Spicy Shrimp Tacos with Avocado

This hearty spicy shrimp taco recipe brings restaurant-quality Mexican cuisine right to your kitchen with minimal effort. The combination of smoky spices coating tender shrimp paired with a cooling avocado crema creates a perfect balance that will make taco night extraordinary.

I discovered this recipe when hosting a last minute summer gathering and needed something impressive but quick. The vibrant colors and flavors had everyone asking for the recipe before they even finished their first taco.

Ingredients

• Fresh shrimp Choose large or jumbo shrimp for meatier tacos and ensure they're fully deveined
• Dark chili powder Provides earthy heat and deep red color to the marinade
• Smoked paprika Adds essential smoky depth that elevates the entire dish
• Ground cumin Brings warm nutty undertones that define authentic Mexican flavor
• Greek yogurt Creates a lighter tangy base for the crema compared to traditional sour cream
• Fresh avocado Choose ones that yield slightly to pressure for perfect creaminess
• Cabbage mix The purple and green varieties add essential crunch and visual appeal
• Fresh lime juice Brightens all flavors and helps the shrimp absorb the marinade quickly
• Corn or flour tortillas Select small street taco size for authentic presentation

Step-by-Step Instructions

Prepare the marinade

Whisk the avocado oil lime juice and all dried spices together until completely combined creating a vibrant red paste. This spice blend is the heart of the recipe so take time to ensure everything is thoroughly mixed before adding the shrimp.

Marinate the shrimp

Add peeled and deveined shrimp to the marinade and gently toss until each piece is fully coated. Allow to rest in refrigerator for exactly 30 minutes the acid from the lime juice will begin cooking the shrimp if left longer resulting in tough texture.

Blend the avocado crema

Combine all crema ingredients in food processor and blend until silky smooth stopping to scrape down sides as needed. The consistency should be pourable but not watery adding extra water one tablespoon at a time if needed to achieve the perfect drizzling texture.

Prepare the cabbage slaw

Finely shred both cabbages and toss with a few spoonfuls of the avocado crema. This creates a creamy foundation for the tacos while reserving most of the sauce for final assembly.

Cook the shrimp

Heat a cast iron skillet until very hot then arrange marinated shrimp in a single layer allowing space between each piece. Cook just 2 minutes per side until pink and slightly charred at edges. Shrimp cook extremely quickly and become rubbery when overdone.

Warm the tortillas

Lightly toast tortillas in a dry skillet for 30 seconds per side until flexible and slightly blistered. Keep warm wrapped in a clean kitchen towel until serving.

Assemble and garnish

Layer each tortilla with creamy slaw mixture followed by several shrimp. Drizzle generously with remaining avocado crema and finish with fresh cilantro leaves and lime wedges for squeezing at the table.

Bookmark

The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power years ago when a Spanish friend showed me how it adds depth without overwhelming heat. Even my spice averse children devour these tacos despite the seemingly long list of spicy ingredients.

Make Ahead Options

While these tacos are best enjoyed fresh, several components can be prepared ahead to streamline dinner assembly. The avocado crema stays bright green for up to 8 hours when stored with plastic wrap pressed directly against the surface, eliminating air exposure. The cabbage can be shredded and stored in a paper towel lined container up to 3 days ahead. Even the spice mixture for the marinade can be combined and stored in an airtight container, ready to mix with oil and lime juice just before adding shrimp.

Perfect Pairings

These vibrant tacos pair beautifully with simple sides that complement without competing. A classic Mexican rice with tomato and cumin provides a gentle backdrop, while black beans simmered with orange and bay leaf offer protein and fiber to round out the meal. For beverages, nothing beats a traditional margarita with its citrus brightness, though a crisp Mexican lager with lime also provides refreshing contrast to the spicy shrimp.

Shrimp Buying Guide

Selecting the right shrimp dramatically impacts this recipe. Look for transparent, firm shrimp with no black spots or ammonia smell. The count number on packaging indicates size large or jumbo shrimp labeled 16/20 means 16 to 20 shrimp per pound and work perfectly here. While fresh is wonderful, quality frozen shrimp often outperforms previously thawed counter shrimp, as most shrimp is frozen shortly after catching anyway. Thaw overnight in refrigerator or in cold water for 30 minutes before marinating.

Recipe FAQs

→ Can I make the avocado crema ahead of time?

Yes, you can make the avocado crema up to 24 hours in advance. Store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. The lime juice helps preserve its color, but it's best enjoyed within a day for optimal freshness.

→ What's the best way to prepare the shrimp?

For best results, use peeled and deveined shrimp with tails removed. Pat them dry before marinating to help the seasoning adhere better. Don't marinate for longer than 30 minutes as the lime juice can start cooking the shrimp (like ceviche) and affect the final texture.

→ Can I substitute the Greek yogurt in the crema?

Absolutely! Sour cream makes an excellent substitute for Greek yogurt in the avocado crema. For dairy-free options, try coconut yogurt or cashew cream, though you may need to adjust the lime juice to balance the flavor profile.

→ What's the best way to warm the tortillas?

For authentic flavor, warm corn or flour tortillas directly over a gas flame for 10-15 seconds per side until slightly charred and pliable. Alternatively, wrap a stack in damp paper towels and microwave for 30 seconds, or warm them in a dry skillet over medium heat.

→ How can I adjust the spice level?

To increase heat, leave some jalapeño seeds in the crema or add more red pepper flakes to the shrimp marinade. For a milder version, omit the red pepper flakes entirely and make sure to remove all jalapeño seeds and membranes before blending into the crema.

→ What sides pair well with these tacos?

These tacos pair beautifully with Mexican-style rice, black beans, elote (Mexican street corn), a simple green salad with citrus vinaigrette, or homemade guacamole and tortilla chips. For beverages, consider margaritas, Mexican beer with lime, or a refreshing agua fresca.