This easy-to-make shrimp taco dish, accompanied by tomatillo salsa, avocado crema, and broccoli slaw, is a perfect choice for Taco Tuesday or any weeknight dinner. It’s healthy and incredibly simple to prepare.
If you’re someone who often rummages through the fridge for dinner ideas, tacos are a go-to solution. Among my favorite taco variations are Baja Fish Tacos, Blackened Fish Tacos, and Just Like Taco Bell Tacos. However, when I spot a bag of frozen shrimp in the freezer, I know a delicious taco dinner is just moments away. Despite being quick and effortless, this shrimp tacos recipe doesn’t compromise on taste – it’s packed with incredible flavors.
This recipe is rich in garlic essence. Initially, I simmer the garlic in oil to release its flavors, allowing it to soften and infuse its essence into the oil in which the shrimp will be cooked. I reserve those tender garlic cloves and incorporate the softened parts into the avocado crema, along with a finely minced fresh clove. This adds a subtle roasted garlic undertone to the avocado crema, complemented by a punch of fresh garlic flavor. When combined with crunchy broccoli slaw, a lavish drizzle of avocado crema, salsa, and either cotija cheese or queso fresco, these shrimp tacos turn out absolutely delicious.
Ingredients for These Shrimp Tacos:
– Medium-sized white shrimp (41/50 per pound), frozen and uncooked, with shells on (to be peeled, deveined, and tails removed before cooking)
– Extra virgin olive oil
– 6 cloves of garlic, peeled and smashed but left whole
– Freshly squeezed lime juice
– Fresh cilantro leaves
– Sour cream
– Avocado
– Kosher salt and freshly ground black pepper
– Broccoli and carrot slaw or cabbage slaw
– Street taco flour tortillas or white corn tortillas
– Tomatillo salsa verde
Prepare Jam-Like Garlic:
Begin by smashing the peeled garlic cloves, setting aside one clove to be minced and included raw in the avocado crema. For the remaining cloves, place each on a cutting board and gently press the flat side of a heavy chef’s knife against them, giving a quick, firm tap with the heel of your hand. This action helps loosen the peel and simultaneously crushes the clove, allowing the oils and flavors to emerge.
Next, gently simmer the whole garlic cloves in oil. The goal isn’t to brown the garlic but to let it steep in the oil, gradually transforming into a golden, jam-like consistency while infusing the oil with its flavor. Once softened, squeeze the tender parts from the garlic cloves to incorporate into the avocado crema. Dispose of the browned outer layers, or if desired, finely mince them and add them to the cooked shrimp after preparation.
Prepare the Avocado Crema:
Utilize a small food processor to finely chop the fresh garlic, jam-like garlic, lime juice, and cilantro. It’s essential to achieve a finely minced consistency for the garlic and herbs before incorporating the softer ingredients (sour cream and avocado) to avoid a chunky texture in the crema. For this task, I prefer using my hand-held KitchenAid 5-speed hand blender, which is highly efficient for small blending tasks and happens to be one of my preferred kitchen gadgets.
Once minced, add the sour cream and avocado to the mixture and blend thoroughly. Pulse the entire batch a few times until well combined, and season with kosher salt to suit your taste. Adjust the lime juice quantity according to your preference or if you desire a thinner sauce consistency. This crema can be prepared 1-2 days ahead if desired, as the lime’s acidity helps maintain the avocado’s freshness and prevents it from discoloration.
Saute the Shrimp:
Utilize the same skillet where the garlic was steeped to cook the shrimp. I prefer not to incorporate additional spices like taco seasoning, ground cumin, or chili powder into the shrimp. Instead, I aim for a more unadulterated flavor, emphasizing the essence of garlic infused from the oil. Season the shrimp with kosher salt and freshly ground black pepper. Heat the skillet over medium heat and add the shrimp, cooking each side for about 2 minutes.
Warm the Tortillas:
There are a few ways to warm the tortillas. You can employ tongs to swiftly heat the tortillas over an open flame on a gas stove, ensuring they don’t burn. Alternatively, you can layer the tortillas in foil and place them in the oven for approximately 10 minutes until they become warm and pliable. For a simpler method, fold the tortillas in a dish towel and microwave them on HIGH for 30 seconds.
To prepare each taco:
Place two corn tortillas on top of each other and spread a spoonful or two of the avocado crema onto the upper tortilla.
Layer a mound of broccoli or cabbage slaw followed by 4-5 shrimp.
Sprinkle with queso fresco, drizzle with tomatillo salsa, and garnish with fresh cilantro leaves. Serve alongside lime wedges.
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