Spicy Shrimp Tacos with Avocado Crema

The moment you bite into these Spicy Shrimp Tacos with Avocado Crema, your taste buds are greeted with a perfect harmony of flavors—succulent shrimp with a spicy kick, cooled by a creamy, tangy avocado sauce. These vibrant tacos bring together the best elements of coastal Mexican cuisine in one handheld delight. The combination of tender seafood, crunchy cabbage slaw, and velvety crema creates an irresistible texture contrast that will have you coming back for seconds. You’ll learn how to perfectly season and cook shrimp, create a restaurant-quality avocado crema, and assemble tacos that are as beautiful as they are delicious.

Why You’ll Love This Recipe

These Spicy Shrimp Tacos with Avocado Crema are about to become your new favorite taco night option. The shrimp cooks in minutes, making this an ideal weeknight dinner that feels special enough for entertaining. Each component brings something magical to the final dish—the shrimp offers a perfect balance of heat and smokiness from the spice blend, while the avocado crema provides a cooling counterpoint that cuts through the spice.

What truly sets these tacos apart is the interplay of textures. The plump, tender shrimp against the crisp, fresh cabbage creates a satisfying contrast in every bite. The avocado crema adds a silky smoothness that ties everything together beautifully. Unlike basic tacos, this recipe features restaurant-worthy flavor combinations with minimal effort.

These tacos are versatile enough to serve for a quick family dinner or as the star of your next gathering. The vibrant colors—from the pink shrimp to the purple cabbage to the green crema—make for a presentation that’s as appetizing to the eyes as it is to the palate. Best of all, you can prep most components ahead of time for easy assembly when you’re ready to eat.

Ingredients List for the Spicy Shrimp Tacos with Avocado Crema

These carefully selected ingredients combine fresh seafood with bold spices and cooling elements to create the perfect balance of flavors in every bite.

For the Spicy Shrimp:

• 1 lb shrimp (uncooked, peeled, deveined, tails removed (see note on shrimp prep))
• 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

For the 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 (3 tbsp))
• 1/2 cup plain Greek yogurt
• 3 tbsp avocado oil
• 3 tbsp water
• 1/2 tsp kosher salt

For Assembly:

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

Pro Tips

Perfect Shrimp Every Time: Don’t marinate your shrimp longer than 30 minutes—the lime juice will begin to “cook” the shrimp (like ceviche), resulting in a rubbery texture. For the best texture, make sure your shrimp are completely dry before adding to the marinade, and cook them just until they turn pink and opaque—about 2 minutes per side. Overcooked shrimp become tough and chewy.

Avocado Crema Secrets: For the smoothest, most flavorful crema, use a perfectly ripe avocado—it should yield slightly to gentle pressure but not be mushy. If you’re sensitive to heat, start with half a jalapeño and add more to taste. The crema can be made up to 24 hours ahead and stored in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.

Tortilla Technique: Don’t skip toasting your tortillas—it enhances their flavor and makes them more pliable. For maximum flavor, warm corn tortillas directly over a gas flame for 10-15 seconds per side, or heat them in a dry skillet. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft until serving time.

Instructions

Step 1: 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 max 30 minutes.

Step 2: While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive 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.

Step 3: 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.

Step 4: 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 (see note on cooking shrimp).

Step 5: 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 (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!

Variations

Blackened Shrimp Tacos: For a New Orleans twist on these spicy shrimp tacos, replace the marinade spices with blackening seasoning. Cook the shrimp in a cast-iron skillet until charred and crispy on the outside. The intense flavor of blackened shrimp pairs beautifully with the cooling avocado sauce.

Grilled Fish Alternative: If shrimp isn’t available, substitute firm white fish like mahi-mahi or cod. Marinate the fish in the same spice mixture, then grill or pan-sear until just flaky. The delicate fish creates a lighter version of these Mexican-inspired seafood tacos while still delivering on flavor.

Plant-Based Option: For a vegetarian twist, replace the shrimp with cauliflower florets tossed in the same spice mixture, then roasted until crispy at 425°F for about 25 minutes. The cauliflower absorbs all the delicious spices and provides a satisfying texture that works wonderfully with the creamy avocado sauce and crunchy slaw.

Storage and Serving

These Spicy Shrimp Tacos with Avocado Crema are best enjoyed immediately after preparation for optimal texture and flavor. However, if you need to store components:

The cooked shrimp can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat to avoid overcooking. The avocado crema will keep for up to 24 hours in the refrigerator if stored in an airtight container with plastic wrap pressed directly onto the surface to prevent oxidation. The cabbage slaw (without crema mixed in) can be refrigerated for up to 3 days.

For serving, try creating a DIY taco bar with all components in separate dishes, allowing guests to build their own tacos. Pair these vibrant tacos with cilantro-lime rice, black beans, or a simple side salad with a citrus vinaigrette for a complete meal. For a fun presentation, serve the avocado crema in a squeeze bottle for easy drizzling, and offer additional toppings like pickled red onions, diced mango, or crumbled cotija cheese.

FAQs

Can I use pre-cooked shrimp for these tacos?
While fresh is best, you can use pre-cooked shrimp in a pinch. Skip the marinating step and instead quickly toss the shrimp in the spice mixture (minus the lime juice) and briefly heat in a skillet just until warmed through—about 1-2 minutes total. Be careful not to overcook them, as they’ll become tough.

How can I make these tacos less spicy?
To reduce the heat in these shrimp tacos with avocado crema, omit the red pepper flakes from the marinade and remove all seeds and membranes from the jalapeño in the crema. You can also reduce the amount of chili powder by half and add a bit more yogurt to the avocado crema for extra cooling effect.

Can I prepare the components ahead of time for a party?
Yes! Prep the cabbage slaw and avocado crema up to 24 hours ahead (store the crema with plastic wrap pressed directly on the surface). The shrimp can be marinated for up to 30 minutes before cooking. For best results, cook the shrimp and toast the tortillas just before serving.

What’s the best type of tortilla to use?
Both corn and flour tortillas work well with these spicy shrimp tacos. Corn tortillas provide a more authentic flavor, while flour tortillas are more pliable. For the best texture, be sure to lightly toast either type before assembling.

Can I make the avocado crema without a food processor?
Yes! You can use a blender instead, or mash the ingredients by hand for a more rustic texture. If mashing by hand, ensure the garlic and jalapeño are very finely minced before combining with the other ingredients.

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