Taco ’Bout a Flavor Explosion: Spicy Shrimp Tacos with Avocado Crema! 🌮🔥

Ever had a meal that made you do a little happy dance in your kitchen? No? Just me? Okay, but trust me—these spicy shrimp tacos with avocado crema are straight-up *life-changing*. Seriously, they’re everything you want in a taco—spicy, creamy, and oh-so-satisfying.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, I’m wandering through the grocery store, right? I’m on a mission for this taco magic. You’ve got to grab about a pound of shrimp—peeled, deveined, tails off. Don’t be that person who forgets this part. You’ll look at those shrimp shells and weep. 😭

Then, how about some spices? Grab dark chili powder (that’s the key), smoked paprika, cumin, dried oregano… basically, the whole spice rack if you ask me. Oh! And don’t forget those fresh ingredients—an avocado, lime, and a jalapeño (if you dare).

Alright, here’s the kicker: greek yogurt for that creamy goodness—add a little water if it gets too thick. It’s like a cool hug for your mouth. And you can’t forget the cabbage for some crunch. Green and purple, because, why not?

So Here’s Why I Make This Constantly

Okay, listen. I made these tacos for my best friend’s birthday last summer, and everyone was raving! Like, I had to send them home with leftovers to stop them from licking the plate. It was such a hit! The combo of spicy shrimp and that avocado crema? *Chef’s kiss.*

Plus, they’re ridiculously easy. I mean, I’m not trying to win any culinary awards here, just trying to impress my friends while getting my taco fix. And you know what? They’re perfect for taco night or basically any night ‘cause who doesn’t love tacos?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Another Beautiful Shot Because We Can’t Get Enough!

The One Trick That Changes Everything

Listen up—this is HUGE. When you marinate those shrimp, don’t just toss ‘em and forget. I mean, you can, but for max flavor, let them chill in that marinade for, like, 30 minutes, but not longer. You wanna keep that shrimp juicy, not rubbery. And trust me, that’s when the magic happens!

Don’t Mess This Up (My Top Tips)

1. Shrimp on high heat! Don’t overcrowd the pan or grill. Let them breathe, okay? No shrimp towers allowed.

2. Check the color! If they’re not pink and opaque, you need to cook them a lil’ longer. But don’t overdo it—no one likes rubbery shrimp!

3. Cabbage slaw is your friend. Don’t skip it! It adds that crunch that totally makes these tacos pop.

4. Remember: always save some avocado crema for drizzling at the end. It’s like the cherry on top of your taco sundae!

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which I highly doubt), store the shrimp and slaw separately in airtight containers. The crema can hang out in the fridge too—just give it a little stir before using again ‘cause it might thicken up. But honestly, these tacos probably won’t make it to the next day. 🤷‍♀️

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with these, you’ll wanna try my cheesy quesadillas or the spicy chicken burrito bowl. Also, don’t sleep on my black bean tacos—they’re a crowd-pleaser too!

So, are you ready to taco ‘bout these spicy shrimp tacos? What’s your favorite taco filling? Hit me up with your thoughts!

Spicy Shrimp Tacos with Avocado Crema

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Spicy Shrimp Tacos with Avocado Crema are a flavor-packed delight that will elevate your taco night. Featuring tender, marinated shrimp combined with a creamy avocado sauce and crunchy cabbage slaw, these tacos bring a perfect balance of heat and freshness. Easy to prepare and bursting with flavor, they’re ideal for any occasion—especially Taco Tuesday!

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Yield: Serves 4
Category: Seafood
Method: Grilling/Frying
Cuisine: Mexican

Ingredients

Scale

1 lb shrimp (uncooked, peeled, deveined)
1 tsp dark chili powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp garlic (minced)
1/2 tsp red pepper flakes
1/2 tsp kosher salt
Juice of 1 lime (about 2 tsp)
3 tbsp avocado oil
1 medium avocado
1/2 cup cilantro
1 jalapeño (seeds removed)
3 cloves garlic (peeled)
Juice of 2 limes (about 3 tbsp)
1/2 cup plain Greek yogurt
3 tbsp water
1 cup shredded green cabbage
1 cup shredded purple cabbage
8–10 small flour or corn tortillas
Fresh cilantro and lime wedges for garnish

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Instructions

In a bowl, whisk together the marinade ingredients: avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, minced garlic, red pepper flakes, and kosher salt. Add shrimp and coat well. Refrigerate for up to 30 minutes.
In a food processor, blend the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water, and kosher salt until smooth. Adjust consistency with more water if needed.
Shred the cabbages and toss them in a bowl with some avocado crema.
Cook shrimp in a cast iron skillet over medium-high heat for about 4–6 minutes or grill on skewers until cooked through.
Assemble tacos by layering tortillas with cabbage slaw, shrimp, drizzling with avocado crema, garnishing with cilantro and serving with lime wedges.