Shrimp Tacos with Avocado Lime Crema
These zesty grilled shrimp tacos are packed with bold spices and topped with a creamy avocado lime crema for a fresh, flavorful meal perfect for any taco night.
These flavorful grilled shrimp tacos combine tender, spice-rubbed shrimp with a cool and creamy avocado lime crema, creating a perfect balance of heat and freshness. Marinated in garlic, chili powder, smoked paprika, and lime juice, the shrimp are quickly grilled for a smoky, slightly charred finish. They’re served in warm corn or flour tortillas with a crunchy layer of shredded cabbage or lettuce and topped with the vibrant crema made from ripe avocado, sour cream, fresh cilantro, and lime. Finished with a sprinkle of cilantro and a squeeze of lime, these tacos are a bright, satisfying twist on a classic favorite.
Servings
2-4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
For the Shrimp
1 lb large raw shrimp, peeled and deveined (tails removed)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional for heat)
½ teaspoon salt
¼ teaspoon black pepper
Juice of ½ lime
For the Avocado Lime Crema
1 ripe avocado
½ cup sour cream
Juice of 1 lime (plus more to taste)
¼ cup chopped fresh cilantro
1 small garlic clove
Salt to taste
Taco Assembly
6-8 small corn or flour tortillas
Shredded cabbage or lettuce (for crunch)
Extra chopped cilantro and lime wedges for garnish
Instructions
Marinate the Shrimp
In a medium bowl, combine olive oil, minced garlic, chili powder, paprika, cayenne, salt, pepper, and lime juice. Add shrimp and toss to coat evenly. Cover and let marinate for at least 15 minutes (or up to 1 hour in the fridge).
Prepare the Cilantro Lime Sauce
While the shrimp marinates, make the sauce:
In a blender or food processor, combine avocado, sour cream, lime juice, cilantro, and garlic. Blend until smooth. Add a pinch of salt and 1–2 tablespoons water if needed to reach a drizzle-able consistency. Taste and adjust seasoning or lime juice as needed.
Grill the Shrimp
Heat a grill or skillet over medium-high heat. Grill shrimp for 2–3 minutes per side, or until pink and slightly charred. Don’t overcook—they cook quickly! Remove from heat and set aside.
Warm the Tortillas
Warm tortillas in a dry skillet for 30 seconds per side or wrap in foil and heat in a 300°F oven for 5–10 minutes. You can also lightly char them over a gas flame for flavor.
Assemble the Tacos
Add a handful of shredded cabbage or lettuce to each tortilla (optional). Top with 3–4 grilled shrimp per taco. Drizzle with avocado lime crema. Garnish with extra cilantro and a squeeze of lime.
In a medium bowl, combine olive oil, minced garlic, chili powder, paprika, cayenne, salt, pepper, and lime juice. Add shrimp and toss to coat evenly.
Cover and let marinate for at least 15 minutes (or up to 1 hour in the fridge).
While the shrimp marinates, make the sauce: In a blender or food processor, combine avocado, sour cream, lime juice, cilantro, and garlic. Blend until smooth. Add a pinch of salt and 1–2 tablespoons water if needed to reach a drizzle-able consistency. Taste and adjust seasoning or lime juice as needed.
Heat a grill or skillet over medium-high heat. Grill shrimp for 2–3 minutes per side, or until pink and slightly charred. Don’t overcook—they cook quickly! Remove from heat and set aside.
Add a handful of shredded cabbage or lettuce to each tortilla (optional). Top with 3–4 grilled shrimp per taco. Drizzle with avocado lime crema. Garnish with extra cilantro and a squeeze of lime.
