February is heart health month. Exercise is important to cardiovascular health, but what you eat also plays a big role.
This recipe for shrimp tacos with avocado crema is fast, easy, and delicious. Try it when you want to eat healthy on a weeknight but don't have a lot of time to put something together. Best of all, this recipe is great for your heart!
SHRIMP TACOS w/ AVOCADO CREMA
INGREDIENTS
- 1 ripe medium avocado, halved and pitted
- ½ cup roughly chopped cilantro, plus 2 tablespoons, divided
- ¼ cup sour cream
- 2 tablespoons rice vinegar, divided
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 2 cups thinly sliced red cabbage
- ½ cup shredded carrot
- 1 scallion, chopped
- 1 pound large shrimp (21-25 count), peeled, deveined and cut in half
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon avocado oil
- 8 corn tortillas, warmed
- Lime wedges for serving
DIRECTIONS
- Scoop avocado flesh into a mini food processor. Add ½ cup cilantro, sour cream, 1 tablespoon vinegar and ? teaspoon each salt and pepper. Process until smooth.
- Stir cabbage, carrot, scallion, the remaining 1 tablespoon vinegar and the remaining ? teaspoon each salt and pepper together in a medium bowl.
- Toss shrimp, chili powder and cumin together in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring, until pink and just cooked through, 3 to 5 minutes.
- Spread a generous 1 tablespoon of the avocado sauce over one half of each tortilla. Top each with about ¼ cup of the cabbage mixture and ? cup of the shrimp. Divide the remaining 2 tablespoons cilantro among the tacos and serve with lime wedges for squeezing.
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