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Cajun Shrimp Tacos with Avocado Cream Sauce

Cajun shrimp tacos with avocado cream sauce featuring crispy blackened-style shrimp and a smooth green avocado drizzle. Quick skillet cooking keeps shrimp tender, while warm corn tortillas and fresh toppings add crunch and brightness.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cajun shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp salt
Avocado Cream Sauce
  • 2 ripe avocados
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro
  • 2 tbsp lime juice
  • 1 garlic minced
  • 0.25 tsp salt and a little black pepper, to taste
Toppings and assembly
  • 1 warm corn tortillas
  • 1 shredded cabbage
  • 1 diced tomatoes
  • 0.25 red onion diced
  • 0.25 cup cilantro chopped
  • 0.25 tsp black pepper to taste

Equipment

  • 1 large skillet

Method
 

Make the avocado cream sauce
  1. Blend ripe avocados, sour cream, fresh cilantro, lime juice, minced garlic, salt, and black pepper until smooth and creamy, then set aside.
  2. Taste and adjust with more salt and black pepper if needed, then keep chilled or at room temperature while you cook the shrimp.
Season and cook the shrimp
  1. Mix smoked paprika, cayenne pepper, dried oregano, garlic powder, and salt until evenly combined.
  2. Toss peeled and deveined large shrimp with the spice mixture until well coated.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer.
  4. Cook shrimp for 3-4 minutes per side until pink and just cooked through, then remove to a plate.
Warm tortillas and assemble tacos
  1. Warm corn tortillas until pliable, then fill each with Cajun shrimp.
  2. Drizzle with avocado cream sauce, then top each taco with shredded cabbage, diced tomatoes, red onion, and cilantro.

Notes

For the smoothest avocado cream sauce, blend until fully silky—scrape down the sides and add a teaspoon of water only if needed to loosen. Store leftover avocado sauce in an airtight container in the fridge up to 2 days; shrimp and toppings are best used the same day. Freezing is not recommended for the sauce, but you can freeze cooked shrimp up to 2 months and reheat quickly. For a lighter option, use plain Greek yogurt in place of sour cream to keep the creamy texture with less fat.