Crunchy Kale and Shrimp Tacos

Teaming up with my friends at OXO to bring you another yummy recipe involving none other than, AVOCADOS. I’ve always been an avocado fan, I remember my grandmother loving them so much when I was growing up, that I had to like them! They were a special treat to go on sandwiches when I was younger. Now they’re all the craze! If you’re like me, you may struggle with getting that avocado sliced just right, so not to make it a pile of mush. OXO has the BEST Avocado Slicer, and since using it, I swear by it! Now I can slice, core, and cut my avocado with ease. I’ve whipped up some delicious Crunchy Kale and Shrimp Tacos topped with a perfectly sliced Avocado! I hope you love it as much as I do!!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • 1-2 lbs. Fully Cooked Shrimp

  • 1 Teaspoon Old Bay

  • 1 Teaspoon Taco Seasoning

  • ½ Tablespoon Avocado Oil

  • Shredded Kale Slaw

  • 8 Count Flour Tortillas, Fajita Sized


Suggested Toppings

  • Avocado

  • Cherry Tomatoes

  • Jalapenos

  • Bell Peppers


Cream Sauce

  • 1 Cup Sour Cream

  • 1 Large Lime, Juiced

  • 1 Teaspoon of Taco Seasoning



  1. Preheat oven to 400 degrees.

  2. Toss Shrimp in Old Bay, Taco Seasoning, and Avocado Oil.

  3. Spread evenly and flat on a sheet pan, bake on for 5 minutes on 400, then finish on broil for 5 more minutes.

  4. Remove from oven and let cool, warm tortillas in microwave while shrimp cool slightly.

  5. Begin assembling tacos: tortilla, slaw mixture, shrimp, cream sauce, and lastly your desired toppings.

Should yield 6-10 tacos, depending on portion sizes.