Description
These spicy shrimp tacos are a quick and easy Mexican-inspired dinner, featuring juicy, perfectly seasoned shrimp, crunchy cabbage, and a cool, tangy avocado crema. Perfect for busy weeknights or casual gatherings, they deliver bold flavors and fresh textures in every bite.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4–1/2 tsp cayenne pepper, to taste
- 1/2 tsp kosher salt
- Freshly cracked black pepper, to taste
- Juice of 1/2 lime
- 1 ripe avocado, peeled and pitted
- 1/2 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 small garlic clove, minced
- 1/4–1/2 tsp salt, to taste
- 2 tbsp cilantro, chopped (optional)
- 2 cups shredded red or green cabbage
- 1/2 cup diced tomatoes or pico de gallo
- Extra cilantro, chopped
- Lime wedges, for serving
- Hot sauce or sliced jalapeños (optional)
- 8 small corn or flour tortillas
Instructions
- Pat the shrimp dry with paper towels and place in a large mixing bowl.
- Add olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, black pepper, and lime juice to the shrimp. Toss until well coated. Marinate up to 30 minutes if desired.
- In a blender or food processor, combine avocado, sour cream or Greek yogurt, lime juice, garlic, salt, and cilantro (if using). Blend until smooth and creamy. Adjust salt or lime to taste.
- Shred the cabbage, dice the tomatoes, and chop extra cilantro. Halve the limes and set toppings aside.
- Heat a nonstick skillet or cast iron pan over medium-high heat. Add shrimp in a single layer and cook about 2 minutes per side, until pink and curled. Remove from heat.
- Warm tortillas in a dry skillet or over an open flame for 2–3 minutes. Wrap in a towel to keep warm.
- To assemble, spread avocado crema on each tortilla. Top with cabbage, shrimp, tomatoes or pico, and cilantro. Squeeze lime over the top.
- Serve immediately with extra crema, lime wedges, and hot sauce or jalapeños if desired.
Notes
Don’t overcook the shrimp—pull them off the heat as soon as they turn pink and curl. Char tortillas over an open flame for extra flavor. Adjust cayenne for desired spice level. Prep avocado crema and toppings ahead for faster assembly. For dairy-free, use coconut yogurt in the crema. For low-carb, use lettuce wraps instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 6
- Protein: 23
Keywords: shrimp tacos, spicy shrimp tacos, avocado crema, Mexican dinner, easy tacos, seafood tacos, gluten-free tacos, weeknight dinner, taco Tuesday, healthy shrimp tacos