Spicy Shrimp Tacos Avocado Crema (Printable Page)
# What You Need:
→ For the Shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
1 tbsp olive oil
03 -
1 tsp chili powder
04 -
1/2 tsp smoked paprika
05 -
1/2 tsp ground cumin
06 -
1/4 tsp cayenne pepper (adjust to taste)
07 -
1/2 tsp garlic powder
08 -
1/2 tsp salt
09 -
Juice of 1/2 lime
→ For the Avocado Crema
10 -
1 ripe avocado
11 -
1/2 cup (120 g) sour cream or Greek yogurt
12 -
1 tbsp lime juice
13 -
1 small garlic clove
14 -
Salt to taste
→ For Serving
15 -
8 small corn or flour tortillas
16 -
1 cup shredded cabbage or slaw mix
17 -
1/4 cup chopped fresh cilantro
18 -
Lime wedges
# How to Make It:
01 -
In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cumin, cayenne, garlic powder, salt, and lime juice. Let marinate for 10 minutes.
02 -
Blend the avocado, sour cream, lime juice, garlic, and a pinch of salt until smooth. Set aside.
03 -
Heat a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Remove from heat.
04 -
Warm the tortillas in a dry skillet or microwave.
05 -
Place a small amount of cabbage in each tortilla, top with shrimp, a generous spoonful of avocado crema, and sprinkle with cilantro.
06 -
Serve immediately with lime wedges.
# Helpful Tips:
01 -
Add pickled red onions or sliced jalapeños for extra zest.
02 -
Swap shrimp for grilled fish or tofu for a variation.
03 -
Use dairy-free yogurt in the crema to make it dairy-free.