I am so excited to be in the kitchen with California Avocados bringing you a new Whole30 Shrimp Taco! In my year of health, I’m not restricting myself, but I am finding many ways to enjoy delicious foods that make me feel my best. These Whole30 shrimp tacos are unbelievably delicious and have me feeling good all day long.

close up on taco

It’s avocado season, and there is nothing better than CA Grown Avocados. The Avocado Crema is a great addition that adds some great creaminess, lime, and depth of flavor. Now, if you know me you know I love CA Grown produce, and I truly notice a difference in the food I make. To make sure you’re getting California Avocados, use this helpful sheet so you know what to look for!

avocado taco prep

Aside from being totally delicious, avocados are an incredible source of nutrients. They are naturally sodium-, sugar-, and cholesterol-free. Being able to enjoy a California Avocado while knowing it’s great for my heart and my health is the cherry on top of this incredible dish!

By the way, if you’re looking for more ways to use avocados, we have plenty of recipes on the blog! Some of my favorites are the dip version of Green Goddess or my Zesty Tahini Avocado dressing. But of course, start with these Whole30 Shrimp Tacos.

six whole30 shrimp tacos

To keep these shrimp tacos Whole30, we used Jicama wraps as the tortilla. However, it would be excellent with a corn tortilla instead! I love cabbage on my taco, but you can totally switch this up and make it your own. Half the fun of tacos is having fun with the toppings!

I have to say, Whole30 Shrimp Tacos are a total let’s go moment. If you make them, be sure to rate and review them below. And if you want to follow along, head to Instagram and Pinterest for more inspiration!

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full whole30 shrimp taco platter

Whole30 Shrimp Tacos with Avocado Crema

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free
Print Recipe

Description

These tacos are unbelievably delicious, perfect for weeknight eating, and the best summer meal!

Ingredients

For the Shrimp

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

 

For the Avocado Crema

2 California avocados, pitted and peeled

1/2 cup plus 2 tablespoons coconut milk

¼ cup fresh lime juice

2 garlic cloves, pressed

1/2 cup cilantro leaves, chopped

1 teaspoon kosher salt

2 dashes of coconut aminos

 

For the Tacos

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

Instructions

Marinate the shrimp: In a medium bowl, combine 1/4 cup olive oil, lemon juice, lemon zest, garlic, salt, pepper and red pepper flakes, stirring well. Add the shrimp to the mixture and toss to coat. Refrigerate and allow to marinate for about 20 minutes. 

Make the Avocado Crema: In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, 1 teaspoon salt and coconut aminos and blend until smooth. Put it in an airtight container and set aside in the refrigerator until ready to serve.

 

In a large bowl, add the cabbage, mayonnaise and ½ teaspoon salt. Toss to combine and set aside.

 

In a large skillet, over medium heat, heat 1 tablespoon of olive oil. Place half of the shrimp in a single layer in the pan and cook until golden and lightly charred on both sides, for 2 to 3 minutes total. If you have any burnt bits in your pan, wipe it out and repeat with the remaining shrimp. Remove and set aside.

 

Assemble the Tacos

On a plate or platter, place the jicama or corn tortillas and spoon a generous amount of the avocado crema onto each tortilla. Add the purple cabbage slaw and top with the shrimp. Garnish with chopped avocado, cilantro and jalapeño. Enjoy!