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!!
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
1 Cup Sour Cream
1 Large Lime, Juiced
1 Teaspoon of Taco Seasoning
Preheat oven to 400 degrees.
Toss Shrimp in Old Bay, Taco Seasoning, and Avocado Oil.
Spread evenly and flat on a sheet pan, bake on for 5 minutes on 400, then finish on broil for 5 more minutes.
Remove from oven and let cool, warm tortillas in microwave while shrimp cool slightly.
Begin assembling tacos: tortilla, slaw mixture, shrimp, cream sauce, and lastly your desired toppings.
Should yield 6-10 tacos, depending on portion sizes.