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Spicy Shrimp Tacos with Avocado Crema

Spicy shrimp tacos with avocado crema feature juicy, spice-coated shrimp cooked until pink and tender, then tucked into warm tortillas. A vibrant green avocado crema with lime and cilantro adds a creamy, tangy finish.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican, Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp taco filling
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 8 corn or flour tortillas small
Avocado crema
  • 2 avocados
  • 0.5 cup sour cream or Mexican crema
  • 0.25 cup cilantro
  • 2 tbsp lime juice
  • 1 garlic, minced 1 clove
  • Salt to taste
Toppings
  • Fresh cilantro
  • Sliced radish
  • Diced red onion
  • Lime wedges

Equipment

  • 1 large skillet
  • 1 blender

Method
 

Spice and cook the shrimp
  1. In a bowl, mix chili powder, cayenne pepper, garlic powder, cumin, salt, and pepper. Coat the shrimp evenly with the spice mixture.
  2. Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through.
Make the avocado crema
  1. Blend avocados, sour cream or Mexican crema, cilantro, lime juice, and minced garlic until smooth. Season with salt to taste.
Warm and assemble the tacos
  1. Warm the tortillas and fill them with the spicy shrimp. Drizzle generously with avocado crema.
  2. Top with fresh cilantro, sliced radish, and diced red onion. Serve with lime wedges.

Notes

For best flavor, pat shrimp dry before coating so the spices cling well. Store assembled tacos refrigerated up to 2 days (keep shrimp and crema separate for best texture); freezer: no—avocado crema may break. Dietary swap: use Greek yogurt instead of sour cream for a tangier, slightly lighter crema.