These Shrimp Fajita Tacos are the answer to Taco Tuesday in less than 30 minutes. I make these regularly (not just on Tuesdays), and I love to serve them with my Cauliflower Spanish Rice. Top them with your favorite fresh veggies and some Avocado Crema (recipe included below) for an added layer of freshness in every bite.
A key ingredient to the flavor is Taco & Fajita Spice Blend. You can find the recipe here to make a big batch that will last for months in an air-tight container in your cupboard.
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Taco & Fajita Spice (recipe below)
- 2 tablespoons avocado oil
- For serving:
- Butter lettuce
- Diced cherry tomatoes
- Diced yellow bell pepper
- Diced green onions
- Chopped, fresh cilantro
- Lime wedges
- Avocado Crema
Heat a skillet over high heat. While skillet is heating, mix shrimp with Taco & Fajita Spice and avocado oil. Stir to combine well.
Using tongs, place shrimp into the skillet and cook for 2 to 3 minutes per side. Remove from pan and put on a plate until tacos are ready to assemble.
To assemble the tacos: Add a layer of lettuce cups to a plater, and layer 3 to 4 shrimp on each cup. Top with fresh veggies of your choice, drizzle with Avocado Crema and serve with lime wedges.
For the Avocado Crema:
2 small avocados
¼ cup coconut milk
Pinch of salt
1 tablespoon fresh cilantro
Add avocado meat, juice of ½ lime, coconut milk, pinch of salt and fresh cilantro to a jar. Pulse together with an immersion blender until well combined. Set aside until ready to serve. Alternatively, you can add all ingredients to a blender and pulse until smooth.