Shrimp Tacos - A Family Favorite

This is one of those meals we keep coming back to.

Simple ingredients. Quick to make. And it always works.

The kind of dinner that disappears fast and gets requested again.

The magic is really in how simple it is.

Ingredients

For the shrimp:

• 1 kg shrimp, heads and tails removed

• Taco seasoning (store-bought)

For the tacos:

• Small flour tortillas

For the avocado crema:

• 1 ripe avocado

• About ½ cup Greek yogurt

• Juice of 1 lemon

• A small handful of parsley (optional, I forgot it this time)

• A dash of salt

For the pickled cabbage:

• Shredded purple cabbage (about 1.5 cups)

• White vinegar mixed with apple cider vinegar (about ¾ cup total)

Method

Start with the cabbage.

Mix the shredded cabbage with the vinegar. I didn’t measure this too precisely, but roughly 1.5 cups cabbage to about ¾ cup vinegar mix worked well. Let it sit while you prepare everything else. It softens and picks up just the right amount of tang.

Next, the avocado crema.

Blend the avocado, Greek yogurt, lemon juice, salt, and parsley if you’re using it. You want it smooth and creamy. Taste and adjust if needed.

Then the shrimp.

Coat the shrimp well with taco seasoning. Cook in a pan over medium-high heat for a few minutes until fully cooked and slightly golden. Don’t overcook them.

Warm your tortillas.

Then assemble.

Shrimp first, then a spoon of the pickled cabbage, and finish with the avocado crema.

That’s it.

Simple. Fresh. And one of those meals that always delivers.

We make this often. And it never lasts long.