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The Richmond avenue

simple recipes + simple ingredients

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Blackened Shrimp Tacos with Avocado Dressing

August 4, 2015

My first apartment gym faced a Taco Bell. I’d hop on a machine and have no choice but to stare at the people coming in and out. They’d be laughing and smiling, their bellies full of delicious beef supreme chalupas. I’d start thinking about 5-layer grilled stuffed burritos and the last time I had soft chicken tacos and wonder how many calories I’d burn walking to Taco Bell and then I’d look down and see that I was only on minute three. 

You don’t know my pain.

IMG_4469

Once I get a hungering for a craving, it’s hard for me to think about much else. I’ve had weeks eating nothing but tacos. And growing up around so many Tex-Mex restaurants, it’s easy to see why I’ve always got Mexican on my mind!

This recipe is great for satisfying that Mexican food craving, without the guilt. The dressing is made with avocado, cilantro, light sour cream, and honey, and tossed with cabbage and carrots to make a light slaw. Wrap in a warm corn tortilla and top with sauteed shrimp spiced with seasonings, queso fresco, and extra limes, and you’ve got yourself a pretty sweet meal, hombre.

Enjoy!!

IMG_4464

 

Blackened Shrimp Tacos with Avocado Dressing
2015-07-27 11:14:21
Serves 4
Save Recipe
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
For the shrimp
  1. 1 lb shrimp, peeled and deveined
  2. 1 tbsp olive oil
  3. 3/4 tsp chili powder
  4. 1 tsp garlic powder
  5. 1 tsp onion powder
  6. 1 tsp cumin
  7. 1/2 tsp dried oregano
  8. 1/2 tsp dried thyme
  9. 1/2 tsp paprika
  10. 1/4 tsp salt
  11. 1/2 tsp black pepper
For the avocado cilantro dressing
  1. 1 ripe avocado
  2. 1 cup cilantro
  3. 1 garlic clove, minced
  4. 1/2 cup sour cream
  5. 1/4 cup water
  6. 1 large lime, juiced
  7. 1 tsp honey
  8. 1/2 tsp salt
For the tacos
  1. 8 corn tortillas
  2. 1 cup green cabbage, sliced finely
  3. 1 cup red cabbage, sliced finely
  4. 1/2 cup shredded carrots
  5. queso fresco, crumbled
For the shrimp
  1. Combine dry seasonings in a bowl.
  2. Rinse the shrimp and pat it dry. In a deep sautée pan, heat the olive oil over medium-high heat, then add shrimp. Sprinkle with dry seasonings, and let cook on both sides until fully cooked and opaque through the middle. Set the shrimp aside.
For the avocado cilantro dressing
  1. Puree all ingredients in a blender or food processor until smooth. Adjust salt to taste.
For the tacos
  1. Combine the sliced cabbage and carrots. Pour in enough dressing to lightly coat vegetables and stir.
  2. Warm the tortillas on both sides in a heated pan. Place the cabbage and carrot slaw at the bottom of each taco, and top with shrimp. Garnish with cheese, additional cilantro and limes.
The Richmond avenue http://therichmondavenue.com/
 J

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Your comments make my day. Thank you! Cancel reply

  1. What's Bec Cooking says

    August 4, 2015 at 12:48 pm

    Looks so fresh and delicious 🙂

    Reply
    • Jasmine says

      August 4, 2015 at 1:13 pm

      Thank you, Bec!! 🙂

      Reply
  2. Lynz Real Cooking says

    August 4, 2015 at 4:31 pm

    looks so delicious! Love the pictures and descriptions!

    Reply
    • Jasmine says

      August 4, 2015 at 6:22 pm

      Thank you, Lynz!! 😀 It was delicious!

      Reply
      • Lynz Real Cooking says

        August 4, 2015 at 6:54 pm

        looks like it!

        Reply
  3. RachelW says

    August 4, 2015 at 7:27 pm

    Beautiful pictures! That looks delish 🙂

    Rachel

    Reply
    • Jasmine says

      August 4, 2015 at 7:37 pm

      Thank you so much, Rachel!

      Reply
  4. Cammie says

    August 5, 2015 at 12:56 am

    You are hilarious! What a great recipe! Thanks for sharing, hombre!

    Reply
    • Jasmine S. says

      August 5, 2015 at 2:11 am

      Thanks, Cams! I get it from you!

      Reply
  5. Whitney says

    August 12, 2015 at 12:14 am

    OMG I love shrimp tacos! Your photography is beautiful! Makes me wanna eat em. Also, love the design of your blog, I’ll be browsing around a bit 🙂 Glad I ran across

    Reply
    • Jasmine says

      August 14, 2015 at 1:32 pm

      Thank you, Whitney!! I’m glad you did, too!! Happy friday! 🙂

      Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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