Spicy Shrimp Tacos with Avocado Crema

If you’re anything like me, tacos are a bit of a love language—quick to make, easy to customize, and always a crowd-pleaser. But these Spicy Shrimp Tacos with Avocado Crema? They’re on a whole different level. Imagine tender, juicy shrimp with a smoky, spicy kick tucked into warm tortillas, topped with crunchy cabbage and finished with the smoothest, dreamiest avocado crema. Sounds like dinner perfection, right?

What I especially love about this recipe is how it strikes the perfect balance—heat from the spices, coolness from the crema, and that satisfying crunch from the slaw. It’s the kind of meal you can throw together in under 30 minutes but still feel like you made something extra special. Whether it’s Taco Tuesday, a laid-back Friday night, or a weekend get-together, this one’s sure to be a hit.

I made these recently for a quick weeknight dinner after a long day, and I kid you not, they disappeared in minutes. I didn’t even get a chance to put the leftovers away (because there weren’t any). And let’s be honest—anything that can make your kitchen smell like a cozy little beachside cantina deserves a spot in the regular rotation.

Let’s dive in and get started!

this recipe

Ingredients You’ll Need

For the shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/4 tsp cayenne pepper

• Salt and pepper to taste

For the avocado crema:

• 1 ripe avocado

• 1/2 cup sour cream

• 1 tbsp lime juice

• 1 garlic clove, minced

• Salt to taste

For assembling the tacos:

• 8 small corn tortillas

• 1 cup shredded red cabbage

• 1/4 cup chopped fresh cilantro

• 1/4 cup crumbled queso fresco (optional)

• Lime wedges for serving

STEP 1: Season the Shrimp

First things first—let’s give that shrimp some serious flavor. Toss the peeled and deveined shrimp in a bowl with olive oil, chili powder, smoked paprika, garlic powder, cayenne, and a good pinch of salt and pepper. You want every single shrimp to be well coated in those smoky, spicy seasonings. This part takes just a couple of minutes, but it packs a major punch.

Tip: If you’ve got the time, let the shrimp sit for 10-15 minutes to soak up all that flavor while you prep the rest of your ingredients. It’s not necessary, but it’s a nice flavor boost if you’re not in a rush.

STEP 2: Cook the Shrimp

Now heat a large skillet over medium-high heat. Once it’s hot, add the shrimp in a single layer. Don’t overcrowd the pan—if needed, cook them in two batches. Cook for 2–3 minutes per side, just until the shrimp turn pink and opaque. They cook super fast, so keep an eye on them!

Once they’re done, transfer them to a plate and set them aside. Resist the urge to snack on them while you finish everything else (I fail at this every time).

STEP 3: Make the Avocado Crema

This is the creamy magic that pulls it all together. In a blender or food processor, combine the ripe avocado, sour cream, lime juice, minced garlic, and a generous pinch of salt. Blend until it’s smooth and creamy. Taste and adjust the salt or lime juice if needed.

Pro Tip: If your avocado is super ripe, you can mash everything together in a bowl with a fork for a chunkier texture. But blending gives it that ultra-smooth, dreamy consistency.

STEP 4: Warm the Tortillas

No one likes a cold tortilla, right? Just heat them up in a dry skillet over medium heat for about 30 seconds per side, or pop them in the microwave wrapped in a damp paper towel for 20–30 seconds until soft and pliable.

Note: I always go with corn tortillas for that authentic flavor, but if flour tortillas are what you’ve got on hand, go ahead and use them.

Welcome back! If you’ve already cooked up that smoky shrimp and blended the avocado crema, you’re more than halfway to taco greatness. Now it’s time to bring everything together—and let me tell you, this is the fun part. There’s just something satisfying about assembling tacos with all the textures and flavors layered just right.

These spicy shrimp tacos are one of those meals where each element really complements the others. The shrimp delivers that smoky heat, the cabbage adds fresh crunch, the crema cools everything down, and the fresh herbs and cheese tie it all together. It’s a flavor explosion in the best way.

STEP 5: Assemble the Tacos

Now that everything is prepped, it’s taco time! Lay your warmed tortillas out on a clean surface or plate (I usually do a little taco assembly line on my cutting board).

Start with a generous spoonful of the avocado crema spread right in the center of each tortilla. You want enough to add flavor, but not so much that it overpowers the shrimp.

Next, place 3–4 shrimp (depending on size) on top of the crema. The seasoning on these is so bold and savory—they’re the real star of the show.

Then, pile on some of the shredded red cabbage. This adds that beautiful crunch and a pop of color. Sprinkle with chopped cilantro and, if you’re feeling fancy, a little crumbled queso fresco.

Optional: Don’t forget the lime wedges! A quick squeeze of fresh lime juice over the top brightens up every bite.

Tips to Make These Shrimp Tacos Even Better

I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it. Here are some of my go-to tips and simple variations:

1. Adjust the Heat to Your Liking

The cayenne gives the shrimp a noticeable kick, but you can dial it up or down depending on your preference. Want it spicier? Add a dash of hot sauce or sliced jalapeños on top. Milder palate? Use just a pinch of cayenne or leave it out entirely.

2. Don’t Skip the Crema

The avocado crema isn’t just a garnish—it plays an important role in balancing the flavors. The tanginess from the lime and the richness of the avocado calm down the spice and tie everything together. You can even make a double batch to use as a dip for chips or as a topping for grilled veggies later in the week.

3. Add Extra Crunch (If That’s Your Thing)

If you love extra texture, you can toss some thinly sliced radishes or quick-pickled red onions into the mix. I’ve even added crispy tortilla strips before for a little twist. It’s totally up to you, but those small extras can take your tacos from great to unforgettable.

4. Make It a Meal

These tacos are super satisfying on their own, but if you’re feeding a crowd or want to round things out, serve them with a side of black beans, grilled corn, or a simple rice salad. Bonus: everything still comes together quickly.

5. Prep Ahead Where You Can

The avocado crema can be made a few hours ahead—just press a piece of plastic wrap directly onto the surface to prevent browning. The cabbage can also be shredded and stored in a sealed container in the fridge. If you’re short on time, you could even use a pre-shredded coleslaw mix.

More Ways to Make It Your Own

If you’re anything like me, you love a recipe that’s easy to customize. These spicy shrimp tacos are perfect for that. Whether you’re working with different dietary needs or just trying to use what’s already in your fridge, here are a few fun variations:

• Low-carb? Swap the tortillas for lettuce wraps. It’s fresh, crisp, and still delicious.

• Dairy-free? Use a dairy-free sour cream alternative in the crema and skip the queso fresco.

• No shrimp? You can use grilled chicken, fish, or even roasted cauliflower instead. Just keep the same seasoning blend—it works beautifully with lots of proteins and veggies.