Whole30 Shrimp Tacos with Avocado Crema | Recipe Cart
These tacos are unbelievably delicious, perfect for weeknight eating, and the best summer meal!
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Cooking tools:
- Blender
- Food processor
- Microplane
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Airtight container
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Refrigerator
- Plate
- Serving platter
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1/2 lemon, the juice and zest
- 2 garlic cloves, pressed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 pound peeled and deveined extra-large (16-20) shrimp
- 2 California avocados, pitted and peeled
- 1/2 cup plus 2 tablespoons coconut milk
- ¼ cup fresh lime juice
- 1/2 cup cilantro leaves, chopped
- 2 dashes of coconut aminos
- 4 cups thinly sliced purple cabbage
- 3 tablespoons Whole30 Mayo
- ½ teaspoon kosher salt
- Jicama wraps or corn tortillas
- 1 California avocado, pitted, peeled and diced
- Chopped cilantro leaves, for garnish
- 1 jalapeño, thinly sliced
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