Name: Shrimp Tacos with Avocado Crema
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; 1/4 tsp cumin; 1/4 tsp chili powder; Salt and pepper, to taste; 1 cup shredded cabbage or coleslaw mix; 1/4 cup chopped fresh cilantro; 1 tbsp lime juice; 1 avocado; 1/4 cup plain Greek yogurt; 1 tbsp lime juice (for crema); 1 tbsp olive oil (for crema); 1/4 tsp garlic powder (for crema); Salt, to taste (for crema); Small flour or corn tortillas

Why You’ll Love Shrimp Tacos with Avocado Crema Recipe

It comes together in under 30 minutes, making it ideal for a weeknight dinner.
The shrimp are seasoned with paprika, garlic and onion powders, cayenne, salt and pepper, giving them a nice spicy kick.
The avocado crema is smooth and tangy (avocado + sour cream + lime + jalapeño) and takes just minutes to prepare.
You get a great combination of textures: warm, soft tortillas; fresh cabbage slaw; and juicy shrimp.
It’s adaptable: you can switch up toppings, tortillas or spice levels to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shrimp ingredients:
• 1 lb small or medium shrimp, peeled and deveined
• 1 Tbsp olive oil
• 2 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper
• ¼ tsp fine sea salt
• 1/8 tsp black pepper

Avocado crema ingredients:
• 1 ripe small avocado, peeled and pitted
• ½ cup sour cream
• Juice of 1 lime
• 1 jalapeño, diced
• Pinch of salt

Taco build ingredients:
• 2 cups cabbage cole slaw mix
• 1 cup cilantro, roughly chopped
• 2 limes, cut into wedges
• Crumbled feta or cotija cheese
• 8 taco-sized tortillas (whole wheat, flour, or corn), warmed

Directions

Prepare the avocado crema: Using a blender or immersion blender, combine the avocado, sour cream, lime juice, jalapeño, and a pinch of salt. Blend until smooth and set aside.
In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne, sea salt, and black pepper.
Lightly pat the shrimp dry with a paper towel. Toss them in the spice mixture.
Heat olive oil in a large non-stick skillet over medium heat. Add the shrimp and cook for about 3–4 minutes, turning halfway, until cooked through and opaque.
Warm the tortillas.
To assemble each taco: layer some cabbage slaw mix, chopped cilantro, shrimp, and crumbled cheese on a tortilla. Drizzle the avocado crema on top.
Serve warm with lime wedges. Squeeze lime over each taco before eating.

Servings and timing

Serves: 4 (about 2 tacos per person)
Prep time: 20 minutes
Cook time: 4 minutes
Total time: 24 minutes

Variations

Swap the shrimp for fish (like cod or tilapia) or grilled chicken.
Use corn tortillas for a gluten-free option or lettuce wraps for a low-carb version.
Add heat with sliced jalapeños or your favorite hot sauce.
Toss in fresh fruit like mango or pineapple for a sweet-spicy contrast.
Try homemade slaw with shredded red cabbage and carrots instead of pre-packaged mix.
Use shredded Monterey Jack or queso fresco if cotija or feta is unavailable.

Storage/Reheating

Store shrimp and slaw separately from tortillas and avocado crema to maintain texture.
Keep shrimp in an airtight container in the refrigerator for up to 2 days.
Slaw should also be refrigerated and used within 2 days.
Wrap tortillas in foil and warm in the oven or toaster oven as needed.
Avocado crema may thicken in the fridge; stir in a little water or lime juice to loosen.
Reheat shrimp gently in a skillet or microwave in short bursts to avoid overcooking.

FAQs

What size shrimp should I buy?

Small or medium shrimp are ideal for tacos, offering a good size-to-bite ratio without the need for cutting.

Can I make the avocado crema ahead of time?

Yes, it can be made a few hours in advance. Store in an airtight container with plastic wrap pressed directly on top to prevent browning.

Is this recipe gluten-free?

It can be gluten-free if you use corn tortillas and ensure your seasonings contain no additives with gluten.

Can I make this recipe dairy-free?

Absolutely. Substitute the sour cream with a dairy-free yogurt or cashew cream, and use a non-dairy cheese or omit it.

How spicy is it?

It’s moderately spicy due to cayenne and jalapeño. Adjust or omit these for a milder version.

Can I grill the shrimp instead of pan-frying?

Yes. Skewer the shrimp and grill for 2–3 minutes per side until opaque and cooked through.

How can I prep this for a gathering or party?

Cook shrimp ahead and keep warm in a low oven. Set out toppings and let guests assemble their own tacos.

Will the tortillas get soggy?

If assembled too far in advance, yes. Assemble just before serving to keep everything fresh.

What can I serve with these tacos?

Try Mexican rice, black beans, grilled corn, fruit salsa, or a simple salad as sides.

Can I use frozen shrimp?

Yes. Thaw completely, pat dry, and adjust the cook time as needed based on shrimp size.

Conclusion

Shrimp Tacos with Avocado Crema is a vibrant, delicious meal that’s quick to prepare and easy to customize. With bold spices, creamy sauce, and fresh toppings, it’s a satisfying dish that works equally well for busy weeknights or casual gatherings. Try it once, and it just might become your go-to taco night favorite.