proposal without compromising on taste.
Ingredients
- 400 g shrimp (shelled and cleaned, about 12-16 medium shrimp)
- 8 pcs corn tortillas (12 cm diameter, gluten-free)
- 1 pcs ripe avocado (large, soft flesh)
- 150 g red cabbage (thinly sliced for the slaw)
- 1/2 pcs red onion (cut julienne and rinsed to remove bitterness)
- 3 tablespoons Greek yogurt (for the cream, preferably 2% fat content)
- 2 tablespoons lime juice (divided: 1 tablespoon for the marinade, 1 for the cream and the rest for serving)
- 2 tablespoons extra virgin olive oil (1 for marinade and 1 for cooking the shrimp)
- 1 teaspoon smoked paprika (or sweet, adds depth to the dressing)
- 1/2 teaspoon chili flakes (adjust to taste for a touch of heat)
- 1 teaspoon honey or agave syrup (optional, to balance the acidity of the marinade)
- 10 g fresh coriander (chopped, for garnish and freshness)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground)
Preparation
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1
Prepare the marinade by combining 1 tablespoon of lime juice, 1 tablespoon of oil, paprika, chili, honey, salt, and pepper; mix and let the shrimp rest in the marinade for 10 minutes in the refrigerator.
Durata indicativa: 10 min
Tip: Do not marinate too long to avoid the shrimp becoming rubbery.
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2
Prepare the slaw by mixing the red cabbage with the red onion, a drizzle of oil, a pinch of salt, and 1 tablespoon of lime juice; let it marinate while you cook the shrimp.
Durata indicativa: 5 min
Tip: Grate some lime zest into the slaw for extra aroma.
-
3
Prepare the avocado cream by blending the avocado pulp with Greek yogurt, 1 tablespoon of lime juice, a pinch of salt and pepper until smooth.
Durata indicativa: 5 min
Tip: If the cream is too thick, add a teaspoon of cold water at a time.
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4
Heat a non-stick pan with 1 tablespoon of oil and cook the marinated shrimp for 2-3 minutes on each side until they turn pink and slightly caramelized.
Durata indicativa: 6 min
Tip: Cook over medium-high heat to get a light browning without drying out the shrimp.
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5
Warm the tortillas briefly on a hot griddle or pan for 20-30 seconds per side; keep them covered in a clean cloth to keep them soft.
Durata indicativa: 3 min
Tip: Warming the tortillas makes them more flexible and enhances their aroma.
-
6
Assemble the tacos by spreading a layer of avocado cream on the tortilla, adding the slaw, 3-4 shrimp, and garnishing with fresh cilantro and a squeeze of lime before serving.
Durata indicativa: 1 min
Tip: Serve immediately to maintain the crunchiness of the slaw and the creaminess of the avocado.
Notes and Tips
Do not marinate too long to avoid the shrimp becoming rubbery.
Grate some lime zest into the slaw for extra aroma.
If the cream is too thick, add one teaspoon of cold water at a time.
Cook over medium-high heat to get a light browning without drying out the shrimp.
Warming the tortillas makes them more flexible and enhances their aroma.
Serve immediately to maintain the crunchiness of the slaw and the creaminess of the avocado.
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