Shrimp Tacos with Avocado Crema

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If I could bottle the taste of summer, it would probably taste like these Shrimp Tacos with Avocado Crema. They’re fresh, zesty, and full of that perfect mix of creamy, tangy, and spicy goodness. The shrimp cook up in just minutes, and that avocado crema? It ties everything together like magic. These tacos feel restaurant-worthy, but trust me, you can whip them up at home in under 30 minutes. Perfect for weeknights, casual get-togethers, or when you just want to treat yourself to something delicious.

>>>Beef And Cheese Nachos

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 2 (makes about 6 small tacos)

Why You’ll Love These Shrimp Tacos

  • Quick and easy ready in under 30 minutes
  • Fresh, flavorful, and a little bit spicy
  • That avocado crema is chef’s kiss
  • Great for taco night or meal prep

Ingredients

For the Shrimp:

  • ½ pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • Salt and pepper, to taste
  • Juice of ½ lime

For the Avocado Crema:

  • 1 ripe avocado
  • ¼ cup Greek yogurt or sour cream
  • Juice of 1 lime
  • 1 small garlic clove
  • Salt, to taste
  • 1 tablespoon olive oil (optional, for extra creaminess)

For Serving:

  • 6 small tortillas (corn or flour)
  • 1 cup shredded cabbage or lettuce
  • ¼ cup diced red onion
  • Fresh cilantro, for garnish
  • Extra lime wedges

Instructions

  1. Make the avocado crema:
    In a blender or food processor, combine avocado, yogurt, lime juice, garlic, salt, and olive oil. Blend until smooth and creamy. Set aside.
  2. Prepare the shrimp:
    In a bowl, toss the shrimp with olive oil, paprika, chili powder, cumin, lime juice, salt, and pepper.
  3. Cook the shrimp:
    Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat.
  4. Warm the tortillas:
    Heat tortillas in a dry pan or directly over a flame for a few seconds until soft and slightly golden.
  5. Assemble the tacos:
    Spread avocado crema on each tortilla, add cabbage, top with shrimp, red onion, and a sprinkle of cilantro. Drizzle more crema if you’d like (and trust me, you’ll want to).

Nutrition (per serving)

  • Calories: ~390
  • Protein: 28g
  • Carbohydrates: 26g
  • Fat: 18g
Shrimp Tacos with Avocado Crema
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Shrimp Tacos with Avocado Crema

Recipe by Balanced Healthy MealsCourse: DinnerDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

390

kcal

Ingredients

  • For the Shrimp

  • ½ pound shrimp, peeled and deveined

  • 1 tablespoon olive oil

  • ½ teaspoon smoked paprika

  • ½ teaspoon chili powder

  • ¼ teaspoon cumin

  • Salt and pepper, to taste

  • Juice of ½ lime

  • For the Avocado Crema

  • 1 ripe avocado

  • ¼ cup Greek yogurt or sour cream

  • Juice of 1 lime

  • 1 small garlic clove

  • Salt, to taste

  • 1 tablespoon olive oil (optional, for extra creaminess)

  • For Serving

  • 6 small tortillas (corn or flour)

  • 1 cup shredded cabbage or lettuce

  • ¼ cup diced red onion

  • Fresh cilantro, for garnish

  • Extra lime wedges

Directions

  • Make the avocado crema:
  • In a blender or food processor, combine avocado, yogurt, lime juice, garlic, salt, and olive oil. Blend until smooth and creamy. Set aside.
  • Prepare the shrimp:
  • In a bowl, toss the shrimp with olive oil, paprika, chili powder, cumin, lime juice, salt, and pepper.
  • Cook the shrimp:
  • Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat.
  • Warm the tortillas:
  • Heat tortillas in a dry pan or directly over a flame for a few seconds until soft and slightly golden.
  • Assemble the tacos:
  • Spread avocado crema on each tortilla, add cabbage, top with shrimp, red onion, and a sprinkle of cilantro. Drizzle more crema if you’d like (and trust me, you’ll want to).

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