Spicy Shrimp Tacos With Avocado Crema Recipe

Spicy shrimp tacos with avocado crema are the perfect way to spice up your taco night! They’re packed with bold flavors, vibrant colors, and the right balance of heat and creaminess. These tacos are easy to whip up, but they feel like something you’d order at a great little beachside restaurant. Whether it’s for a casual weeknight meal or a small gathering with friends, these tacos will win everyone over. Plus, with the added zing of the avocado crema, each bite is a perfect combination of cool, creamy, and spicy. Let’s dive in!

this RECIPE

A little backstory on why shrimp tacos became a favorite

I still remember the first time I had shrimp tacos. It was on a spontaneous trip to a coastal town with a few friends. After a long day of beach lounging, we stumbled upon this tiny taco shack that only had two options on the menu: shrimp tacos and fish tacos. Being a shrimp lover, I knew I had to go for the shrimp. That first bite was a revelation—the shrimp were juicy and perfectly spiced, the slaw was crisp, and the drizzle of sauce tied everything together beautifully. Ever since, shrimp tacos have been my go-to when I’m craving something fresh, flavorful, and a little indulgent. This recipe is my twist on that memory, with the addition of avocado crema to give it that cool, creamy touch I love so much.

Why these shrimp tacos are a must-try!

What makes these shrimp tacos stand out? Well, for starters, the shrimp itself is marinated in a blend of chili powder, smoked paprika, cumin, and a squeeze of lime juice. This gives it a smoky, slightly spicy flavor that’s just irresistible. But the real game-changer here is the avocado crema. It’s creamy and rich from the avocado and yogurt, with a kick from jalapeño and brightness from lime juice. Drizzled on top of the spicy shrimp, it’s pure magic. The addition of crunchy cabbage and fresh cilantro adds texture and freshness, making every bite exciting.

Let’s talk ingredients: how to pick the best and why they matter

Shrimp, of course, is the star of the show here. You’ll want to use raw, peeled, and deveined shrimp for this recipe. I usually go for medium to large shrimp because they’re juicy and cook up perfectly in a skillet or on the grill. Fresh or frozen both work, just make sure to thaw your frozen shrimp before marinating. If you’re in a pinch, feel free to substitute shrimp with fish or even tofu for a plant-based version.

Chili powder and smoked paprika are what give the shrimp that smoky, spicy depth. You can adjust the amount depending on how much heat you want, and if you’re out of smoked paprika, regular paprika works too—though you’ll miss a bit of that smoky undertone.

Avocados are essential for the crema. Look for avocados that give slightly when you press them—this means they’re ripe and creamy inside. And if you ever find yourself without Greek yogurt, you can substitute with sour cream or even a plant-based yogurt for a dairy-free version.

The cabbage slaw adds the perfect crunch, balancing out the creamy and spicy elements. You can use any mix of green and purple cabbage—or even just one of them if that’s what you have on hand. The different colors add a fun visual element, but the flavor is still great either way!

Kitchen gear: what you need and what you can skip

To make these shrimp tacos, you don’t need a whole lot of fancy equipment. A good cast-iron skillet is perfect for getting a nice sear on the shrimp. If you’re grilling, I recommend using metal skewers so your shrimp don’t fall through the grates. And of course, a food processor is key for whipping up the avocado crema quickly and smoothly. If you don’t have one, you can use a blender or even mash everything together by hand with a fork (though it’ll have a chunkier texture).

A mandoline is handy for quickly shredding the cabbage, but if you’re like me and sometimes feel nervous using one, just a sharp knife works perfectly fine. The slaw might not be as uniform, but it’ll still taste delicious!

Step-by-step: how to make the best shrimp tacos

1. Marinate the shrimp: In a small bowl, whisk together the marinade ingredients—avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Toss the shrimp in the marinade, making sure each one is coated well. Let it rest in the fridge for no more than 30 minutes. (If you’re in a rush, even 15 minutes works—it just won’t be as intense.)
2. Make the avocado crema: While the shrimp is marinating, add all the crema ingredients to your food processor—avocado, cilantro, jalapeño, garlic, lime juice, yogurt, avocado oil, water, and salt. Pulse until smooth. If it’s too thick, add an extra tablespoon of water until you get that perfect drizzle-able consistency. Set aside.
3. Prepare the slaw: Shred your cabbages and toss them in a little bit of the avocado crema. This not only adds flavor but also helps the cabbage hold its crunch longer.
4. Cook the shrimp: Heat your skillet over medium-high heat and add a little avocado oil. Place the shrimp in a single layer and cook for 2-3 minutes per side, until they’re opaque and slightly charred. (If grilling, skewer the shrimp and cook them over medium heat, flipping halfway through.) Be careful not to overcook—shrimp cook quickly and can turn rubbery if left too long.
5. Assemble the tacos: Warm your tortillas either in a dry skillet or directly over a gas flame for a little char. Add some of the cabbage slaw, a few shrimp, and drizzle with the avocado crema. Garnish with fresh cilantro and serve with lime wedges for an extra burst of citrus!

How to customize these tacos: variations and adaptations

One of the things I love most about these shrimp tacos is how versatile they are. Want a bit more spice? Add an extra pinch of red pepper flakes or throw in a dash of hot sauce when serving. You could also switch up the protein—grilled fish works great here, and for a vegetarian twist, you could swap the shrimp for grilled portobello mushrooms or crispy tofu.

For a gluten-free option, simply use corn tortillas instead of flour. If you’re dairy-free, you can sub the Greek yogurt in the avocado crema with a plant-based yogurt or even coconut cream (just be mindful that coconut adds a slightly different flavor).

Feeling seasonal? In the summer, add fresh mango or pineapple for a tropical twist. Or in the fall, you could roast some butternut squash and toss it into the slaw for a bit of sweetness to balance the spice.

Serve these tacos like a pro!

When it comes to presentation, I like to keep things casual but colorful. Arrange your shrimp, slaw, and crema in small serving bowls so everyone can assemble their own tacos. A sprinkle of extra cilantro or even some thinly sliced radishes adds a nice pop of color and crunch. I also love to serve these with a side of Mexican street corn or even a light, zesty quinoa salad.

Thirsty? Here’s what to drink with your tacos

For a non-alcoholic pairing, these tacos go wonderfully with a sparkling limeade or a cucumber mint cooler. The brightness of lime complements the citrusy notes in the marinade, while the cucumber and mint cool everything down, especially if you’ve cranked up the spice. Another great option is a virgin mojito, with its minty, limey goodness that pairs perfectly with the avocado crema.

Leftovers and storage tips

These shrimp tacos are best enjoyed fresh, but if you do have leftovers, store the shrimp, slaw, and crema separately in airtight containers in the fridge. The shrimp will last for about 2 days and can be reheated gently in a skillet or microwave. The crema might thicken as it sits, so just stir in a little water or lime juice to loosen it back up. As for the tortillas, it’s best to warm them fresh, but you can also toast them slightly before storing, then reheat in a dry skillet.

Scaling the recipe for a crowd (or just for one)

This recipe makes enough for about 8-10 tacos, but it’s super easy to scale. For a larger crowd, simply double the shrimp and slaw amounts, and the crema can be increased by adding another avocado and a little more yogurt. Just be mindful that if you’re making a lot of shrimp, cook them in batches to avoid overcrowding the pan. If you’re cooking for one or two, you can easily halve the recipe.

FAQs

1. Can I use frozen shrimp? Yes! Just be sure to thaw them first by running them under cold water for a few minutes or leaving them in the fridge overnight.

2. How do I make the tacos less spicy? You can dial back the chili powder and omit the red pepper flakes for a milder version. Also, using a mild jalapeño in the crema will help.

3. Can I make the avocado crema ahead of time? Yes! It’ll stay fresh in the fridge for about 1-2 days. Just give it a good stir before serving.

4. What’s the best way to warm tortillas? I like to heat them directly over a gas flame for a bit of char, but you can also warm them in a dry skillet or wrap them in foil and heat them in the oven.

5. Can I grill the shrimp instead of using a skillet? Absolutely! Just skewer them to prevent them from falling through the grates and grill over medium heat for about 2-3 minutes per side.

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