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Cajun Shrimp Tacos with Avocado Cream Sauce

Cajun shrimp tacos with avocado cream sauce—crispy blackened-style shrimp are pan-seared with bold Cajun spices, then served in warm corn tortillas. Finished with a smooth green avocado cream sauce and crunchy fresh toppings for a spicy, creamy bite.
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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
  

Shrimp taco base
  • 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
  • Warm corn tortillas warm for serving
Avocado Cream Sauce
  • 2 ripe avocados
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro
  • 2 tbsp lime juice
  • 1 garlic minced
  • salt and pepper
Toppings
  • shredded cabbage
  • diced tomatoes
  • red onion
  • cilantro

Equipment

  • 1 cast iron skillet

Method
 

Make the avocado cream sauce
  1. Blend avocados, sour cream, cilantro, lime juice, garlic, salt, and pepper until smooth, scraping down the blender as needed. Stop when the sauce looks thick and creamy with no avocado chunks.
Season and cook the shrimp
  1. Mix smoked paprika, cayenne pepper, dried oregano, garlic powder, and salt in a bowl. Use the mixture to coat the shrimp evenly.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer.
  3. Cook the shrimp for 3-4 minutes per side until pink and just cooked through. You should see darker blackened edges and reduced spices clinging to the shrimp.
Assemble the tacos
  1. Warm corn tortillas and keep them wrapped while you fill them. This helps them stay pliable.
  2. Fill each tortilla with Cajun shrimp. Arrange shrimp so they sit in the center for easier topping.
  3. Drizzle tacos with avocado cream sauce. Spread it lightly so it pools slightly without soaking through.
  4. Top with shredded cabbage, diced tomatoes, red onion, and cilantro. Finish with a final drizzle of sauce if you want extra creaminess.

Notes

For the creamiest avocado sauce, blend until fully smooth and taste before serving—adjust with an extra pinch of salt or a little more lime juice if needed. Refrigerate leftover shrimp and sauce separately in airtight containers for up to 3 days; reheat shrimp gently in a skillet and stir sauce to refresh the texture. Freezing is not recommended for the avocado cream sauce (it can turn grainy). For a lighter option, swap sour cream for plain Greek yogurt and keep the rest the same.