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
Scale
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
