There’s something magical about biting into a taco that’s loaded with bold flavors, and these spicy shrimp tacos with avocado crema are no exception. The combination of succulent shrimp, marinated in smoky spices, paired with a creamy, tangy avocado sauce is nothing short of perfection. If you’re like me and love a little heat but balance it out with something refreshing, then this is your go-to taco recipe. Plus, it all comes together in under 30 minutes – perfect for a weeknight dinner that feels a little extra special.

Let me take you through how to whip up these beauties. Trust me, once you try these, they’ll quickly become a staple in your taco rotation!

Spicy Shrimp Tacos With Avocado Crema Recipe

🌮 My first love (okay, maybe just my first taco love)

The first time I made shrimp tacos, I was hosting a casual summer get-together with friends, and the grill was already fired up. I wanted something different from the usual burgers and hot dogs, and shrimp tacos sounded like a winner. I wasn’t expecting everyone to go absolutely wild over them, but boy, did they! I remember the smoky smell of paprika mingling with lime, and the charred shrimp sizzling away – it was love at first bite.

Ever since, I’ve been tweaking and experimenting, and this recipe is the result of that journey. It’s packed with flavor, and the avocado crema adds the perfect cooling contrast to the heat. Let’s get started!

How these spicy shrimp tacos came to be (and why you’ll love them)

Shrimp tacos have a special place in Mexican cuisine, particularly in coastal areas where fresh seafood is abundant. They’re often served with slaws, crema, and fresh herbs, wrapped in warm tortillas. Over the years, this dish has made its way into countless variations, with each home cook adding their twist. For me, it’s the balance between the spices and that creamy avocado sauce that seals the deal.

I’ve also added both green and purple cabbage for a crunchy texture, plus a hint of jalapeño in the crema for a little kick. The mix of smoky, spicy, creamy, and fresh in every bite? Absolutely irresistible.

Let’s talk ingredients: your taco essentials

The beauty of this recipe lies in its simplicity. Each ingredient plays its part to create a taco that’s bursting with flavor.

Shrimp: Shrimp is the star here, and you want to use uncooked, peeled, and deveined shrimp. I’ve learned over time that fresh, medium to large-sized shrimp work best. If you’re out of shrimp, you could swap in fish like cod or tilapia.
Spices: The blend of dark chili powder, smoked paprika, and ground cumin gives the shrimp a smoky, spicy flavor with a hint of earthiness. If you don’t have smoked paprika, regular paprika works, but the smoked variety adds depth that’s worth seeking out.
Lime: Freshly squeezed lime juice brings the whole marinade together with a pop of acidity. It’s also key in the avocado crema. Pro tip: Roll the lime on the counter before cutting to get the most juice.
Avocado: The creamy star of the avocado crema. If your avocado is slightly firm, no worries – blending it will still give you a smooth sauce.
Cilantro: For both the crema and the garnish, fresh cilantro adds a herbaceous brightness. If you’re not a cilantro fan, feel free to use fresh parsley instead.
Jalapeño: This little pepper gives the crema a mild heat. For a more intense kick, leave in some of the seeds or swap it out for a serrano pepper.
Greek yogurt: It adds creaminess to the avocado crema while keeping things light. If you want to go dairy-free, you can use a vegan yogurt alternative or swap it for more avocado.

Kitchen tools you’ll need (and how to get by if you don’t have them)

Food processor: This makes whipping up the avocado crema a breeze. If you don’t have one, you can mash everything by hand – it won’t be as smooth, but still deliciously creamy.
Cast-iron skillet: For a great char on your shrimp, a cast-iron skillet is my go-to. If you’re grilling, make sure you skewer the shrimp so they don’t fall through the grates.
Sharp knife: A good chef’s knife makes quick work of chopping cilantro, shredding cabbage, and prepping shrimp. But really, any sharp knife will do.

Step-by-step: My foolproof method to spicy shrimp taco heaven

1. Marinate the shrimp (flavor, flavor, flavor!)

Start by whisking together the avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt in a small bowl. Then, toss your prepped shrimp into the mix. Give them a good stir to make sure every piece is coated in that spicy, zesty goodness. Pop them in the fridge to marinate for up to 30 minutes. Trust me, the wait is worth it – the shrimp will soak up all those flavors!

2. Make the avocado crema

While the shrimp marinates, let’s make that dreamy avocado crema. In a food processor, blend together the avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, water, and kosher salt. Pulse until smooth, adding a touch more water if needed to thin it out. Taste test and adjust with a bit more lime or salt if needed. You want it tangy, creamy, and with a little kick from the jalapeño.

3. Prepare the cabbage slaw

Using a sharp knife (or a mandoline, if you’ve got one), shred the green and purple cabbage. Toss the shredded cabbage with a few spoonfuls of the avocado crema – this adds a creamy bite without overpowering the crunch.

4. Cook the shrimp

Heat your cast-iron skillet over medium-high heat and add a drizzle of avocado oil. Once the skillet is hot, lay the shrimp out in a single layer. They’ll cook fast – about 2-3 minutes per side. You want a nice sear on each side, with the shrimp turning pink and slightly charred. Be careful not to overcook them! (Shrimp that’s rubbery = not fun.)

5. Assemble the tacos

Now for the fun part! Warm your flour or corn tortillas on the stovetop or grill until lightly toasted. Place a spoonful of the cabbage slaw on each tortilla, top with a few shrimp, and drizzle with the avocado crema. Garnish with fresh cilantro and serve with lime wedges. Every bite should have that perfect mix of spice, crunch, and creaminess.

Variations: Make it your own!

Gluten-free: Swap the flour tortillas for corn tortillas, and you’re good to go.
Dairy-free: Skip the Greek yogurt and add an extra half of an avocado to the crema.
Vegan: For a plant-based version, try marinating firm tofu or mushrooms instead of shrimp. They’ll soak up the marinade just as well.
Spice level: Want more heat? Add some of the jalapeño seeds to the crema, or sprinkle extra red pepper flakes on top.

Presentation ideas: because we eat with our eyes too!

When serving these tacos, I like to lay them out on a large platter with lime wedges and extra cilantro. A sprinkle of coarse sea salt on the finished tacos gives them an extra pop of flavor. For a colorful, Instagram-worthy spread, arrange them with the purple and green cabbage peeking out – it’s all about those vibrant colors!

Drink pairings: what to sip with your tacos

For a refreshing drink, you can’t go wrong with a classic margarita. The citrusy, salty flavors pair perfectly with the shrimp and avocado crema. If margaritas aren’t your thing, a cold Mexican beer like Modelo or Pacifico works just as well. For a non-alcoholic option, a homemade limeade or agua fresca will do the trick.

Storing and reheating leftovers

If you somehow end up with leftovers (not likely, but it happens), store the shrimp and avocado crema separately in airtight containers in the fridge. The shrimp will keep for about 2 days, while the crema is best enjoyed within a day before it starts to brown. To reheat the shrimp, just give them a quick sauté in a hot pan or microwave them briefly. As for the tortillas, warm them up in a dry skillet to bring back their softness.

Scaling the recipe for a crowd

If you’re feeding a crowd, you can easily double or triple the recipe – just be sure to cook the shrimp in batches so they don’t crowd the pan. I’ve found that making extra avocado crema is always a good idea, as people tend to drizzle it on everything!

Common issues (and how to avoid them)

Overcooked shrimp: This happens quickly if you’re not watching! Keep an eye on them, and remember they only need 4-6 minutes.
Too thick avocado crema: If your crema turns out too thick, just add a little water or lime juice to thin it out to your desired consistency.

Give these tacos a try!

I can’t wait for you to try these spicy shrimp tacos with avocado crema. They’re one of my all-time favorites, and I’m sure they’ll become yours too. Don’t be afraid to tweak the recipe to make it your own – that’s the beauty of tacos. Enjoy, and let me know how they turn out!

FAQs

Q: Can I use frozen shrimp for this recipe?
A: Absolutely! Just make sure they’re fully thawed and patted dry before marinating.

Q: What if I don’t have smoked paprika?
A: Regular paprika will work, though you’ll miss a bit of that smoky flavor. Add a pinch of chipotle powder if you have it.

Q: How do I make the tacos spicier?
A: Add more red pepper flakes to the shrimp marinade or leave the seeds in the jalapeño for the crema.

Q: Can I make the crema in advance?
A: Yes! You can make the avocado crema a day ahead, but be sure to store it in an airtight container to minimize browning.

Q: What’s the best way to warm tortillas?
A: Toast them directly over a gas flame for a few seconds on each side, or warm them in a dry skillet until they’re soft and slightly charred.