Craving something bold and utterly irresistible? These Spicy Shrimp Tacos with Avocado Crema are the very best way to kick up your next taco night! Each bite bursts with juicy, perfectly-spiced shrimp, crisp slaw, and a luxuriously creamy avocado sauce that's downright addictive.

These tacos come together in a flash, making them ideal for busy weeknights, fun weekend gatherings, or whenever you need a taste of vacation on your plate. The combination of smoky chili, zesty lime, and buttery avocado crema is simply unforgettable!

Inspired by my love for vibrant coastal flavors and fresh ingredients, this recipe is a personal favorite-and I know it'll become yours, too. Grab your tortillas and let's taco 'bout how easy and delicious dinner can be!

A platter of spicy shrimp tacos topped with fresh avocado crema, cilantro, and crunchy slaw.

Why You'll Love This Recipe

Ready in 30 minutes from start to finish-perfect for busy nights.
Packed with layers of flavor from smoky, spicy shrimp and cool, creamy avocado crema.
Healthy and satisfying, featuring lean seafood and fresh veggies.
Always a crowd-pleaser, whether for taco Tuesdays or casual entertaining.

Key Ingredients for Spicy Shrimp Tacos with Avocado Crema

See recipe card below for full list of measurements, ingredients, and instructions.

Shrimp

Shrimp are the star protein here, providing tender, juicy bites that soak up all the bold spices. For best results, use large or extra-large raw shrimp, peeled and deveined for easy prep. Frozen shrimp work just as well-just thaw and pat dry before seasoning. You can swap in chicken or even tofu for a different twist, but shrimp bring the perfect sweetness and quick-cook convenience.

Chili Powder

This gives the shrimp their signature smoky heat and deep color. Opt for a good-quality chili powder (not just cayenne) for balanced flavor. If you like extra heat, add a little chipotle powder or a pinch of cayenne. You can also use taco seasoning in a pinch, though it may alter the flavor profile slightly.

Avocado

Avocado is the creamy base for the tangy crema, bringing a luscious, buttery texture that cools the heat of the shrimp. Choose ripe, but not mushy, avocados for the best results. If avocados aren't available, try Greek yogurt or sour cream for a lighter, tangy sauce-just know you'll lose that signature green richness.

Lime

Lime juice brightens everything, adding a zesty kick to both the shrimp and the crema. Fresh is best, but bottled lime will work in a pinch. You could even use lemon if that's what you have on hand, though the flavor will be slightly different.

Corn Tortillas

Corn tortillas provide the perfect rustic flavor and hold up beautifully to all the toppings. Warm them in a skillet or over an open flame for best flexibility and taste. Flour tortillas are a fine substitute for a softer, milder option.

Spicy Shrimp Tacos with Avocado Crema cooking process

Instructions for Spicy Shrimp Tacos with Avocado Crema

See recipe card below for full list of measurements, ingredients, and instructions.

Season the Shrimp

Toss the shrimp in a large bowl with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne (if using), ½ teaspoon salt, and black pepper. Make sure the shrimp are all evenly coated with the bold spices.

Make the Avocado Crema

In a blender or food processor, combine the avocado flesh, sour cream or Greek yogurt, 1 tablespoon lime juice, chopped cilantro, and a generous pinch of salt. Blend until smooth and creamy, adding a splash of water if needed for your desired consistency. Taste and adjust seasoning, more cilantro or lime as you like.

Prepare the Cabbage Slaw

In a medium bowl, toss the shredded cabbage with the remaining 1 tablespoon lime juice and a pinch of salt. This simple slaw adds a welcome crunch and bright flavor to the tacos.

Cook the Shrimp

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if needed). Cook for 2-3 minutes per side, just until the shrimp turn pink and opaque. Don't overcook-they go from perfect to rubbery fast!

Warm the Tortillas

While the shrimp cook, warm the tortillas in a dry skillet or over a gas burner for about 30 seconds per side. Stack them and wrap in a clean towel to keep warm and pliable.

Assemble the Tacos

Layer each tortilla with a generous spoonful of slaw, several spicy shrimp, and a drizzle of avocado crema. Top with sliced radishes, extra cilantro, and a sprinkle of cotija cheese if desired. Serve immediately and enjoy your fiesta!

Recipe Variations

Make It Gluten-Free

You're in luck! This recipe is naturally gluten-free if you use 100% corn tortillas. Double-check your seasonings and cheese to be safe.

Turn Down the Heat

Not a spice lover? Simply omit the cayenne and decrease the chili powder for a milder shrimp filling. You can also balance things out with a bit more crema on top.

Grilled Shrimp Version

Take these tacos outdoors by grilling the shrimp on skewers over medium-high heat for about 2 minutes per side. The smoky char adds extra depth of flavor.

Dairy-Free Option

For a dairy-free taco, swap sour cream or Greek yogurt in the crema for a creamy, unsweetened plant-based yogurt or some extra avocado with lime juice thinned with olive oil.

Add More Veggies

Throw in sliced bell peppers or roasted corn to your slaw mix for added crunch, color, and nutrition-or make a full veggie taco by swapping the shrimp for roasted cauliflower.

Serving Suggestions

Turn these tacos into a complete meal with a side of cilantro-lime rice, black beans, or grilled street corn (elote). For extra freshness, garnish with diced tomatoes, fresh jalapeño, or a quick tomato salsa. Serve with lime wedges on the side for that extra zesty squeeze!

Storage and Reheating

Store leftover cooked shrimp, slaw, and avocado crema in separate airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave until just warmed through; avoid overcooking. The crema is best enjoyed fresh, but will keep for a day. Tortillas can be wrapped in foil and warmed in the oven. Freezing is not recommended due to texture changes.

Frequently Asked Questions About Spicy Shrimp Tacos with Avocado Crema (FAQ)

Q: Can I make the avocado crema ahead of time?

A: Yes! Prepare the avocado crema up to one day in advance and store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning.

Q: What shrimp size works best for tacos?

A: Large or extra-large shrimp (21-30 count per pound) are ideal, but medium will also work-just adjust the cooking time so they don't overcook.

Q: Can I use frozen shrimp?

A: Absolutely. Thaw frozen shrimp completely, pat them dry, and proceed as directed. They cook just as well and are always convenient to keep on hand.

These Spicy Shrimp Tacos with Avocado Crema are a flavor-packed celebration you'll want to make again and again. They're impossibly quick, bursting with fresh color and zingy taste, and destined to become your new taco-night obsession! If you try this recipe, be sure to leave a comment or a star rating below-I'd love to hear how it turned out for you!