Go Back
- 1 pound shrimp, peeled and deveined - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 8 small corn tortillas - 1 ripe avocado - ½ cup sour cream or Greek yogurt - 1 tablespoon lime juice - Salt to taste - Shredded cabbage - Fresh cilantro, chopped - Lime wedges The main ingredients for these spicy shrimp tacos bring bold flavor and freshness. The shrimp must be peeled and deveined to ensure a clean bite. I use olive oil to help the spices stick and enhance the shrimp's taste. A mix of chili powder, cumin, smoked paprika, and cayenne pepper gives the shrimp a kick. Adjust the cayenne for your heat preference. Salt and pepper balance the flavors. For the avocado crema, choose a ripe avocado for smoothness. Sour cream or Greek yogurt adds creaminess, while lime juice brightens the flavor. You can add salt to enhance the taste. Finally, toppings like shredded cabbage and chopped cilantro add crunch and freshness. Lime wedges are perfect for a zesty finish. This mix of ingredients makes these tacos a treat for any meal. - Ingredients needed for the crema: You need one ripe avocado, half a cup of sour cream or Greek yogurt, one tablespoon of lime juice, and salt to taste. - Blending and achieving the perfect texture: Cut the avocado and add it to a blender. Add the sour cream, lime juice, and salt. Blend until smooth and creamy. You want it to be thick but spreadable. If it seems too thick, add a little water to loosen it. Set this mix aside while you prep the shrimp. - Mixing the spices and oil for seasoning: In a bowl, put the peeled and deveined shrimp. Add two tablespoons of olive oil, one tablespoon of chili powder, one teaspoon of cumin, one teaspoon of smoked paprika, half a teaspoon of cayenne pepper, salt, and pepper. - Tips for coating shrimp evenly: Mix everything well. Use your hands or a spoon. Make sure every shrimp gets coated with the spices. This step is key for great flavor. - Best cooking methods for shrimp: Heat a large skillet over medium-high heat. This keeps the shrimp from steaming. - Cooking times and tips for perfect texture: Cook the shrimp for about two to three minutes on each side. They will turn pink and opaque when done. Don’t overcook them or they will become rubbery. Remove them from heat as soon as they are cooked. - Techniques for warming tortillas: Use a separate skillet over medium heat. Put the corn tortillas in for about thirty seconds on each side. - Importance of pliability and avoiding breakage: Warm tortillas become soft and easy to fold. If they are cold, they will break when you fill them. - Layering ingredients for optimal flavor: Take a warm tortilla and add a portion of shrimp. Top with shredded cabbage and a generous dollop of avocado crema. - Tips for presentation: Sprinkle chopped cilantro on top for color. Arrange the tacos neatly on a plate. Serve with lime wedges on the side for a fresh kick. - Ideas for pairing and garnishing: These tacos go well with a side of black beans or corn salad. - Serving temperature recommendations: Serve the tacos warm for the best taste. Enjoy them fresh to keep the flavors vibrant. - Adjust spice levels to taste. If you like heat, add more cayenne. - Try toppings like diced tomatoes, pickled onions, or jalapeños. They add extra zest. - Don’t overcook shrimp. Cook them just until they are pink and opaque. - Avoid making the crema too thick. It should be smooth and easy to spread. - Essential tools: a skillet for cooking shrimp and a blender for the crema. - Optional tools: a taco holder for serving and a food processor for quick blending. {{image_2}} You can switch shrimp for chicken or tofu. For chicken, use 1 pound of boneless thighs or breasts. Cook it for about 6-8 minutes until it's no longer pink. For tofu, press it first to remove water. Cut it into cubes and cook for 4-5 minutes until golden. This keeps your tacos tasty and fun. To make these tacos gluten-free, just use corn tortillas. They are naturally gluten-free and work great. For a vegan avocado crema, swap sour cream for a plant-based yogurt. Blend a ripe avocado with the yogurt and lime juice. It’s creamy and delicious without any dairy. Want to jazz up your tacos? Add fruits like mango or pineapple for sweetness. Diced mango adds a fresh burst. Pineapple gives a nice tang. You can also play with spices. Try adding fresh cilantro or lime zest for extra flavor. Mix it up and discover what you love! To keep your spicy shrimp tacos fresh, store them in a cool place. The best way is to use airtight containers. This helps keep the flavors intact. I recommend using glass or BPA-free plastic containers. Avoid stacking the tacos to keep them from getting soggy. If you want to freeze the tacos, separate the shrimp and tortillas. Wrap the shrimp tightly in plastic wrap or foil. Place them in a freezer bag. For tortillas, stack them and wrap them in foil. When ready to eat, thaw the shrimp in the fridge overnight. Reheat in a skillet over medium heat until hot. Warm the tortillas in a pan for a few seconds before filling. You can keep leftovers in the fridge for up to three days. If you see any signs of spoilage, like a strange smell or color, throw them out. Always trust your senses when it comes to food safety. To make your shrimp tacos spicier, simply add more cayenne pepper. You can also drizzle on hot sauce before serving. This gives you control over the heat level. Start with a little and taste as you go. Adjust until it’s just right for you. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in the fridge overnight or run them under cold water. Frozen shrimp may have a slightly different texture but will still be tasty. Always check for any added ingredients in frozen shrimp. Several sides work great with shrimp tacos. Consider serving: - Mexican rice - Black beans - Corn salad - Chips with salsa - Margaritas or iced tea These choices balance the spice and enhance your meal. Enjoy mixing and matching! This blog post covered everything you need for tasty shrimp tacos. We explored key ingredients like fresh shrimp, spices, and creamy avocado sauce. I shared steps to prepare, cook, and assemble your tacos for the best flavor. Plus, I offered tips to enhance taste and avoid common mistakes. In closing, enjoy these tacos with your favorite toppings and sides. Remember, you can always adapt the recipe to your taste. Happy cooking!

Spicy Shrimp Tacos with Avocado Crema

Get ready to spice up your dinner with these delicious Spicy Shrimp Tacos with Avocado Crema! Perfectly seasoned shrimp wrapped in warm corn tortillas topped with crunchy cabbage and a creamy avocado sauce make for a mouthwatering meal. This quick recipe is easy to follow and perfect for any night. Click through to explore the full recipe and impress your family with this tasty treat!
Print Recipe Pin Recipe

Ingredients
  

1 pound shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

8 small corn tortillas

1 cup shredded cabbage

½ cup fresh cilantro, chopped

1 lime, cut into wedges

For the Avocado Crema:

1 ripe avocado

½ cup sour cream (or Greek yogurt)

1 tablespoon lime juice

Salt to taste

Instructions
 

Prepare the Avocado Crema: In a blender or food processor, combine the ripe avocado, sour cream, lime juice, and salt. Blend until smooth and creamy. Set aside.

    Season the Shrimp: In a bowl, combine the shrimp, olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Toss well to coat the shrimp evenly with the seasoning.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.

        Warm the Tortillas: In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side, or until they are pliable.

          Assemble the Tacos: Place a portion of the sautéed shrimp onto each tortilla. Top with shredded cabbage, a generous dollop of avocado crema, and a sprinkle of chopped cilantro.

            Serve: Serve the tacos while warm with lime wedges on the side for extra flavor.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4