Spicy Shrimp Tacos With Avocado Crema Recipe

Spicy Shrimp Tacos With Avocado Crema Recipe | Fresh & Zesty

I just made spicy shrimp tacos with avocado crema recipe last night, and I can’t wait to share what happened in my kitchen. The flavors were bold, bright, and just a little smoky, with creamy avocado crema to balance the heat.

As I plated those tacos, I kept thinking how easy and fun they are just the kind of recipe you’ll return to again and again. If you love bold, satisfying meals, you can also try my Steak Gyro Bowl Recipe for another protein-packed favorite. I hope when you try them, you feel the same burst of flavor and satisfaction I did. Let me walk you through every step.

Ingredients

Here’s everything you’ll need. I include little tips so your tacos turn out extra special:

• 1 lb (about 450 g) raw shrimp, peeled and deveined — I like medium or large shrimp so they have a meaty bite
• 2 tbsp olive oil — helps the spices stick and gives a bit of richness
• 2 tbsp fresh lime juice — adds brightness and balances the spice
• 1 tsp chili powder — the base of that warming heat
• 1 tsp smoked paprika — gives a smoky depth you don’t want to skip
• ½ tsp ground cumin — adds earthiness
• ½ tsp dried oregano — subtle herbal note
• 2 cloves garlic, minced — fresh garlic is better than powder here
• ¼ tsp red pepper flakes (adjust to taste) — extra kick, optional
• Salt and black pepper, to taste
• 8 small corn or flour tortillas — pick whichever your family prefers

For the Avocado Crema:

• 1 large ripe avocado — choose one slightly soft to the touch.
• ½ cup fresh cilantro (loosely packed) — adds freshness and color.
• 1 jalapeño, seeded — or keep seeds for extra spice.
• 1 clove garlic — complements the shrimp seasoning.
• 2 tbsp fresh lime juice — keeps the crema vibrant and tangy.
• 3 to 4 tbsp Greek yogurt or sour cream — makes the crema silky; use a dairy-free option if needed.
• Salt, to taste — enhances all flavors.

Note: Serves 4 people generously.

Variations

Here are some alternate options and tweaks you might enjoy:

• Dairy-free version: Use a non-dairy yogurt (such as coconut yogurt) instead of Greek yogurt in the crema
• Lower heat: Omit the red pepper flakes and jalapeño, or use a mild pepper instead
• Extra flavor add-ins: Add a touch of honey or agave to the crema for sweetness, or a pinch of smoked chipotle powder to the shrimp marinade
• Veggie twist: Toss in thinly sliced radishes, shredded cabbage, or mango salsa for a fresh crunch
• Whole grain option: Use whole wheat or corn tortillas (look for ones with minimal additives)

Cooking Time

Here’s how the timing breaks down:

• Prep Time: 10 minutes
• Cooking Time: 6–8 minutes
• Total Time: 16–18 minutes

Equipment You Need

Here’s what I used (and why):

• Skillet or large frying pan — for cooking the shrimp evenly
• Food processor or blender — to whiz up the avocado crema smoothly
• Tongs — for flipping shrimp without tearing them
• Knife and cutting board — for prepping garlic, jalapeño, cilantro
• Measuring spoons & cups — to get seasoning ratios right

How to Make Spicy Shrimp Tacos with Avocado Crema

Marinate the shrimp

I mix olive oil, lime juice, chili powder, smoked paprika, cumin, oregano, minced garlic, red pepper flakes, salt, and pepper in a bowl. Then I toss the shrimp in that marinade and let them sit for about 10 minutes.

Make the avocado crema

While the shrimp marinates, I add avocado, cilantro, jalapeño, garlic, lime juice, yogurt (or dairy-free substitute), and salt into a food processor. I blend until smooth, scraping the sides as needed.

Cook the shrimp

I heat the skillet over medium-high heat. Then I cook the shrimp for about 2–3 minutes per side, until they turn pink and opaque (don’t overcook!).

Warm the tortillas

I briefly warm tortillas on a dry skillet or directly over a flame for a few seconds on each side—just to get them flexible and slightly charred.

Assemble tacos

I spread a smear of avocado crema on each tortilla, layer a few shrimp, then optionally top with cilantro, lime wedges, sliced onion, or extra crema. Serve immediately while hot. You can also enjoy similar bold flavors in my Steak Tacos with Corn Salsa Recipe.

Additional Tips for Making This Recipe Better

Here are some things I learned after trying this several times:

• I always pat the shrimp dry before marinating so the spices stick better
• I don’t marinate longer than 15 minutes—any longer and the lime starts “cooking” the shrimp
• I blend crema well, then let it chill a few minutes to let flavors meld
• I warm tortillas just before serving so they’re soft and pliable
• I taste and adjust salt and lime in the crema at the end, because avocados can mute acidity

How to Serve Spicy Shrimp Tacos with Avocado Crema

I like to serve these tacos in a shallow bowl or on a bright platter. I drizzle leftover crema over the top in a zig-zag pattern and scatter fresh cilantro leaves, thinly sliced radish, and lime wedges around the plate. For a rustic touch, I wrap a bundle of tacos in a clean tea towel while serving. Side dishes like black beans, Mexican rice, or a crisp cabbage slaw pair beautifully.

Nutritional Information

Here’s a rough estimate per serving:

• Calories: ~ 360 kcal
• Protein: ~ 25 g
• Carbohydrates: ~ 25 g
• Fat: ~ 18 g

Make Ahead and Storage

Storage

You can store leftover shrimp and crema separately in airtight containers in the refrigerator. They stay fresh for up to 2 days.

Freezing

I don’t recommend freezing assembled tacos (the crema and tortillas won’t reheat well). But you can freeze cooked shrimp alone in a freezer-safe bag for up to one month.

Reheating

To reheat shrimp, I gently warm them in a skillet (covered, low heat) or briefly in the oven. The crema is best served cold or at room temperature—don’t heat it or it may separate.

Why You’ll Love This Recipe

Here’s why I’m always coming back to these tacos:

• Quick and easy: It’s a flavorful meal in under 20 minutes—perfect for busy weeknights.
• Bold, balanced flavor: The spice from the shrimp and the creaminess of the avocado crema play so well together.
• Versatile for diets: You can tweak it for dairy-free, gluten-free (use corn tortillas), or lower heat.
• Customizable toppings: You can add slaw, mango salsa, pickled onions, whatever you like.
• Crowd-pleaser: It feels special and festive, yet is simple enough for a casual dinner.

Ben Carraoli

Spicy Shrimp Tacos With Avocado Crema Recipe

I just made spicy shrimp tacos with avocado crema last night, and I can’t wait to share what happened in my kitchen. The flavors were bold, bright, and just a little smoky, with creamy avocado crema to balance the heat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1 lb about 450 g raw shrimp, peeled and deveined — I like medium or large shrimp so they have a meaty bite
• 2 tbsp olive oil — helps the spices stick and gives a bit of richness
• 2 tbsp fresh lime juice — adds brightness and balances the spice
• 1 tsp chili powder — the base of that warming heat
• 1 tsp smoked paprika — gives a smoky depth you don’t want to skip
• ½ tsp ground cumin — adds earthiness
• ½ tsp dried oregano — subtle herbal note
• 2 cloves garlic minced — fresh garlic is better than powder here
• ¼ tsp red pepper flakes adjust to taste — extra kick, optional
• 8 small corn or flour tortillas — pick whichever your family prefers
• 1 large ripe avocado — choose one slightly soft to the touch.
• ½ cup fresh cilantro loosely packed — adds freshness and color.
• 1 jalapeño seeded — or keep seeds for extra spice.
• 1 clove garlic — complements the shrimp seasoning.
• 2 tbsp fresh lime juice — keeps the crema vibrant and tangy.
• 3 to 4 tbsp Greek yogurt or sour cream — makes the crema silky; use a dairy-free option if needed.
• Salt to taste — enhances all flavors.

Method

 

1. I mix olive oil, lime juice, chili powder, smoked paprika, cumin, oregano, minced garlic, red pepper flakes, salt, and pepper in a bowl. Then I toss the shrimp in that marinade and let them sit for about 10 minutes.
2. While the shrimp marinates, I add avocado, cilantro, jalapeño, garlic, lime juice, yogurt (or dairy-free substitute), and salt into a food processor. I blend until smooth, scraping the sides as needed.
3. I heat the skillet over medium-high heat. Then I cook the shrimp for about 2–3 minutes per side, until they turn pink and opaque (don’t overcook!).
4. I briefly warm tortillas on a dry skillet or directly over a flame for a few seconds on each side—just to get them flexible and slightly charred.
5. I spread a smear of avocado crema on each tortilla, layer a few shrimp, then optionally top with cilantro, lime wedges, sliced onion, or extra crema. Serve immediately while hot.

Notes

• I always pat the shrimp dry before marinating so the spices stick better
• I don’t marinate longer than 15 minutes—any longer and the lime starts “cooking” the shrimp
• I blend crema well, then let it chill a few minutes to let flavors meld
• I warm tortillas just before serving so they’re soft and pliable
• I taste and adjust salt and lime in the crema at the end, because avocados can mute acidity