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Spicy Shrimp Tacos with Avocado Crema

Spicy shrimp tacos with avocado crema feature juicy shrimp cooked until just pink, then layered into warm tortillas with a vibrant green, limey crema. Expect a creamy avocado sauce, fresh cilantro topping, and bright lime wedges for balancing heat.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and spice coating
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 2 tbsp olive oil
  • 8 corn or flour tortillas small
Avocado crema
  • 2 avocados
  • 0.5 cup sour cream or Mexican crema
  • 0.25 cup cilantro
  • 2 tbsp lime juice
  • 1 garlic minced
  • 0.25 salt to taste
Toppings
  • 0.25 cup fresh cilantro
  • 0.25 cup sliced radish
  • 0.25 cup diced red onion
  • 1 lime wedges

Equipment

  • 1 large skillet

Method
 

Spice and coat the shrimp
  1. Mix chili powder, cayenne pepper, garlic powder, cumin, salt, and pepper in a bowl until evenly combined and uniform in color.
  2. Coat the large shrimp evenly with the spice mixture so every piece looks well covered.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the seasoned shrimp in a single layer.
  2. Cook the shrimp for 2-3 minutes per side until pink and cooked through, turning once, and remove promptly to avoid overcooking.
Make the avocado crema
  1. Blend avocados, sour cream or Mexican crema, cilantro, lime juice, and garlic until smooth and vibrant green.
  2. Season the avocado crema with salt to taste, then blend briefly again for an even flavor.
Warm, fill, and top the tacos
  1. Warm the corn or flour tortillas until pliable, then fill each with spicy shrimp.
  2. Drizzle generously with avocado crema over the warm tortillas so the sauce lightly spreads.
  3. Top with fresh cilantro, sliced radish, and diced red onion for a crisp, fresh finish.
  4. Serve immediately with lime wedges on the side for squeezing right before eating.

Notes

For best flavor and texture, pat shrimp dry before coating so the spices cling and cook up evenly. Store leftover spicy shrimp separately in the refrigerator up to 2 days; rewarm quickly in a skillet over medium heat to prevent rubbery shrimp. The crema keeps up to 2 days refrigerated, but it may darken slightly—stir and add a small squeeze of lime if needed. For a lighter option, use Mexican crema or sour cream made with reduced fat.