If you love bold flavors with a fresh, creamy twist, you are in for a treat with this Spicy Shrimp Tacos with Avocado Crema Recipe. Picture perfectly seasoned shrimp cooked to juicy perfection, nestled in warm tortillas, and topped with a luscious avocado crema that brings cooling balance to the heat. Every bite offers a beautiful harmony of textures and flavors that will easily become your new go-to for taco night or any casual gathering. This recipe is simple enough for a weeknight dinner but impressive enough to serve guests, making it a true crowd-pleaser!
Ingredients You’ll Need
This Spicy Shrimp Tacos with Avocado Crema Recipe calls for straightforward, fresh ingredients that each play an important role in making the dish shine. From spices that build a fragrant, smoky heat to fresh veggies that add crispness and color, every component is essential for delivering that crave-worthy taco experience.
- 1 pound large shrimp, peeled and deveined: The star of the dish, providing tender, juicy bites packed with protein.
- 1 tablespoon olive oil: Helps the spices adhere to the shrimp and ensures perfect sautéeing.
- 1 teaspoon chili powder: Adds smoky warmth and depth of flavor.
- 1/2 teaspoon smoked paprika: Gives a subtle smokiness that complements the shrimp beautifully.
- 1/2 teaspoon cumin: Brings a warm, earthy undertone that rounds out the spices.
- 1/4 teaspoon garlic powder: Offers a mild garlic flavor without overpowering.
- 1/4 teaspoon onion powder: Adds subtle sweetness and complexity.
- 1/4 teaspoon cayenne pepper (optional): For those who love an extra kick to the spice level.
- 1/2 teaspoon salt: Enhances all the natural flavors perfectly.
- 1/4 teaspoon black pepper: Adds a little bite to balance the richness.
- 8 small corn or flour tortillas: Your vehicle for holding all the deliciousness; warm and soft is best.
- For the avocado crema: 1 ripe avocado, 1/2 cup sour cream or Greek yogurt, juice of 1 lime, 1 small garlic clove minced, 1 tablespoon fresh cilantro chopped, salt to taste.
- Toppings: Shredded red cabbage, diced tomatoes, crumbled cotija or feta cheese, chopped cilantro, lime wedges for squeezing.
How to Make Spicy Shrimp Tacos with Avocado Crema Recipe
Step 1: Season the Shrimp
Start by tossing your peeled and deveined shrimp in a medium bowl with olive oil and all the spices—chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if you like heat), salt, and black pepper. Mix until every shrimp is nicely coated, ensuring the spices will cling to them and infuse each bite with bold flavor.
Step 2: Cook the Shrimp
Heat a large skillet over medium-high heat and add the seasoned shrimp. Cook them for about 2 to 3 minutes per side until they turn pink, opaque, and develop a light sear. This quick cooking process locks in juiciness and gives you that tender texture that shrimp are known for. Once done, remove the shrimp from heat and set them aside.
Step 3: Prepare the Avocado Crema
While the shrimp cooks, combine the ripe avocado, sour cream (or Greek yogurt if you prefer tang), lime juice, minced garlic, cilantro, and a pinch of salt in a food processor or blender. Blend everything together until you get a smooth, creamy sauce. The avocado crema is the perfect cooling complement to the spicy shrimp—it brings creaminess and a refreshing hint of lime.
Step 4: Warm the Tortillas
Gently warm the tortillas by placing them in a dry skillet or heating them briefly in the microwave. Warm tortillas are more pliable and bring out a subtle corn or wheat flavor, making every taco a delight to eat.
Step 5: Assemble the Tacos
Spread a generous spoonful of avocado crema onto each tortilla. Add a few cooked shrimp, then pile on your preferred toppings such as shredded red cabbage for crispness, diced tomatoes for freshness, crumbled cotija or feta cheese for a tangy bite, and a sprinkle of chopped cilantro for herbal brightness. Don’t forget to serve with lime wedges on the side to squeeze over the top, elevating every mouthful.
How to Serve Spicy Shrimp Tacos with Avocado Crema Recipe
Garnishes
Fresh garnishes bring a burst of color and texture that make these tacos irresistible. Shredded red cabbage lends vibrant crunch, diced tomatoes add juicy brightness, and crumbled cotija or feta cheese delivers a salty, creamy contrast. Chopped cilantro scattered on top provides a fresh, fragrant touch, while lime wedges bring zesty acidity. These finishing touches transform the tacos into a feast for both the eyes and palate.
Side Dishes
While these tacos shine on their own, pairing them with simple side dishes can elevate your meal further. Consider serving with a side of Spanish rice or black beans for hearty, comforting flavors that complement the shrimp. A crisp green salad or a lightly dressed Mexican street corn salad can provide refreshing balance to the spicy, creamy tacos.
Creative Ways to Present
Looking to dazzle guests? Serve these tacos on a rustic wooden board with small bowls of avocado crema and toppings for a build-your-own taco party. You can also place the shrimp in a warm bowl and offer tortillas and toppings family-style, letting everyone customize their own. For a bite-sized appetizer twist, use mini tortillas and garnish each with a single shrimp and a dollop of crema—it’s perfect for gatherings!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store cooked shrimp and avocado crema separately in airtight containers in the refrigerator. The shrimp will stay good for up to 2 days, while the avocado crema retains its freshness for about 24 hours before it starts to discolor. Keep your tortillas wrapped in foil or a sealed bag to prevent drying out.
Freezing
This recipe is best enjoyed fresh, but you can freeze the cooked shrimp if needed. Lay them out on a baking sheet to freeze individually before transferring to a freezer-safe container. They can last up to one month frozen. Avoid freezing the avocado crema as its texture and flavor will not withstand freezing well.
Reheating
To reheat the shrimp, gently warm them in a skillet over low heat or briefly in the microwave until just heated through—overcooking will make them rubbery. Warm the tortillas separately and add fresh avocado crema and toppings when ready to serve for the best experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw frozen shrimp completely and pat them dry before seasoning and cooking. This helps the spices stick better and ensures an even cook.
Is there a substitute for sour cream in the avocado crema?
If you prefer a dairy-free option, you can use coconut yogurt or a plant-based sour cream substitute. Greek yogurt also works well if you want a tangier crema.
How spicy is this dish?
The spice level is moderate with a smoky warmth from the chili powder and smoked paprika. You can easily adjust the heat by adding more or less cayenne pepper or omitting it altogether for a milder version.
Can I grill the shrimp instead of cooking on the stovetop?
Yes! Grilling the shrimp adds a wonderful smoky flavor that pairs beautifully with the avocado crema. Just make sure to oil the grill grates and cook shrimp for 2-3 minutes per side until opaque.
What type of tortillas are best for these tacos?
Both corn and flour tortillas work well—corn tortillas offer a traditional flavor and firmer texture, while flour tortillas are softer and slightly sweeter. Warm whichever you prefer to enhance the overall taste and texture.
Final Thoughts
I can’t recommend this Spicy Shrimp Tacos with Avocado Crema Recipe enough—it’s quick, vibrant, and packed with crave-worthy flavors that will have you reaching for seconds. Whether for a lively taco night or a casual weekend dinner, this dish brings bold seasoning, creamy richness, and fresh toppings together in perfect harmony. Give this recipe a try and watch how it quickly becomes a favorite in your recipe rotation!
Print
Spicy Shrimp Tacos with Avocado Crema Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
These Spicy Shrimp Tacos with Avocado Crema offer a vibrant and healthy twist on taco night. Featuring perfectly seasoned and pan-seared shrimp, a creamy homemade avocado sauce, and fresh toppings, this recipe is quick to make and packed with bold Mexican-inspired flavors.
Ingredients
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tortillas
- 8 small corn or flour tortillas
Avocado Crema
- 1 ripe avocado
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 small garlic clove, minced
- 1 tablespoon fresh cilantro, chopped
- Salt to taste
Toppings
- Shredded red cabbage
- Diced tomatoes
- Crumbled cotija or feta cheese
- Chopped cilantro
- Lime wedges
Instructions
- Season the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, optional cayenne pepper, salt, and black pepper until each shrimp is evenly coated with the spices.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them 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, chopped cilantro, and a pinch of salt. Blend until the mixture is completely smooth and creamy.
- Warm the Tortillas: Heat the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or microwave them briefly until soft and pliable.
- Assemble the Tacos: Spread a generous spoonful of avocado crema on each warm tortilla, top with a few cooked shrimp, then add your choice of shredded cabbage, diced tomatoes, crumbled cheese, and chopped cilantro. Serve immediately with lime wedges on the side to squeeze over the tacos.
Notes
- For a smoky flavor, grill the shrimp instead of pan-cooking them.
- The avocado crema can be made a few hours ahead and stored in the refrigerator with plastic wrap pressed directly onto its surface to prevent browning.
- Serve the tacos with rice, beans, or a side salad to make it a complete meal.
