Smoky Shrimp Tacos with Vegan Avocado Crema and Tropical Slaw

These smoky shrimp tacos are everything you want in a summer meal – light, vibrant, and bursting with fresh flavor. Tender shrimp are seasoned with warming spices and quickly charred, then layered with a crisp tropical slaw of red cabbage, pineapple, cilantro, and jalapeño. A creamy avocado crema blended with kyoord's high-phenolic extra virgin olive oil brings everything together with a rich, velvety finish. Whether you're hosting friends or making an easy weeknight dinner, these colorful tacos are guaranteed to become a seasonal favorite.

Why These Shrimp Tacos Are Packed with Goodness

These tacos aren't just full of bold summer flavor—they're made with ingredients that deliver an impressive range of nutrients, too.

High-Phenolic Extra Virgin Olive Oil

High-phenolic extra virgin olive oil adds more than rich, peppery flavor. It contains high levels of naturally occurring polyphenols – including oleocanthal and oleacein – compounds that have been extensively studied for their antioxidant and anti-inflammatory properties. Extra virgin olive oil is also rich in heart-healthy monounsaturated fats, making it a cornerstone of the Mediterranean diet.

Red Cabbage

Red cabbage brings vibrant color, crunch, and a wealth of nutrition. It's an excellent source of vitamin C and vitamin K, while its deep purple hue comes from anthocyanins, powerful plant pigments with antioxidant activity. Red cabbage is also a good source of fiber, helping support digestive health and promoting fullness.

Pineapple

Fresh pineapple adds natural sweetness to balance the smoky shrimp while contributing vitamin C and manganese. It also contains bromelain, a group of naturally occurring enzymes that help break down proteins and have been studied for their role in supporting healthy digestion.

Avocado

The creamy avocado crema is rich in monounsaturated fats, the same heart-friendly fats found in extra virgin olive oil. Avocados also provide fiber, potassium, folate, and vitamins E and K, making them a nutrient-dense addition that helps create a satisfying, well-balanced meal.

Together, these fresh ingredients create a colorful plate that's rich in healthy fats, fiber, vitamins, minerals, and naturally occurring plant compounds – proof that delicious summer cooking can also be nourishing.

Smoky Shrimp Tacos with Vegan Avocado Crema and Tropical Slaw

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Smoky shrimp, crisp tropical slaw, and creamy avocado crema come together in these fresh, flavor-packed tacos. Finished with kyoord's high-phenolic extra virgin olive oil, they're an easy summer meal you'll make on repeat.

Author:

Vanessa Wuergler

Ingredients

For the shrimp

• 1 lb large shrimp, peeled and deveined

• 2 tablespoons kyoord EVOO

• 2 garlic cloves, crushed

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper, or to taste

• ¾ teaspoon kosher salt

• Freshly ground black pepper

For the tropical slaw

• 2 cups thinly sliced red cabbage

• ¾ cup fresh pineapple, thinly sliced into long matchsticks

• ⅓ cup chopped cilantro

• 1 small jalapeño, thinly sliced

• 2 tablespoons apple cider vinegar

• 2 tablespoons kyoord EVOO

• Salt and freshly ground black pepper

• For the vegan avocado crema

• 2 ripe avocados

• 3 tablespoons kyoord EVOO

• Juice of 1 to 2 limes, to taste

• 1 small garlic clove

• Salt, to taste

• 2 to 3 tablespoons water, as needed to thin

To serve

• 8 corn tortillas

• Lime wedges

• Extra cilantro, optional

• Thinly sliced radishes, optional

Directions

1. In a bowl, combine the shrimp with kyoord EVOO, crushed garlic, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Toss well to coat. Marinate for at least 15 minutes, or cover and refrigerate overnight.
2. Make the slaw by combining the red cabbage, pineapple matchsticks, cilantro, and jalapeño in a bowl. Dress with apple cider vinegar, kyoord EVOO, salt, and pepper. Toss well and let sit while you prepare the rest of the tacos.
3. For the crema, blend the avocados, kyoord EVOO, lime juice, garlic, salt, and 3 tablespoons of water until smooth. Add more water, 1 tablespoon at a time, until it reaches a spoonable or drizzleable consistency.
4. Heat a grill, grill pan, or skillet over medium-high heat. Cook the shrimp for about 1 to 2 minutes per side, until pink, opaque, and lightly charred at the edges.
5. Warm the corn tortillas, then assemble the tacos with a layer of tropical slaw, smoky shrimp, and a generous spoonful of avocado crema. Finish with lime, cilantro, and radishes if using.
6. Best served immediately, with extra crema on the side and your favorite hot sauce.