Description
These spicy shrimp tacos are bursting with bold flavors and bright, fresh textures. Juicy shrimp are seasoned with smoky spices and seared to perfection, then tucked into warm tortillas and topped with a smooth, tangy avocado crema. Perfect for a quick dinner or a casual get-together, these tacos are as easy to make as they are to enjoy.
Ingredients
For the shrimp
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon cumin
Salt and black pepper to taste
Juice of half a lime
For the avocado crema
1 ripe avocado
½ cup sour cream or Greek yogurt
1 tablespoon lime juice
1 small garlic clove
Salt to taste
Water, to thin if needed
For serving
8 small corn or flour tortillas
Shredded cabbage or slaw mix
Chopped cilantro
Lime wedges
Instructions
1 In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice until well coated. Set aside to marinate for 10 to 15 minutes.
2 While the shrimp marinates, prepare the avocado crema. In a blender or food processor, combine avocado, sour cream, lime juice, garlic, and salt. Blend until smooth, adding a splash of water if needed to reach your desired consistency.
3 Heat a skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 to 3 minutes per side, or until pink and slightly charred at the edges. Remove from heat.
4 Warm the tortillas in a dry skillet or wrap in foil and heat in the oven. Assemble the tacos by layering cabbage or slaw in each tortilla, topping with spicy shrimp, and drizzling with avocado crema. Finish with a sprinkle of cilantro and a squeeze of fresh lime juice.
Notes
For extra heat, add a dash of hot sauce or sliced jalapeños to the tacos. The avocado crema can be made ahead and stored in the refrigerator for up to a day. These tacos pair well with a side of Mexican rice, black beans, or a light corn salad.