Easy Spicy Shrimp Tacos With Avocado Crema Recipe for Taco Night

Tacos burst with flavor when you fold spicy shrimp tacos with avocado crema into warm tortillas.

Zesty seasoning brings these seafood delights to life with every single bite.

The perfectly seared shrimp dance with bold spices, creating a mouthwatering experience.

Creamy avocado crema adds a cool, smooth contrast to the fiery shrimp.

Fresh ingredients blend seamlessly, making this dish a true culinary adventure.

Each taco promises a delectable balance of heat and richness that will leave you craving more.

Prepare to tantalize your taste buds with this irresistible Mexican-inspired meal.

Why These Spicy Shrimp Tacos Are So Tasty

• Easily adjust the spiciness by removing jalapeño seeds or adding more red pepper flakes to match your personal taste preferences.
• Impress both family and friends with restaurant-quality tacos that combine zesty shrimp, creamy avocado sauce, and crunchy cabbage slaw.
• Beginner cooks can confidently create this dish with simple step-by-step instructions and basic cooking techniques.

Ingredients for Shrimp Tacos with Crema

Main Ingredients:

• Shrimp: Fresh seafood that serves as the primary protein for these tacos.
• Tortillas: Soft corn or flour wraps that form the base of the taco.

• Avocado, Cilantro, Cabbage, Lime, Jalapeño: Provide fresh flavor, texture, and brightness to the dish.

• Chili Powder, Smoked Paprika, Cumin, Oregano, Red Pepper Flakes: Spices that create a robust and spicy flavor profile for the shrimp.
• Garlic, Salt: Essential seasonings that enhance the overall taste.
• Greek Yogurt, Avocado Oil: Ingredients that help create a creamy and smooth avocado crema sauce.

• Water: Used to adjust the consistency of the avocado crema.

How to Make Shrimp Tacos with Crema

Step 1: Whip Up Zesty Shrimp Marinade

• Avocado oil
• Lime juice
• Chili powder
• Smoked paprika
• Cumin
• Oregano
• Garlic (minced or powdered)
• Red pepper flakes
• Kosher salt

Coat the shrimp thoroughly in the marinade and refrigerate for up to 30 minutes.

Be careful not to leave them too long, as shrimp can become mushy quickly.

Step 2: Blend Creamy Avocado Sauce

• Ripe avocado
• Fresh cilantro
• Jalapeño (seeds removed for mild heat)
• Garlic
• Lime juice
• Greek yogurt
• Avocado oil
• Water
• Salt

Adjust the consistency by adding water if needed.

This sauce is so delicious you might find yourself snacking on it before the tacos are ready!

Step 3: Prepare Crunchy Cabbage Slaw

Shred cabbage or use pre-mixed coleslaw.

Lightly toss with a small amount of the avocado sauce for added flavor.

Save most of the sauce for drizzling over the finished tacos.

Step 4: Sear Spicy Shrimp

Heat a skillet over medium-high heat and add a touch of oil.

Cook shrimp in a single layer, giving them plenty of space.

Sear for 2-3 minutes on each side until they turn pink and slightly curl.

Avoid overcrowding the pan to ensure a perfect golden exterior.

Step 5: Construct Mouthwatering Tacos

Warm tortillas over a gas flame or in a dry skillet.

Layer with cabbage slaw, cooked shrimp, and a generous drizzle of avocado sauce.

Finish with fresh cilantro and a squeeze of lime for a burst of brightness.

Tips for the Best Spicy Shrimp Tacos

• Marinate shrimp for no more than 30 minutes to maintain their delicate texture and prevent them from becoming tough or soft.
• Add water gradually when blending avocado crema to achieve the perfect smooth, drizzleable texture without making it too runny.
• Cook shrimp in a single layer over medium-high heat, ensuring enough space between them to get a beautiful golden-brown sear and avoid steaming.
• Remove jalapeño seeds for a milder heat or keep them for extra kick in the avocado crema, allowing you to control the spiciness.
• Toast tortillas directly over a gas flame or in a dry skillet to bring out their flavor and create a more authentic, restaurant-style experience.

Storing and Reheating Shrimp Tacos with Crema

• Store shrimp, crema, and slaw separately in airtight containers for up to 2 days. Keep components cold to maintain freshness and prevent bacterial growth.
• Warm gently in a skillet over medium-low heat for 1-2 minutes, turning once to prevent overcooking. Avoid microwave to maintain texture and prevent rubbery shrimp.
• Stir chilled avocado crema before serving. If separated, whisk briefly to restore smooth consistency. Add a splash of water if too thick.
• Quickly warm tortillas, layer with chilled components, and enjoy within 24 hours for best taste and texture. Discard if shrimp smells off or looks discolored.

Tasty Pairings for Shrimp Tacos

• Pair with Mexican Lager: Crisp, light beer like Corona or Modelo cuts through the spicy shrimp and complements the creamy avocado, creating a refreshing balance.
• Serve with Citrus Margarita: Zesty tequila cocktail with fresh lime juice enhances the tangy lime notes in the marinade and provides a bright, cooling counterpoint to the spicy shrimp.
• Match with Sauvignon Blanc: Crisp, acidic white wine with herbal undertones perfectly mirrors the cilantro and lime flavors, while its lightness doesn't overpower the delicate shrimp.
• Add Cucumber Agua Fresca: Non-alcoholic, hydrating drink with subtle sweetness and cooling properties helps temper the spice and provides a clean, refreshing accompaniment to the tacos.

Fun Twists for Spicy Shrimp Tacos

• Pescatarian Protein Swap: Replace shrimp with grilled white fish like cod or mahi-mahi for a different seafood experience while maintaining the same spicy marinade and flavor profile.
• Vegetarian Alternative: Substitute shrimp with roasted cauliflower or portobello mushroom pieces marinated in the same spicy blend for a plant-based version that keeps the original recipe's zesty character.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas and ensure all spices are certified gluten-free to create a celiac-friendly meal that doesn't compromise on taste.
• Low-Carb Adaptation: Replace tortillas with large lettuce leaves as wraps, creating a keto-friendly version that maintains the vibrant flavors of the original spicy shrimp taco recipe.

FAQs

• What kind of shrimp works best for this recipe?

Medium or large shrimp work perfectly. Avoid tiny shrimp as they can overcook quickly. Fresh or frozen shrimp are both good, just ensure they’re peeled and deveined before marinating.

• Can I make this recipe spicier or milder?

Adjust the heat by changing red pepper flakes or jalapeño amounts. Remove jalapeño seeds for less heat, or add extra red pepper flakes for more spice. You can also use different chili powders to control the heat level.

• Is this recipe gluten-free?

To make it gluten-free, use corn tortillas instead of flour tortillas. Check that all spices and ingredients are certified gluten-free. Most ingredients in this recipe are naturally gluten-free.

• How do I know when the shrimp are perfectly cooked?

Shrimp are done when they turn pink and slightly curl. They typically take 2-3 minutes per side. Overcooked shrimp become tough and rubbery, so watch them carefully during cooking.

Spicy Shrimp Tacos With Avocado Crema Recipe

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4.8 from 16 reviews

• Total Time: 46 minutes
• Yield: 4 1x

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Description

Fiery Mexican-inspired spicy shrimp tacos dance with zesty flavors and creamy avocado crema. Bold ingredients and quick preparation promise a delicious meal that brings Mexican street food straight to your kitchen.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 g) shrimp (uncooked, peeled, deveined, tails removed)

Spices and Seasonings:

• 1 tsp dark chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp garlic (minced or 1/2 tsp garlic powder)
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• Juice of 1 lime (about 2 tablespoons)
• 3 tablespoons avocado oil

Avocado Crema Ingredients:

• 1 medium avocado (seed removed and flesh scooped out)
• 1/2 cup cilantro
• 1 jalapeño (seeds removed)
• 3 cloves garlic (peeled)
• 2 limes (juiced, 3 tablespoons)
• 1/2 cup plain greek yogurt
• 3 tablespoons avocado oil
• 3 tablespoons water
• 1/2 tsp kosher salt

Taco Assembly:

• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 8–10 small flour or corn tortillas (lightly toasted)
• Fresh Cilantro
• Lime Wedges

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Instructions

1. Prepare the zesty marinade by whisking together avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and salt in a small bowl.
2. Coat the shrimp thoroughly in the marinade, ensuring even coverage. Refrigerate for 15-30 minutes, taking care not to over-marinate.
3. Create the creamy avocado sauce by blending avocado, cilantro, deseeded jalapeño, garlic, lime juice, Greek yogurt, avocado oil, water, and salt in a food processor until silky smooth. Adjust consistency by adding water if needed.
4. Shred cabbage or use pre-mixed coleslaw. Lightly dress with a small amount of avocado sauce for enhanced flavor, reserving most for final garnish.
5. Heat skillet to medium-high temperature, adding a thin layer of oil. Arrange shrimp in a single layer, avoiding overcrowding.
6. Sear shrimp for 2-3 minutes per side until they turn pink and slightly curl. Remove from heat immediately to prevent overcooking.
7. Warm tortillas over gas flame or in a dry skillet until slightly charred and pliable.
8. Assemble tacos by layering cabbage slaw, cooked shrimp, and generously drizzling avocado sauce.
9. Finish with fresh cilantro garnish and a bright squeeze of lime juice for extra zest.

Notes

• Let the shrimp soak in the marinade for no more than 30 minutes to keep them tender and prevent a mushy texture.
• Adjust the avocado crema’s thickness by adding water gradually, ensuring a smooth, drizzle-worthy sauce.
• Use pre-shredded coleslaw mix to save time without compromising flavor or texture.
• Cook shrimp in a single layer with enough space between them to achieve a perfect sear and avoid steaming.
• Swap corn tortillas for lettuce wraps to make the dish low-carb, or use gluten-free tortillas for a gluten-sensitive diet.

• Prep Time: 40 minutes
• Cook Time: 6 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 18 g
• Cholesterol: 170 mg