Seafood dinner
Grilled Shrimp Tacos with Kefir Avocado Crema
Spiced shrimp, crisp vegetables, warm tortillas, and a cool avocado-kefir crema make a complete taco night. The sauce is rich enough to cling but lighter than sour cream.
TimeAbout 25 minutes
Makes8 small tacos, 4 servings
Make it
Method
- Toss the shrimp with olive oil, lemon juice, chili, garlic powder and salt. Cover and refrigerate while you make the crema. Keep raw-shrimp utensils separate from the sauce.
- Blend avocado, kefir, lime, garlic, and black pepper until thick and smooth. Refrigerate.
- Discard liquid from the raw shrimp. Grill or pan-sear for roughly 2–3 minutes per side, depending on size, until the flesh is pearly and opaque; a thermometer reading of 63°C is the cooking target.
- Warm the tortillas. Fill with lettuce, shrimp, radish, crema, and coriander.
A cool sauce for warm shrimp
Avocado gives the sauce body, kefir keeps it pourable, and lime cuts through the rich shrimp. The cool crema also calms the chili.
Store it
Keep the crema cold and use within 1 day. Cook shrimp only when ready to eat.
Other taco fillings
Use firm white fish, grilled mushrooms, or black beans instead of shrimp.
Adjust the avocado sauce
A thin crema needs more avocado; a paste-like crema needs kefir one tablespoon at a time.