Spicy Shrimp Tacos with Avocado Crema

If you’re looking for a quick, flavorful meal that brings a punch of spice and freshness to your table, these Spicy Shrimp Tacos with Avocado Crema are the perfect choice. Packed with vibrant flavors and easy to prepare, this dish is sure to become a favorite in your household.

Ingredients

Shrimp Marinade

• 1 lb shrimp (uncooked, peeled, deveined, tails removed)
• 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 tsp)
• 3 tbsp avocado oil

Avocado Crema

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

Taco Elements/Garnish

• 1 cup shredded green cabbage
• 1 cup shredded purple cabbage
• 8-10 small flour or corn tortillas (lightly toasted)
• Fresh cilantro
• Lime wedges

Directions

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. Add the prepped shrimp and stir to coat them evenly with the marinade. Place the shrimp in the refrigerator and allow them to marinate for up to 30 minutes.

2. Prepare the Avocado Crema

While the shrimp is marinating, prepare the avocado crema. In a food processor, combine the avocado, cilantro, jalapeño, garlic, lime juice, Greek yogurt, avocado oil, water, and kosher salt. Pulse until the mixture is smooth. If the crema is too thick, add an additional tablespoon of water to reach the desired consistency. Set aside.

3. Shred the Cabbage

Using a mandoline or a knife, shred the green and purple cabbages. Place them in a small bowl, add a few spoons of the avocado crema, and toss to combine. Save the remaining crema for drizzling over the tacos later.

4. Cook the Shrimp

You can cook the shrimp in a cast iron skillet or on the grill. For the skillet method, heat it over medium/high heat and place the shrimp into the pan in a single layer to ensure even cooking. Cook the shrimp for about 4-6 minutes, flipping halfway through to achieve a nice char on each side. If grilling, skewer the shrimp to prevent them from falling through the grates.

5. Assemble the Tacos

To assemble the tacos, start by laying down a tortilla. Add a few spoons of the cabbage slaw, followed by several shrimp. Drizzle the avocado crema over the top, garnish with fresh cilantro, and serve with lime wedges on the side.

Final Touches

These Spicy Shrimp Tacos are perfect for a quick weeknight dinner or a weekend gathering with friends. The combination of smoky, spicy shrimp and the creamy, zesty avocado crema is simply irresistible. Don’t forget to squeeze a fresh lime wedge over the top before digging in!

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Estimated Calories: 300 kcal per serving

Enjoy these delicious tacos and feel free to get creative with additional toppings like pickled onions, radishes, or a sprinkle of queso fresco. Happy cooking!

Spicy Shrimp Tacos with Avocado Crema

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 4 1x

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Ingredients

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SHRIMP MARINADE

1 lb shrimp (uncooked, peeled, deveined, tails removed)
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 tsp)
3 tbsp avocado oil
AVOCADO CREMA

1 medium avocado (seed removed and flesh scooped out)
1/2 cup cilantro
1 jalapeño (seeds removed)
3 cloves garlic (peeled)
2 limes (juiced, about 3 tbsp)
1/2 cup plain Greek yogurt
3 tbsp avocado oil
3 tbsp water
1/2 tsp kosher salt
TACO ELEMENTS/GARNISH

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

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for up to 30 minutes.
While the shrimp is marinating, in a food processor, add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, avocado oil, water, and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat, place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates.
Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top, garnish with fresh cilantro, and serve with lime wedges!

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 300 kcal