Shrimp Tacos with Avocado Crema
Juicy spiced shrimp nestled in warm tortillas with a cool, creamy avocado crema. A bright cabbage slaw adds crunch while fresh lime brings it all together — these tacos come together in under 30 minutes and taste like a coastal cantina right in your kitchen.
For 4 servings
- prep · ~5 min
Make the avocado crema.
1.Scoop avocado flesh into a blender.2.Add yogurt, 1 tbsp lime juice, minced garlic, and a pinch of salt.3.Blend until smooth and creamy, scraping down sides as needed.4.Transfer to a bowl, cover, and refrigerate until serving. - prep · ~2 min
Prepare the cabbage slaw.
1.In a mixing bowl, combine shredded cabbage with 1 tbsp lime juice and a pinch of salt.2.Toss well and set aside to soften slightly while you cook the shrimp. - prep · ~3 min
Season the shrimp.
1.Pat shrimp dry with paper towels.2.In a bowl, toss shrimp with chili powder, cumin powder, garlic powder, smoked paprika, and 0.25 tsp salt until evenly coated.TIPPatting the shrimp dry ensures a good sear instead of steaming in the pan. - fry · ~5 min
Cook the shrimp.
1.Heat oil in a large skillet over medium-high heat until shimmering.2.Add shrimp in a single layer. Cook 2-3 minutes until pink and charred at the edges.3.Flip and cook another 1-2 minutes until opaque throughout. Remove from heat.TIPDon't overcrowd the pan — cook in two batches if needed. - grill · ~3 min
Warm the tortillas.
1.Place each tortilla in a dry skillet over medium-high heat.2.Warm 30 seconds per side until pliable and lightly charred.3.Stack wrapped in a clean kitchen towel to keep warm. - assemble · ~3 min
Assemble the tacos.
1.Spread a generous spoonful of avocado crema on each warm tortilla.2.Divide cabbage slaw among tortillas.3.Top with shrimp, 4-5 pieces per taco.4.Garnish with fresh cilantro and a squeeze of lime. - serve
Serve immediately with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp very dry before seasoning to promote a deep sear instead of steaming.
- 2Cook shrimp in a single layer and avoid overcrowding the pan for the best char.
- 3Warm tortillas in a dry skillet until lightly charred for better flavor and pliability.
- 4Blend the crema until completely smooth, scraping down the sides for a silky texture.
- 5Let the cabbage slaw sit for a few minutes to soften slightly so it bends in the taco.
- 6Assemble tacos just before serving to keep the tortillas from getting soggy.
Adapt it for your goals.
High-protein
Substitute shrimp with grilled chicken breast or firm tofu for a different protein; both work well with the same spice blend and crema.
low oilLow-oil
Cook the shrimp in a non-stick pan with just a spritz of oil spray, and replace the yogurt with non-fat Greek yogurt to reduce overall oil.
spicierSpicier
Add a minced jalapeño or a pinch of cayenne to the shrimp seasoning, and stir a few dashes of hot sauce into the crema for extra heat.
gluten freeGluten-free
Use certified gluten-free corn tortillas and ensure your spice blend is gluten-free — the original recipe is naturally gluten-free with these swaps.
Why this is on our healthy list.
Rich in Omega-3s
Shrimp provides a good source of omega-3 fatty acids, which support heart and brain health.
High in Antioxidants
Chili powder, cumin, and smoked paprika deliver antioxidants that help combat oxidative stress.
Good Source of Fiber
Cabbage and avocado add dietary fiber, aiding digestion and promoting fullness.
Low in Saturated Fat
Using yogurt and avocado instead of heavy cream keeps saturated fat low while still providing creaminess.
Frequently asked questions
Yes, but thaw them completely in the fridge overnight or under cold running water, then pat very dry before seasoning to avoid excess moisture.
