Get ready to meet your new favorite weeknight dinner: the Spicy Shrimp Tacos with Avocado Crema Recipe! This dish brings together juicy, boldly seasoned shrimp and a lusciously smooth avocado crema, all wrapped up in warm tortillas and topped with crisp cabbage, fresh cilantro, and crumbly cheese. Every bite is a colorful celebration of flavor and texture, making these tacos perfect for everything from Taco Tuesday to a festive gathering with friends.
Ingredients You’ll Need
The beauty of this Spicy Shrimp Tacos with Avocado Crema Recipe is how it transforms simple, fresh ingredients into something utterly irresistible. Each component adds a special touch, whether it’s a punch of heat, a creamy element, or a pop of color and crunch.
- Shrimp: Large, peeled, and deveined for ease and that signature juicy bite.
- Olive oil: Helps the spices cling to the shrimp and adds a rich flavor.
- Chili powder: Brings a warm, earthy spice that’s essential for that taco kick.
- Smoked paprika: Adds a subtle smokiness that deepens every bite.
- Cumin: Provides that classic taco flavor and a touch of warmth.
- Garlic powder: Infuses the shrimp with savory, aromatic notes.
- Cayenne pepper: Delivers the heat—adjust to your spice tolerance!
- Salt: Essential for bringing all the flavors together.
- Black pepper: Adds a little extra bite to the seasoning.
- Corn or flour tortillas: The perfect vessel—choose your favorite or go gluten-free with corn.
- Avocado: Ripe and creamy, it forms the luscious base of the crema.
- Sour cream or Greek yogurt: Adds tang and makes the avocado crema irresistibly smooth.
- Lime juice: Brightens the crema and balances the richness.
- Garlic (for crema): Freshly minced for extra punch in the sauce.
- Fresh cilantro: Sprinkled in the crema and on top for an herbaceous lift.
- Shredded red cabbage: Adds vibrant color and a satisfying crunch.
- Queso fresco or cotija cheese: Crumbly, salty, and perfect for finishing.
- Lime wedges: Bring a final squeeze of zesty brightness to your tacos.
How to Make Spicy Shrimp Tacos with Avocado Crema Recipe
Step 1: Season the Shrimp
Start by tossing your shrimp in a large bowl with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper. Make sure every piece is evenly coated—this is where the flavor magic happens! Let it sit for a couple of minutes while you prep the pan.
Step 2: Cook the Shrimp
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook them for 2 to 3 minutes per side, just until they turn pink and opaque. Be careful not to overcook; shrimp are quick and you want them tender and juicy. Once done, scoop them out and set aside.
Step 3: Make the Avocado Crema
In a blender or food processor, combine the ripe avocado, sour cream or Greek yogurt, lime juice, minced garlic, salt, and chopped cilantro. Blend until completely smooth and creamy. This luscious avocado crema is the secret weapon of the Spicy Shrimp Tacos with Avocado Crema Recipe, bringing everything together with its cool, tangy richness.
Step 4: Warm the Tortillas
Warm your tortillas in a dry skillet for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for a few seconds. Warm tortillas are softer and more flexible, making them easier to fill and fold without tearing.
Step 5: Assemble the Tacos
Spread a generous spoonful of avocado crema onto each warm tortilla. Top with a few of those perfectly cooked shrimp, then pile on shredded cabbage, a sprinkle of fresh cilantro, and crumbled queso fresco. Finish with a squeeze of lime and get ready to dive in!
How to Serve Spicy Shrimp Tacos with Avocado Crema Recipe
Garnishes
Sprinkle extra chopped cilantro and queso fresco over the top for a fresh, vibrant finishing touch. Lime wedges on the side let everyone adjust the acidity to their liking, while thinly sliced radishes or a few jalapeño rings can add crunch and heat for those who love a little extra flair.
Side Dishes
These tacos are delicious with classic sides like Mexican street corn, cilantro-lime rice, or black beans. A simple green salad with a citrusy dressing also works beautifully to balance the richness of the shrimp and crema.
Creative Ways to Present
Try serving your Spicy Shrimp Tacos with Avocado Crema Recipe taco-bar style, with all the toppings in individual bowls so everyone can build their dream taco. For parties, use mini tortillas for bite-sized appetizers, or serve the filling over a bed of greens for a taco salad twist!
Make Ahead and Storage
Storing Leftovers
Store any leftover shrimp and avocado crema in separate airtight containers in the refrigerator. The shrimp will keep well for up to two days, while the crema might darken slightly but will stay fresh for about the same timeframe thanks to the lime juice.
Freezing
While the seasoned shrimp can be frozen after cooking (let them cool completely first), the avocado crema doesn’t freeze well due to its fresh dairy and avocado base. For best results, freeze only the shrimp and make the crema fresh when you’re ready to enjoy.
Reheating
To reheat the shrimp, gently warm them in a skillet over medium heat until just heated through, or use short bursts in the microwave. Avoid overcooking to keep them juicy. The avocado crema should be served cold or at room temperature, so just give it a stir before using.
FAQs
Can I grill the shrimp instead of using a skillet?
Absolutely! Grilling the shrimp adds a wonderful smoky flavor that pairs perfectly with the creamy avocado crema. Just thread the shrimp onto skewers, grill over medium-high heat for 2–3 minutes per side, and follow the rest of the Spicy Shrimp Tacos with Avocado Crema Recipe as usual.
What can I substitute for queso fresco or cotija cheese?
If you can’t find queso fresco or cotija, feta cheese is a great stand-in. It has a similar crumbly texture and salty flavor that works beautifully in this taco recipe.
Is the recipe gluten-free?
Yes, as long as you use corn tortillas, this Spicy Shrimp Tacos with Avocado Crema Recipe is naturally gluten-free. Just double-check the labels on your tortillas to be sure.
How spicy is this dish, and can I adjust the heat?
The spice level is moderate, but you’re in control! For a milder taco, reduce or omit the cayenne pepper. If you love heat, feel free to add an extra pinch or top with sliced jalapeños.
Can I make the avocado crema ahead of time?
Definitely! The avocado crema can be made up to one day ahead and stored in the fridge. The lime juice helps keep it bright green and fresh, making your taco night even easier.
Final Thoughts
If you’re craving something bold, fresh, and effortlessly impressive, give the Spicy Shrimp Tacos with Avocado Crema Recipe a try. These tacos pack in vibrant flavors and satisfying textures, and I promise, they always disappear fast at my table. Gather your friends, whip up a batch, and enjoy every zesty, creamy, spicy bite!
Print
Spicy Shrimp Tacos with Avocado Crema Recipe
- Total Time: 21 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Non-Vegetarian
Description
These Spicy Shrimp Tacos with Avocado Crema are a flavorful and easy-to-make Mexican-American dish perfect for taco night. Succulent shrimp are seasoned with chili powder and smoked paprika, pan-seared to perfection, and paired with a creamy avocado-lime sauce. Topped with fresh cabbage, cilantro, and queso fresco, these tacos offer a perfect balance of spice, creaminess, and crunch.
Ingredients
Shrimp
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 small corn or flour tortillas
Avocado Crema
- 1 ripe avocado
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 garlic clove (minced)
- ¼ teaspoon salt
- 2 tablespoons chopped fresh cilantro
Toppings
- 1 cup shredded red cabbage
- ½ cup chopped fresh cilantro
- ½ cup crumbled queso fresco or cotija cheese
- Lime wedges for serving
Instructions
- Season the shrimp: In a large bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and black pepper until evenly coated. This ensures each shrimp absorbs all the bold flavors.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove from heat and set aside to keep warm.
- Prepare the avocado crema: In a food processor or blender, combine the ripe avocado, sour cream or Greek yogurt, lime juice, minced garlic, salt, and chopped cilantro. Blend until smooth and creamy, creating a tangy, luscious sauce.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them wrapped in a damp paper towel for 20-30 seconds until warm and pliable.
- Assemble the tacos: Spread a spoonful of avocado crema onto each warmed tortilla. Top with several cooked shrimp, a handful of shredded red cabbage, a sprinkle of fresh cilantro, and crumbled queso fresco or cotija cheese.
- Serve: Present the assembled tacos immediately with lime wedges on the side for squeezing, adding an extra burst of freshness.
Notes
- Adjust the cayenne pepper amount to control the spice level to your preference.
- For a smoky flavor, grill the shrimp instead of pan-searing.
- The avocado crema can be made a day ahead and stored in an airtight container in the refrigerator to save time.
- Use corn tortillas for a gluten-free option; flour tortillas will make it non-gluten-free.
- To keep shrimp juicy, avoid overcooking; they should be opaque and just pink.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 390
- Sugar: 2g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 145mg
