Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

For the Avocado Crema

1 ripe avocado

1/2 cup sour cream or Greek yogurt

1/4 cup mayonnaise

1 tablespoon lime juice

1 small garlic clove

1/4 teaspoon salt

2 tablespoons fresh cilantro

1-2 tablespoons water (to thin, if needed)

For the Tacos

8 small corn or flour tortillas

2 cups shredded cabbage or coleslaw mix

1/2 cup diced tomatoes

1/4 cup chopped red onion

1/4 cup chopped cilantro

Lime wedges, for serving

Optional: crumbled cotija cheese, sliced jalapeños, hot sauce

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Instructions

Season the Shrimp

In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and lime juice. Let sit for 10–15 minutes while you prepare the toppings.

Make the Avocado Crema

In a blender or food processor, combine avocado, sour cream, mayonnaise, lime juice, garlic, salt, and cilantro. Blend until smooth and creamy. Add 1–2 tablespoons of water as needed to reach a drizzle-friendly consistency. Set aside.

Cook the Shrimp

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink, opaque, and lightly browned. Avoid overcooking.

Warm the Tortillas

Warm the tortillas in a dry skillet for about 20–30 seconds per side, or wrap them in foil and heat briefly in the oven.

Assemble the Tacos

Fill each tortilla with shredded cabbage, cooked shrimp, diced tomatoes, red onion, and chopped cilantro. Drizzle generously with avocado crema.

Serve

Top with cotija cheese, jalapeños, or hot sauce if desired. Serve immediately with lime wedges on the side.

Notes

Cooking Tips

Pat the shrimp dry first so they sear instead of steam.
Don’t overcook the shrimp—they cook very quickly and can become rubbery.
Use ripe avocado for the smoothest, creamiest sauce.
Warm tortillas before serving to keep them soft and pliable.
Add crunch with shredded purple cabbage or a simple slaw mix.
Make it extra zesty with more lime juice right before serving.
Prep toppings ahead for an even faster dinner assembly.
Use a cast iron skillet if you want a deeper char on the shrimp.

Variations

Spicy Shrimp Tacos: Add cayenne pepper or chipotle powder to the shrimp seasoning.
Mango Shrimp Tacos: Add diced mango or pineapple salsa for a tropical twist.
Low-Carb Version: Serve in lettuce wraps instead of tortillas.
Blackened Shrimp Tacos: Increase paprika and chili powder for a darker, bolder crust.
Cilantro Lime Slaw: Toss cabbage with lime juice and cilantro before assembling.
Greek Yogurt Crema: Swap sour cream and mayo for all Greek yogurt for a lighter sauce.
Cheesy Tacos: Sprinkle shredded Monterey Jack or cotija cheese on top.
Grilled Shrimp Tacos: Thread shrimp onto skewers and grill instead of pan-searing.
Baja-Style Tacos: Add crunchy slaw and a drizzle of hot sauce for a coastal vibe.
Rice Bowl Option: Turn everything into a shrimp taco bowl over rice or cauliflower rice.

Storage & Reheating

Storage

Store shrimp in an airtight container in the refrigerator for up to 3 days.
Avocado crema is best fresh but can be stored in the fridge for up to 2 days with plastic wrap pressed directly onto the surface.
Keep toppings and tortillas stored separately for best texture.

Reheating

Reheat shrimp gently in a skillet over medium heat for 2–3 minutes, just until warmed through.
Avoid microwaving too long, as shrimp can become tough.
Assemble tacos fresh after reheating for the best flavor and texture.

Author: Emma
Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 760mg
Fat: 24g
Carbohydrates: 24g
Fiber: 5g
Protein: 25g