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
Scale
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.
