This spicy shrimp taco recipe is everything you’ve ever wanted in a taco. Spicy marinated shrimp topped with a homemade avocado crema recipe and delicious cabbage slaw… are you drooling yet? These spicy shrimp tacos with avocado crema are the best shrimp tacos you’ll eat and a must make every taco Tuesday.
Why this recipe works
- Shrimp is a great protein to use in tacos. Shrimp marinate quickly, to take on and enhance the flavor of the shrimp.
- Shrimp cook very fast. Shrimp only take about 4-6 minutes minutes to cook, depending on size. You know shrimp are done when they form a “c”, for “cooked”.
- The avocado crema doubles as a sauce on top and a sauce to toss the shredded cabbage in.
- The avocado crema is easy to assemble and so versatile to use as a dip, a sauce, or spread.
Shrimp marinade ingredients
If using citrus to marinate shrimp, you only need to marinade the shrimp for 30 minutes or less. If you marinate the shrimp with citrus for over 30 minutes, the protein begins to break down and it will begin ‘cooking’ the shrimp like in ceviche. This will affect the texture of the shrimp for this recipe.
Shrimp Prep
How to remove shrimp tails: For this shrimp taco recipe, I purchase raw peeled shrimp. You can purchase shell-on shrimp, but it will take longer to prep the shrimp for the recipe. Remove the shrimp tail by pinching the shell all the way at the back. This will allow the tail to free itself from the shrimp and you won’t lose any delicious shrimp meat.
Shrimp marinade
How to marinate the shrimp: Whisk the shrimp marinade ingredients together: dark chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper flakes, kosher salt, black pepper, lime juice, and avocado oil. Add the prepped shrimp in the marinade, and stir with a spoon or spatula until all shrimp are fully coated in the spicy marinade. Cover and refrigerate for max 30 minutes.
Avocado crema
What is crema? Crema is a Mexican condiment that is a creamy sauce similar to sour cream consistency with a slight tangy flavor. For this avocado crema recipe I use greek yogurt, but you can substitute sour cream as well.
Cilantro tip
Cilantro tip: When using cilantro, you can actually use the stems as well! The cilantro stems have the same taste as the leaves and are perfect to use especially when blending and making a sauce. Even when chopped, cilantro stems give a great crunch to a dish as well.
Add all the avocado crema ingredients to a food processor and blend until smooth. Taste and adjust the seasoning and consistency as necessary. If the crema is too thick, thin it with 1 tbsp of water at a time, then blend and test again (you can add more water, but you cannot take it away if it becomes too watery).
Cabbage slaw
Now for a quick cabbage slaw. Using a purple cabbage and a green cabbage, I sliced them on my mandoline (here is my be careful note, always use the guard or a protective cutting glove when using). If you do not have a mandoline, a knife will do the trick just try to be consistent with your size of cuts. Add a few spoons of avocado crema and toss with tongs to coat. The rest of the sauce will be used to top the tacos.
Cooking shrimp
To cook the shrimp, you can either grill them or cook them in a cast iron. I have done them both ways! If you are going to grill them, skewer them on either soaked bamboo sticks or using metal skewers.
How-to cook shrimp: Shrimp cook fast! If you are cooking them on the stovetop (depending on the size of the shrimp), they will cook in about 4-6 minutes flipping halfway through. A great way to know if shrimp are cooked is if they make a “c” shape (easy to remember because “c” is for cooked!).
Assembling shrimp tacos
To assemble the shrimp tacos:
- Warm corn or flour tortillas according to package instructions
- Spread a layer of the shredded cabbage tossed in avocado crema
- Add a few pieces of shrimp on top of the bed of cabbage
- Using a ziplock, pour the avocado crema inside. Seal the bag, and push all the crema to one bottom corner. Using scissors, cut the corner of the bag to use as a piping bag.
- Squeeze avocado crema over the top of the shrimp
- Serve with lime wedges
The flavors of the spicy grilled shrimp paired with the creamy avocado crema are a match made for your taco Tuesday or any day of the week! These spicy shrimp tacos with avocado crema are a must make!
Love Mexican? Check out these other recipes:
- Carne Asada Tacos
- Chicken Tinga Tacos
- Shredded Chicken Fajitas
- Chicken Enchiladas
- Vegetarian Verde Enchiladas
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Spicy Shrimp Tacos with Avocado Crema
This easy shrimp taco recipe is everything you've ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw... are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.
Ingredients
Shrimp Marinade
- 1lb shrimp, uncooked, peeled, deveined, tails removed (see note on shrimp prep)
- 1 tsp dark chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 tsp garlic, minced (or ½ tsp garlic powder)
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- Juice of 1 lime (about 2 tsp)
- 3 tbsp avocado oil
Avocado Crema
- 1 medium avocado, seed removed and flesh scooped out
- ½ cup cilantro
- 1 jalapeño, seeds removed
- 3 cloves garlic, peeled
- 2 limes, juiced (3 tbsp)
- ½ cup plain greek yogurt
- 3 tbsp avocado oil
- 3 tbsp water
- ½ tsp kosher salt
Taco Elements/Garnish
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 8-10 small flour or corn tortillas, lightly toasted
- Fresh Cilantro
- Lime Wedges
Instructions
- 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.
- 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.
- 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.
- 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).
- 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!
Notes
Prepping the shrimp:
- If your shrimp are whole, remove the head first, then the legs, and then proceed to peel off the outer shell
- Make sure the shrimp are deveined: you can ask them to do it at the seafood counter or if doing yourself, cut a shallow slit in back of shrimp where the dark line is and lift it out with a pairing knife
- When removing the tail, pinch all the way at the back so you do not break off any of the tail meat
Marinating the shrimp:
- Due to the citrus in the marinade, do not marinate the shrimp for more than 30 minutes. The citrus will begin to break down the proteins in the shrimp affecting the texture and causing it to 'cook' similar to ceviche.
Is my shrimp cooked?
- Shrimp cook fast, there are a few things to look for to know that your shrimp is cooked.
- Shrimp will turn from translucent to opaque when cooked through
- They will also form a "c" shape, easy to remember because "c" stands for cooked!
Avocado crema drizzle:
- You can spoon the crema over the tacos, or you can make a pipping bag to squeeze over the shrimp for presentation. In a ziplock bag, add the avocado crema, seal the bag, push all the crema to one corner, using scissors, cut the corner of the bag, then you can squeeze the crema out to top the shrimp.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 950Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 161mgSodium: 935mgCarbohydrates: 173gFiber: 10gSugar: 4gProtein: 43g
*Note: Nutrition information is an estimate. Values vary based on different brands and ingredients* *Nutrition also does not take into account marinades*
Can you use already cooked shrimp?
Hi Cas, unfortunately you can’t put the spices or marinade on the already cooked shrimp without re-cooking it leading to over cooking it. You can however use already cooked shrimp and make the rest of the recipe, but you will not get the same flavor combinations as the recipe intends.
These are amazing and easy to make. I didn’t measure the ingredients and only eyeballed them and they were perfect! We topped ours with some crumbled feta cheese since that’s what we had on hand and they tasted wonderful. Definitely making again (and again) and sharing this recipe. Thank you for bringing this into my life!!
Laura, I’m so glad you loved the tacos! Glad the feta worked out too!
I made these about 4 days ago and they were amazing! They are so good that I am making them again tonight! Thanks for the recipe and I am sure I will keep these in rotation.
These shrimp taco’s are amazing! I doubled the recipe and made them for my family of 7. Everyone raved about them, especially the avocado crema and everyone wanted more! I found the avocado crema to be a little to thin at first and added another avocado and it was perfect! Will definitely use this recipe again, thank you!
I’m so glad the whole family loved them, that makes me so happy!
I made this tonight for Cinco de Mayo, and they were outstanding. I also made a home made mango salsa to go on top which took it to another level. Thanks for this wonderful recipe. The avocado crema will be a staple in my fridge from now on I think!
I’m so glad you loved it Kathleen! Mango salsa sounds so amazing to go along side as well.
Does the nutrition breakdown include the shell and all toppings??
Hi Jaime, it does however nutrition information can vary based on different brands of each ingredient.
Delicious and super easy to make! Made exactly as the recipe instructed and I wouldn’t change a thing. Family LOVED it! This recipe is definitely a keeper.
Can the cilantro be substituted? My husband and I are not fans of cilantro 🙁
I have only tried this recipe with cilantro, so I cannot verify the taste, but I would try basil in its place.
So refreshing and light. Hosted this for dinner. Loved loved loved this recipe!! Will def make again.
Hi Kristina! I am so glad you loved the recipe, thanks for making it.
I forgot to add that I used lime juice with the cabbage mix as well! Thanks for sharing your recipe, these are amazing!
I made these exactly as the recipe calls for the shrimp marinade. I used spicy guacamole for the sauce. I mixed 2 Tbls of Mayo, a splash of jalapeño juice, a tsp of avacado oil, minced garlic, sea salt, and ground pepper with pre-packaged cabbage mix. These were amazing!
I’m so glad you loved it Ashley!
Trying tonight! Let’s see how it goes
Delicious, we made this recipe twice ounce with shrimp and one time with mahi-mahi both times deliciousness
The avocado crema was delicious!!!
Spectacular!
So glad you enjoyed it Rachelle!
Hi can I use a different type of oil?
Hi Vanessa, yes you can
Made these shrimp tacos one night and they turned out better than imagined!! Very flavorful and delicious.
The avocado cream and slaw was delicious with it and now use on a lot of different tacos.
Highly recommend doing the pickled red onions and adding those to the tacos. Definitely a 10 star Tacos Tuesday meal!
I thought the avocado crema called for way too much of a lime juice. Was a little disappointed by that.
Hi Rachel, thank you for making the tacos. I’m sorry you got too much of a lime taste, there are different sized limes so I will add a measurement for the liquid in the recipe.
It can never be too much lime juice. And if that’s such a dealbreaker for you, use less 🙄
How long does the avocado crema last in the fridge? By the way, it is amazing on sandwiches too!
Hi T! I usually only keep it 48 hours in the fridge, but you might get away with 3, it might begin to separate so you might have to re-blend. Such a great idea to use on sandwiches! I’ll have to try!