Shrimp Tacos with Mexican Crema and Avocado Ranch Dip

I’m currently in Cleveland for work but I have been a little MIA lately (you know, camping, attending a wedding and having a wedding shower of my own), so I thought I’d drop in with a fun new recipe and an update to one of my favorite recipes.

When our good friend and groomsman in our wedding, Peter, visited us earlier this month, we made a killer shrimp taco feast. Of course, that meant I had to make my famous avocado ranch. I looked at the current avocado ranch recipe here and it could really use some updating, so here we go.

Avocado Ranch Dip

Ingredients

  • 1 avocado
  • 1/2 lime
  • 1/4 cup ranch dressing
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder

Instructions

  • Peel and slice avocado into small chunks. Add to bowl
  • Squeeze 1/2 lime into bowl with avocado
  • Add ranch, salt, pepper and garlic powder
  • Blend together until smooth
  • (Add additional salt to taste)

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This dip is heavenly, and it’s perfect on my next recipe: shrimp tacos!

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Shrimp Tacos with Mexican Crema

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • 1/2 lime
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. garlic powder
  • 1 tsp. red pepper flakes
  • 1/2 cup Mexican cheese of choice
  • 2 tbsp. Olive oil
  • 1/4 cup sour cream
  • Shredded lettuce
  • Corn tortillas

Instructions

  • Pat shrimp dry with paper towel and toss with 1/4 cup of lime juice, 1 tsp. salt, pepper, garlic powder and red pepper flakes
  • Head 1 tsp. olive oil in hot pan and add shrimp
  • Meanwhile, heat corn tortillas in skillet
  • While the shrimp are cooking and tortillas are heating up, make your Mexican Crema by combining 1/4 cup of sour cream, 1/4 lime juice and 1 tsp. salt. Stir well.
  • Once shrimp turn pink (just a few minutes), remove from pan
  • Spread avocado ranch (see recipe above) on warmed corn tortilla, add lettuce, cheese and shrimp and top with Mexican crema

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IMG_3696 IMG_3697 IMG_3698 I served our tacos with refried beans that I also topped with more cheese. Because why not?

IMG_3700It was just a tad scrumptious.

 

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