A delectable fusion of seafood, spices, and fresh toppings, shrimp tacos with avocado crema come together to create a fun contrast of textures and flavors in every bite. The combination of shrimp, marinated and cooked to perfection, paired with crunchy cabbage and a creamy avocado makes for an irresistible dish.
Shrimp tacos with avocado crema are perfect for a quick weeknight dinner or a casual gathering of friends. The delightful balance of flavors will keep you coming back for seconds (and thirds).
Tips for Making Shrimp Tacos
Though one of the quickest and simplest types of tacos, there’s still a bit to know about making shrimp tacos. First, I cook mine in oil as it’s the quickest way to cook shrimp on a weeknight. I like to use avocado oil as it has a low smoke point, and a nice neutral flavor that blends in well with the palate of the dish. If you’re making lots of shrimp, or want to kick the flavor up, grill it! Follow the steps for marination then put it on the grill instead of in a pan.
Shrimp cooks really really quickly. Thus, the line between “plump and juicy” and “tough and rubbery” is not thick. Pull individual shrimps out of the oil or off the grill once they’ve cooked. You’ll know because the shrimp’s color will be totally opaque.
Finally, I like crunchy red cabbage and salty cotija with my tacos, but don’t limit yourself! Pickled vegetables add a zing of flavor, while a sweet and spicy combo like mango habanero salsa adds depth. Get creative with toppings!
How to Make Shrimp Tacos with Avocado Crema
Shrimp Tacos with Avocado Crema
Equipment
- Food processor or strong blender
- rubber spatula
- measuring cups and spoons
- Large frying pan or grill
- Tongs
- Large plate
Ingredients
For the Avocado Crema
- 2 large ripe avocados
- ¼ cup cilantro
- ½ cup sour cream
- ½ tsp salt
- 3 tbsp lime juice
- 1 tbsp minced garlic
For the Tacos
- 1 ½ pounds large (31-35) shrimp, peeled, deveined, no tails, and thawed
- 4 tbsp avocado oil divided
- 1 ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paparika
- ⅛ tsp cayenne
For Taco Assembly
- 1 c cotija cheese
- 2 c shredded red cabbage
- 8-10 small corn tortillas
- 8 lime wedges (from 2 limes)
Instructions
For the Avocado Crema
- Add all ingredients to a food processor and blend well, scraping down the sides of the bowl with a rubber spatula if needed.
- Scoop crema into bowl and cover well, then set aside.
For the Shrimp
- In a large bowl, combine thawed shrimp, 2 tablespoons of oil, and all the spices. Use tongs to mix until the shrimp are evenly coated in spices and oil.
- Heat the remaining 2 tablespoons of oil in a frying pan over medium-high heat. Add your shrimp to the pan, making sure not to crowd them.
- Fry them approximately 1-2 minutes per side, then remove from the pan and onto a plate with a paper towel.
For Assembly
- Remove your frying pan from the stove, but keep the heat on. Note: if you have a grill pan, use it. Heat your tortillas one by one for about 30 seconds per side.
- Assemble tacos on a hot tortilla immediately. They are not a waitin' food.
- Add shrimp, then cabbage, then crema, then cotija to your plate. Enjoy!
Nutrition
This recipe is part of the comfort food project! To see more recipes, check out my list of comfort food from every state.
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