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Avo Big Easy Shrimp Tacos – New Orleans

These blackened shrimp tacos are ready to light up a good time. Loaded with cabbage, corn, tomatoes, and avocado, this recipe is a parade of flavor and spice. Taco night has NOLA been better.


For the shrimp:
For the Avocado Crema Cabbage
For the salsa:
For the tacos:


  1. For the shrimp: In a medium bowl, add shrimp and all ingredients except the avocado oil. Toss the shrimp until well coated with seasoning mixture. Heat a medium-large skillet on medium-high heat for approximately 2 minutes, until hot. Add avocado oil and coat pan. Add shrimp to skillet and cook approximately 2-3 minutes per side, until pink.
  2. For the Avocado Crema Cabbage: In a medium bowl, add avocado and mash. Once thoroughly mashed, add all ingredients except cabbage. Stir until well combined and a smooth mixture has formed. Add cabbage and stir until well combined.
  3. For the salsa: In a medium bowl, add all ingredients and gently toss until well combined.
  4. For the tacos: Assemble tacos by evenly distributing the cabbage onto tortillas. Then evenly distribute shrimp on top of cabbage. Evenly top each taco with salsa and garnish with cilantro.
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Nutrition Facts

Recipe makes 4 servings

Serving Size 1 serving (2 tacos)

Amount per serving

Calories 590

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  • Daily Value*
  • Total Fat 39g 50%
    • Saturated Fat 9g 43%
    • Trans Fat 0g
  • Cholesterol 160mg 53%
  • Sodium 1650mg 72%
  • Total Carbohydrate 61g 22%
    • Dietary Fiber 40g 143%
    • Total Sugars 6g
      • Includes 0g Added Sugars 0%
  • Protein 30g
  • Vitamin D .1mcg0%
  • Calcium 280mg20%
  • Iron 2mg10%
  • Potassium 970mg20%



Learn more about the amazing avocado, including it’s rich
history, cultural impact and tasty ways to eat this delicious
superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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