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Cajun Shrimp Tacos with Avocado Cream Sauce

Cajun shrimp tacos with crispy blackened shrimp and a smooth green avocado cream sauce. Spice-coated shrimp are quickly seared until just pink, then tucked into warm corn tortillas and finished with crunchy cabbage and fresh toppings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun-Mexican Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1.5 lb large shrimp, peeled and deveined
olive oil
  • 2 tbsp olive oil
smoked paprika
  • 2 tsp smoked paprika
cayenne pepper
  • 1 tsp cayenne pepper
dried oregano
  • 1 tsp dried oregano
garlic powder
  • 1 tsp garlic powder
salt
  • 0.5 tsp salt
Warm corn tortillas
  • 1 Warm corn tortillas
ripe avocados
  • 2 ripe avocados
sour cream
  • 0.5 cup sour cream
fresh cilantro
  • 0.25 cup fresh cilantro
lime juice
  • 2 tbsp lime juice
garlic, minced
  • 1 clove garlic, minced
salt and pepper
  • 1 salt and pepper
shredded cabbage
  • 1 cup shredded cabbage
diced tomatoes
  • 1 cup diced tomatoes
red onion
  • 0.25 cup red onion
cilantro
  • 2 tbsp cilantro

Equipment

  • 1 stand mixer
  • 1 cast iron skillet

Method
 

Make the avocado cream sauce
  1. Blend ripe avocados, sour cream, fresh cilantro, lime juice, garlic, salt, and pepper until smooth and thick enough to drizzle. Stop and scrape the blender as needed until no green chunks remain.
Season and cook the shrimp
  1. Mix smoked paprika, cayenne pepper, dried oregano, garlic powder, and salt until evenly combined. Toss the shrimp with the spice mixture until every piece looks coated.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Cook shrimp for 3-4 minutes per side, flipping once, until pink and just cooked through with lightly browned edges.
Warm and assemble the tacos
  1. Warm corn tortillas until pliable and lightly steamy, so they fold without cracking. Arrange shrimp on each tortilla and tuck them in to form a snug base.
  2. Drizzle avocado cream sauce over the shrimp in each taco. Top with shredded cabbage, diced tomatoes, red onion, and cilantro for a fresh, crunchy finish.

Notes

Pro tip: for extra crispy edges, pat the shrimp dry before tossing with the Cajun spice and don’t crowd the skillet. Refrigerate leftover avocado cream sauce in an airtight container up to 2 days; shrimp/toppings keep up to 2 days, but reheat shrimp gently (just until warm). Freezing is not recommended for the sauce. If you want it lighter, swap sour cream for Greek yogurt for a tangier, thinner sauce.