Spicy Shrimp Tacos with Avocado Crema

This easy shrimp taco recipe is everything you’ve ever wanted in a taco. Spicy marinated shrimp cooked to tender perfection. Topped with a homemade avocado crema recipe and delicious slaw… are you drooling yet? This spicy shrimp taco recipe with avocado crema is a must make every taco Tuesday.



  • 1lb shrimp, uncooked, peeled, deveined, tails removed (see note on shrimp prep)
  • 1 tsp dark chili powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp garlic, minced (or ½ tsp garlic powder)
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • Juice of 1 lime (about 2 tsp)
  • 3 tbsp avocado oil


  • 1 medium avocado, seed removed and flesh scooped out
  • ½ cup cilantro
  • 1 jalapeño, seeds removed
  • 3 cloves garlic, peeled
  • 2 limes, juiced (3 tbsp)
  • ½ cup plain greek yogurt
  • 3 tbsp avocado oil
  • 3 tbsp water
  • ½ tsp kosher salt


  • 1 cup shredded green cabbage
  • 1 cup shredded purple cabbage
  • 8-10 small flour or corn tortillas, lightly toasted
  • Fresh Cilantro
  • Lime Wedges


  1. In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
  2. While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
  3. Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
  4. You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).
  5. Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimp, drizzle avocado crema over the top (see note on crema drizzle), garnish with fresh cilantro, serve with lime wedges!




  • If your shrimp are whole, remove the head first, then the legs, and then proceed to peel off the outer shell
  • Make sure the shrimp are deveined: you can ask them to do it at the seafood counter or if doing yourself, cut a shallow slit in back of shrimp where the dark line is and lift it out with a pairing knife
  • When removing the tail, pinch all the way at the back so you do not break off any of the tail meat


  • Due to the citrus in the marinade, do not marinate the shrimp for more than 30 minutes. The citrus will begin to break down the proteins in the shrimp affecting the texture and causing it to ‘cook’ similar to ceviche.


  • Shrimp cook fast, there are a few things to look for to know that your shrimp is cooked.
  • Shrimp will turn from translucent to opaque when cooked through
  • They will also form a “c” shape, easy to remember because “c” stands for cooked!


  • You can spoon the crema over the tacos, or you can make a pipping bag to squeeze over the shrimp for presentation. In a ziplock bag, add the avocado crema, seal the bag, push all the crema to one corner, using scissors, cut the corner of the bag, then you can squeeze the crema out to top the shrimp.

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