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Spicy Shrimp Tacos with Avocado Crema

Spicy marinated shrimp cooked to tender perfection, topped with homemade avocado crema and slaw, are you drooling yet? These hot shrimp tacos with avocado crema are crucial make this week!
Prep Time45 mins
Cook Time7 mins
Total Time52 mins
Course: Salad, Snack, Tacos
Cuisine: Mexican
Keyword: avocado crema, cabbage slaw, shrimp marinade, shrimp tacos
Servings: 4
Calories: 691kcal
Author: Feodora Nastashia


Shrimp Marinade

  • 1 lb shrimp, uncooked, peeled, deveined, tails-removed
  • 1 tsp dark-chili-powder
  • 1 tsp smoked-paprika
  • 1/2 tsp ground-cumin
  • 1/2 tsp dried-oregano
  • 1 tsp garlic-minced, (or 1/2 tsp garlic-powder)
  • 1/2 tsp red-pepper-flakes
  • 1/2 tsp kosher-salt
  • Juice of 1 lime (about 2 tbsp)
  • 3 tbsp avocado-oil

Taco Elements

  • 1 cup shredded-green-cabbage
  • 1 cup shredded-purple-cabbage
  • 8-10 small flour or corn tortillas, lightly toasted
  • Fresh cilantro
  • Lime wedges

Avocado Crema

  • 1 medium-avocado, seed-removed-and-flesh-scooped out
  • 1/2 cup cilantro
  • 1 jalapeño, seeds-removed
  • 3 cloves of garlic, peeled
  • 2 limes, juiced
  • 1/2 cup plain-greek-yogurt
  • 3 tbsp avocado-oil
  • 3 tbsp water
  • 1/2 tsp kosher salt


  • In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chilli powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for a minimum of 30 minutes.
  • While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yoghurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
  • Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the crema and toss to combine. Save the rest of the crema from drizzling over the tacos at the end.
  • You can either cook the shrimp in a cast-iron skillet or grill them.
    a. Grill method: Skewer the shrimp on either soaked bamboo or metal skewers. Preheat the grill. Over medium direct heat, cook the shrimp for 5-7 minutes, flipping them midway through. You want the outside slightly charred and pink, with the inside white.
    b. Cast iron method: In a seasoned cast-iron skillet over medium/high heat, give each shrimp a good shake (to get rid of some excess marinade) and add it to the pan. Cook, the shrimp for 5-7 minutes flipping halfway through. You are looking for the same preparedness as above.
  • Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimps, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!