Description
These spicy shrimp tacos are a bold and flavorful dish featuring succulent shrimp seasoned with a smoky, spicy rub, topped with crunchy slaw and a cool, creamy avocado crema. The contrast of heat and creaminess makes each bite irresistible, perfect for a quick weeknight dinner or a fun gathering.
Ingredients
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
Instructions
Toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cayenne, salt, and pepper until evenly coated.
Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side, or until pink and opaque. Remove from heat.
In a blender or food processor, combine avocado, sour cream, lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spread a spoonful of avocado crema onto each tortilla. Top with a few shrimp, shredded cabbage, cilantro, and queso fresco if using.
Serve immediately with lime wedges on the side.
Notes
You can adjust the spice level by reducing or increasing the cayenne pepper. For added crunch, consider adding thinly sliced radishes or pickled onions. The avocado crema can be made ahead and stored in the fridge with plastic wrap pressed directly onto the surface to prevent browning.