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Spicy Shrimp Tacos with Avocado Crema

Spicy shrimp tacos with avocado crema—juicy, pan-seared shrimp are coated in a chili-cumin spice blend and tucked into warm tortillas. Each taco gets a vibrant green avocado crema with bright lime and cilantro for a creamy finish.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican, Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Tacos
  • 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 tortillas small corn or flour
Avocado Crema
  • 2 avocados
  • 0.5 cup sour cream or Mexican crema
  • 0.25 cup cilantro
  • 2 tbsp lime juice
  • 1 clove garlic minced
  • 0.25 salt to taste
Toppings
  • 1 fresh cilantro
  • 0.5 radish sliced
  • 0.5 red onion diced
  • 1 lime wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Spice and Cook the Shrimp
  1. In a bowl, mix chili powder, cayenne pepper, garlic powder, cumin, salt, and pepper, then coat the shrimp evenly with the spice mixture.
  2. Heat olive oil in a large skillet over medium-high heat, then cook shrimp for 2-3 minutes per side until pink and cooked through, stirring once midway if needed.
Blend the Avocado Crema
  1. Blend avocados, sour cream or Mexican crema, cilantro, lime juice, and minced garlic until smooth, then season with salt to taste.
Warm, Fill, and Top the Tacos
  1. Warm the tortillas, then fill with the spicy shrimp.
  2. Drizzle generously with avocado crema, letting it pool slightly in the center of each taco.
  3. Top with fresh cilantro, sliced radish, and diced red onion, then serve with lime wedges.

Notes

For extra juicy shrimp, pat them dry before coating and avoid overcrowding the skillet so the spices sear quickly. Store shrimp and toppings separately in the fridge up to 2 days; rewarm shrimp in a skillet over medium heat until just hot. Freeze shrimp cooked (up to 2 months) but note crema is best fresh—swap to Greek yogurt instead of Mexican crema for a lighter, tangier sauce.