These Shrimp Tacos with Avocado Crema are quick and easy and great for a weeknight dinner – did we hear someone say Taco Tuesday?! The shrimp is seasoned with a homemade spice mix, which is to die for, and cooked to perfection. Add in all the toppings: crispy cabbage, zesty red onions, and some refreshing cilantro. Top it off with a super easy avocado crema. This sauce is so easy to whip up and is delicious and is dairy-free.
The homemade spice mix is key to flavor the shrimp. We use two different chili powders to bring the heat, one of which is Mexican chili powder which has such a unique flavor. It’s not very spicy but slightly smoky which kinda adds a grilled vibe to the tacos (without pulling out the grill). We also add some garlic, cumin powder, and fresh lime juice. The lime juice adds that punch of tang.
The avocado crema is made with roasted jalapeños and garlic which add a charred flavor to the sauce and goes so well with the creamy avocado. We add some lime juice to prevent the sauce from browning too quickly.
We also made our tortillas at home. This is super doable and not at all intimidating. We used masa flour which can be found at any grocery store and made a dough by mixing the flour with water. This was also another excuse to use our new tortilla press! It was quick and easy and plus, you get fresh, homemade tortillas – it’s a win-win situation! But, this is totally optional, use your favorite tortilla – store-bought or homemade.
If you make these Shrimp Tacos with Avocado Crema, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Shrimp Tacos with Avocado Crema
Ingredients
- 24 shrimp deveined & peeled
- 12 tortillas corn or flour
- ½ cup cilantro chopped
- 2 cups cabbage shredded
- ½ cup red onions sliced
- 3 tbsp olive oil
Shrimp Spice Mix
- ½ tsp cayenne powder
- 1 tsp Mexican chili powder
- 1 ½ tsp salt
- 1 tsp garlic minced
- ½ tsp cumin powder
- ½ tbsp fresh lime juice
Avocado Crema
- 3 jalapeños or per taste
- 5 cloves garlic unpeeled
- 1 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 avocados
Instructions
- Preheat the oven to 400 F.
- Rinse the shrimp under running water and drain. Pat them dry.
- Mix the spice mix ingredients together and add to shrimp and mix well. Set aside to marinate for 20 to 30 minutes.
- To prepare the avocado crema, place the jalapeños and garlic cloves on a baking sheet. Drizzle with the olive oil and bake for 10-15 minutes until the jalapeños are charred and the garlic is soft. De-stem the jalapeños and peel the garlic and add them to a food processor. Add the lime juice and avocados to the food processor and pulse until smooth. Place the sauce in a bowl and set aside.
- Prepare all the toppings (cilantro, cabbage, and red onions) and set aside.
- To cook the shrimp, in a large skillet, add 3 tbsp of olive oil and heat it on medium-high heat. Place the shrimp in one layer leaving some room between each shrimp. Sear the shrimp on each side for 2-3 minutes. Remove from the pan and set aside.
- Warm your tortillas – we like to warm them up straight on our stovetop – and assemble your tacos. Our preference is to place some cabbage in a tortilla, then two shrimps, some onions and cilantro, then top it off with some avocado crema. Enjoy!
