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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


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


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


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!