weeknight spicy bbq shrimp tacos
Sweet and smoky with a cooling avocado crema. A new favorite weeknight taco fixture!
Ingredients
- 1 1/2 lb large or jumbo shrimp, peeled and deveined
- 1 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 8-10 corn tortillas
- chopped cilantro, romaine, and pickled onions, to serve
garlicky avocado crema
- 2 avocados
- 1/4 cup plain whole milk Greek yogurt
- 2 cloves garlic
- 2 tbsp lime juice
Instructions
- Stir together the brown sugar, smoked paprika, chipotle chili powder, garlic powder, onion powder, cumin, and a pinch of salt and pepper. Dry the shrimp very well and toss with the seasonings in a large bowl.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Working in batches as needed, add the shrimp and sear 2-3 minutes per side until crisp and blackened. Move to a plate.
- To make the avocado crema, combine the avocados, yogurt, garlic, lime juice, and a pinch of salt to a food processor. Whip until very smooth, about 2-3 minutes. Taste and adjust salt as needed.
- Warm the tortillas in the microwave for 20-30 seconds under damp paper towels until pliable. Spread avocado crema on the bottom, then top with lettuce and a pile of shrimp. Sprinkle on cilantro and pickled onions, and finish with a squeeze of lime juice.