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Bold shrimp tacos topped with silky avocado crema turn any night into a flavor fest. The shrimp soak up a punchy marinade, then hit the pan with the perfect amount of heat. Cool creamy avocado and crisp slaw balance it all out. This dish is my friends’ number one request—especially when dinner needs to be both easy and super tasty.
I once brought these out at a backyard get together and they were gone almost instantly. Something about that creamy sauce mixed with a little fire keeps everyone coming back for seconds (and thirds).
Vibrant Ingredients
- Small tortillas: either corn or flour is fine. Warm them so they’re soft but sturdy
- Fresh cilantro and lime wedges: gives each taco some pop at the end
- Cabbage: purple and green add both crunch and color. Go for firm, heavy heads
- Plain Greek yogurt: pick whole milk for that creamy zip in the sauce
- Jalapeño: seeds out for moderate heat, choose shiny, plump ones
- Cilantro: grab bunches with bright leaves for best flavor
- Avocado: the sauce depends on perfectly ripe, soft avocados
- Avocado oil: mild taste means it lets other flavors shine, perfect for dressing and sauce
- Fresh lime juice: use limes you squeeze yourself, for bright, zesty shrimp
- Kosher salt: choose a flaky, coarse salt for maximum flavor
- Red pepper flakes: sprinkle a little or a lot, it’s all about how much spice you want
- Garlic: plump, fresh cloves are best, but powder can pinch-hit
- Dried oregano: roll between your fingers before it hits the bowl for extra smell and taste
- Ground cumin: adds warmth, and if you can grind it fresh, even better
- Smoked paprika: choose Spanish for rich, smoky layers
- Dark chili powder: earthy with a little kick—don’t skimp on the quality
- Shrimp: grab raw, peeled, and deveined for plump, juicy bites. They should look shiny and smell clean, not fishy
Simple How-To
- Assemble the Tacos:
- Quickly toast each tortilla on a grill or in a dry skillet. Pile cabbage slaw down the middle, lay on shrimp, then top with the avocado crema. Finish with a scatter of cilantro and a fresh squeeze of lime. Eat right away.
- Cook the Shrimp:
- Get a cast iron pan or grill hot over medium-high heat. Spread shrimp in one layer so each gets a good char. Let them cook for about three minutes per side, just until they curl into a letter c and turn pink. Take them off the heat straight away—they’re juiciest this way.
- Prep the Cabbage Slaw:
- Grab a sharp knife or mandoline and slice your cabbage super thin—mix both green and purple if you have them. Toss strands in a big bowl with some avocado crema, just enough to coat so they don’t get soggy.
- Make the Avocado Crema:
- Put avocado, cilantro, jalapeño, garlic, Greek yogurt, lime juice, avocado oil, water, and a little salt in a blender. Run it until super smooth. If it’s thick, add a splash more water so it’ll spread easily but not drip. Set aside for slaw and topping tacos.
- Marinate the Shrimp:
- Mix avocado oil, fresh lime juice, chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, red pepper, and salt in a small bowl. Whisk until mixed up, then stir in the shrimp to coat. Cover and chill for no more than 30 minutes or they’ll go mushy.
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Shrimp is my always-fast dinner solution. Watching them turn pink and twist up in the pan still feels like magic. My kids now say that when the shrimp curls into a c, you know it’s ready—they get a kick out of that every time.
Once on a camping trip, my cousin and I used sour cream instead of yogurt for the crema and honestly? Still delicious.
How to Store
They’re best freshly made, but you can keep leftovers. Cover cooked shrimp tight and put in the fridge for up to two days. Store the avocado crema in a jar with plastic wrap pressed right onto its surface to keep it fresh. Slaw tastes best the day you make it, but you’ll get a few hours out of it in the fridge. Keep tortillas on their own—build tacos right before eating for crispness.
Swaps to Try
No yogurt around? Use mayonnaise or sour cream instead for your avocado crema. If you want extra fire, go with serrano instead of jalapeño. Dairy free? Try coconut yogurt or silken tofu blended smooth. Out of cabbage? Lightly shredded lettuce will work too.
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Ways to Serve
Pair these with black beans or cilantro-lime rice for a filling meal. They’re also awesome next to grilled corn or fresh salsa. Like something to sip? Try with a spicy margarita. Want more crunch? Top with pickled onions or radishes for an extra bite.
Shrimp Tacos’ Background
Shrimp tacos are a go-to along the Mexican coast—especially in Baja—where seafood and crisp cabbage shine. A creamy topping helps cool spicy salsa. The avocado crema twist takes a cue from SoCal taco joints with a fresh, tangy upgrade.
FAQs About the Recipe
- → Is there a lot of heat in the shrimp?
The shrimp picks up its spicy kick from things like chili powder, smoked paprika, jalapeño, and red pepper flakes. Want more fire? Just add extra. If you like it mellow, use less.
- → How should I cook the shrimp?
I like to throw shrimp in a hot cast-iron pan for quick char and juicy bites. Grilling works great too—just thread them on skewers so you don’t lose any through the grill.
- → When are shrimp cooked all the way?
Once shrimp curl up into a big ‘C’ and go from see-through to white and firm, they’re ready. Don’t let them go too long so they stay tender.
- → Can the avocado crema be made in advance?
Sure can. Whip up the avocado crema the day before, wrap it up tight, and stash it in the fridge. Give it a quick stir if it looks separated.
- → Which tortillas are best for these tacos?
Both corn and flour tortillas are awesome choices. Toasting them a bit in a skillet makes them tastier and easier to fold around your fillings.