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Spicy Shrimp Tacos With Avocado Crema Recipe
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.
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Prep Time 10 minutes
Cook Time 8 minutes
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