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This spicy shrimp taco recipe is everything you’ve ever wanted in a taco. Marinated shrimp topped with a homemade avocado crema recipe and delicious cabbage slaw… are you drooling yet? These are the best shrimp tacos you’ll ever eat, and a must-make every taco Tuesday!
Large deveined shrimp are marinated in a smoky and spicy marinade. Then, they are placed on a bed of purple cabbage slaw inside flour or corn tortillas. It is all topped with spicy avocado crema.
These are tacos you might find at a popular food truck, but you can make them right in your kitchen!
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The best kind of tortillas to use for these spicy shrimp tacos is completely up to you!
Flour tortillas are easier to use because you don’t have to bake them first. they also hold a bit more if you stuff them too much.
If you use corn tortillas, you will need to warm them up before assembling the tacos so they are easier to handle. This is also the best option for those with a gluten allergy!
No matter which kind of tortillas you use, I suggest making sure they are small. Don’t accidentally use burrito tortillas!
Crema is a Mexican condiment that is a creamy sauce similar to sour cream consistency with a slightly tangy flavor. For this avocado crema recipe, I used greek yogurt, but you can substitute sour cream as well!
Besides shrimp, these are the seasonings you need to make the marinade:
If you use any kind of citrus to marinate shrimp, you only need to marinate the shrimp for 30 minutes or less.
If you leave the shrimp marinating over 30 minutes, the protein begins to break down, and it will begin ‘cooking’ the shrimp the same way it cooks in ceviche. This will affect the texture of the shrimp for this recipe!
For this spicy shrimp tacos recipe, I purchase raw peeled shrimp from the seafood counter. You can purchase shell-on shrimp, but they will take longer to prep for your spicy shrimp tacos.
To clean the shrimp:
Whisk the shrimp marinade ingredients together in a medium-sized bowl.
Add the prepped shrimp to the marinade, and stir with a spoon or spatula until all shrimp are fully coated in the spicy marinade.
Cover and refrigerate for a max of 30 minutes.
Whenever you make this avocado crema, make sure to use the freshest ingredients for the best flavor!
Here are the ingredients you’ll need:
Puree all of the ingredients in a food processor. Store in the refrigerator until you are ready to serve.
This is really easy and mixes everything together perfectly!
For the base, a ripe avocado adds healthy fats and the perfect rich texture. Plain Greek yogurt adds a tangy taste and more protein.
To make it spicy, add a few jalapeno slices and squeeze some fresh lime juice on top. The fresh garlic makes the crema even bolder!
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.
After the crema is processed, taste and adjust the seasoning and consistency as necessary. If it’s too thick, thin it with 1 tbsp of water at a time, then blend and test again.
Note: You can always add more water, but you cannot take it away if it becomes too watery.
Now for a quick cabbage slaw to top your spicy shrimp tacos!
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).
Tip: 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!
To cook the shrimp, you can either grill them or cook them on a cast-iron skillet. I have done them both ways!
Tip: If you are going to grill them, skewer them on either soaked bamboo sticks or metal skewers.
Shrimp cooks 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!)
Serve these spicy shrimp tacos with your favorite Mexican side dishes!
Mexican garden chicken salad will add a fresh burst of flavor to the table. Or, add some cheesy queso fundido to the table.
These tacos will taste delicious with some southwestern stuffed poblano peppers too. Add your favorite Mexican rice and chips and salsa, and you are ready for an epic taco Tuesday!
The flavors of the spicy grilled shrimp paired with the creamy avocado crema are a match made for Cinco De Mayo or any day of the week.
For the web story version of this recipe, click here!
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I’ve always wanted others to love cooking as much as I do, which is why I created Girl with the Iron Cast. Whether you are a beginner cook or advanced, my goal is to provide you with easy to follow homemade recipes that inspire you to get in the kitchen and get cooking!
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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.
This was amazing! Especially the avocado creme, do you know if the leftover avocado creme could be frozen? I have a ton left over and hate to waste it!
Hi Melissa, I’m so glad you enjoyed it! I haven’t tried myself to freeze the crema, but if you do try, once thawed you may have to re-blend if there is separation.
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!
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!