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

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

Preparation

  • Peel, devein, and pat the shrimp dry.
  • Mince the garlic and chop the cilantro.
  • In a bowl, mix olive oil, garlic, chili powder, smoked paprika, cayenne (if using), salt, black pepper, and lime juice. Add the shrimp and toss to coat. Refrigerate to marinate.
  • In a blender or food processor, combine the avocado, sour cream, lime juice, cilantro, and garlic. Blend until smooth, thinning with a little water if needed. Season with salt and refrigerate.
  • Shred the cabbage or lettuce and cut extra lime wedges. Have tortillas ready for warming.

Cooking

  • Heat a grill pan or skillet over medium-high heat.
  • Add the shrimp in a single layer and cook briefly on both sides until pink, opaque, and lightly charred. Remove from heat.
  • Warm the tortillas in a dry skillet, oven, or directly over a flame until soft and lightly toasted.

Serving

  • Fill each tortilla with shredded cabbage or lettuce.
  • Add several shrimp to each taco.
  • Drizzle generously with avocado lime crema.
  • Garnish with extra cilantro and lime wedges.
  • Serve immediately while warm.