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Spicy shrimp tacos with avocado crema deliver everything you crave on taco night and then some Juicy marinated shrimp bring just the right heat finished with a creamy tangy avocado sauce and a refreshing crunch of slaw This is my most requested taco recipe for friends and family especially when we want something fast but packed with flavor
The first time I made these for a summer dinner outside the platter disappeared in minutes The blend of spice and creaminess keeps everyone reaching for just one more
Ingredients
- Shrimp: make sure you get raw peeled and deveined shrimp for the best texture and flavor Look for shrimp that are firm and smell fresh not fishy
- Dark chili powder: brings earthy heat Choose a high quality chili powder for richness
- Smoked paprika: gives deep smoky flavor Spanish smoked paprika is especially fragrant
- Ground cumin: adds warmth and a hint of citrus notes freshly ground if you can
- Dried oregano: balances the spice with herbal freshness Rub between your fingers as you add to release more aroma
- Garlic: use fresh minced garlic but garlic powder works in a pinch Look for plump firm cloves
- Red pepper flakes: boost the spice adjust to your tolerance
- Kosher salt: enhances every flavor use a flaky salt for a melt in you mouth feel
- Fresh lime juice: brightens and tenderizes the shrimp always use fresh limes
- Avocado oil: works great for marinating and the crema Its mild taste lets the other ingredients shine
- Avocado: for the crema pick ripe avocados with give when pressed gently
- Cilantro: use fresh sprigs with bright green color for the most aroma
- Jalapeño: seeds removed gives kick without overpowering heat choose glossy firm peppers
- Plain Greek yogurt: makes the crema tangy and creamy Choose whole milk for richness
- Cabbage: shredded green and purple brings crunch and color Pick heads that are dense and heavy
- Small tortillas: corn or flour both work well Lightly toast for best structure
- Fresh cilantro and lime wedges: round out each bite with brightness
Step-by-Step Instructions
- Marinate the Shrimp:
- Combine avocado oil lime juice chili powder smoked paprika cumin oregano garlic red pepper flakes and kosher salt in a small bowl Whisk well until blended Add shrimp toss to coat thoroughly Cover and refrigerate for up to 30 minutes not longer to prevent the shrimp getting mushy
- Make the Avocado Crema:
- In a food processor add avocado cilantro jalapeño garlic lime juice Greek yogurt avocado oil water and kosher salt Blend until completely smooth If too thick add another splash of water until spreadable but not runny Reserve for slaw and taco topping
- Prep the Cabbage Slaw:
- Use a sharp knife or a mandoline to finely shred both the green and purple cabbage Place in a mixing bowl Add a few spoonfuls of avocado crema and toss until the strands are just coated not soggy
- Cook the Shrimp:
- Heat a heavy cast iron skillet or grill over medium high When hot lay shrimp flat in a single layer Avoid overcrowding so they sear nicely Cook for about three minutes per side until just opaque and curled into a c Remove from heat immediately for juicy shrimp
- Assemble the Tacos:
- Warm and toast the tortillas quickly over a pan or grill Arrange a layer of cabbage slaw down the center Top with several shrimp Drizzle with avocado crema Spoon or use a homemade piping bag Finish with fresh cilantro and a squeeze of lime Serve immediately
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Shrimp is my go to ingredient for quick weeknight meals Watching them turn from translucent to pink in the skillet is always a thrill My kids now check the shape and claim c means cooked which makes them giggle every time
One time my cousin and I made this on a camping trip swapping yogurt for sour cream and it still worked out perfectly
Storage Tips
These tacos taste best fresh but you can save extras Store the shrimp tightly covered in the refrigerator for up to two days Keep the avocado crema in a jar with plastic wrap pressed on the surface to avoid browning Slaw is freshest day one but will hold for a few hours in the fridge Store tortillas separately and assemble right before serving for best texture
Ingredient Substitutions
No Greek yogurt Try sour cream or even mayonnaise in the avocado crema For extra heat try serrano pepper instead of jalapeño If you need dairy free use coconut yogurt or blended silken tofu Instead of cabbage shredded lettuce works in a pinch
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Serving Suggestions
Pair these tacos with black beans or cilantro lime rice for a full meal They also go well with grilled corn and fresh pico de gallo A spicy margarita makes it a crowd pleaser Add pickled onions or sliced radishes for extra zing on top
The Origins of Shrimp Tacos
Shrimp tacos are a classic in coastal Mexico especially in Baja where seafood and crunchy cabbage are the stars The creamy topping acts as a counterbalance to local salsas Avocado crema is a fresher spin inspired by Californian taquerias
Frequently Asked Questions
- → How spicy are the shrimp?
The shrimp get their heat from chili powder, smoked paprika, jalapeño, and red pepper flakes. Adjust these to suit your taste by adding more for extra heat or reducing for a milder bite.
- → What's the best way to cook the shrimp?
Searing shrimp in a hot cast-iron skillet develops a nice char and keeps them juicy. Grilling also works well and adds a smoky flavor—just skewer them to prevent slipping through the grates.
- → How do I know when shrimp are fully cooked?
Shrimp turn from translucent to opaque and curl into a 'C' shape when done. Avoid overcooking to keep them tender and juicy.
- → Can I prepare the avocado crema ahead of time?
Yes, avocado crema can be made a day ahead and stored in the fridge. Cover it tightly to prevent browning and stir before serving.
- → What type of tortillas work best?
Either small corn or flour tortillas work beautifully. Lightly toasting them enhances texture and flavor while making them more pliable for filling.