Chopped Shrimp Tacos with Spicy Avocado Crema
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Recipe by Hungry Happens.
What we changed
Greek yoghurt in place of soured cream, less oil and a lighter hand with the cheese. Same dish, 171 calories lighter a serving.
Left out
- sour cream
Went in
- Greek yoghurt
Ingredients
Scaled from 4. Cooking times barely change.
- ¼ cup Greek yoghurt36 cal
- ⅛ large avocado, (rough chop)30 cal
- ¼ jalapeño, (rough chop)1 cal
- ¼ tbsp fresh lime juice2 cal
- salt + pepper (to taste)0 cal
- ⅓ lb shrimp, (peeled + deveined)140 cal
- ⅜ tbsp olive oil58 cal
- 3 pinches of garlic powder1 cal
- 3 pinches of onion powder1 cal
- 2 pinches of cumin1 cal
- ¼ tsp chili powder2 cal
- 2 pinches of paprika1 cal
- a pinch of Old Bay Seasoning0 cal
- 1 flour tortillasnot counted
- ¼ cup shredded cheddar cheese93 cal
- ¼ cup frozen corn, (warmed)52 cal
- pickled red onions0 cal
- fresh cilantro, (chopped)0 cal
Contains milk, gluten, shellfish
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
1 ingredient we couldn't weigh, so the real figure is higher than this.
Method
- 01
In a blender or food processor, combine the first 5 ingredients. Set aside.
- 02
Toss to coat the shrimp pieces with the olive oil and spices + salt & pepper to taste.
- 03
Heat your skillet on medium high and toss in shrimp when hot. Cook on medium heat for a few minutes. These should cook fast. Toss around the pan and make sure they cook evenly. Remove when done.
- 04
Add some avocado oil to your pan and fry up the tortillas on each side until golden and crispy. Top with your cheese to melt and then the shrimp and rest of your toppings.