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

Preparing the Shrimp
Pat 1 lb large raw shrimp (peeled, deveined, tails removed) dry with paper towels. In a bowl, toss the shrimp with 2 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional), ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.

Cooking the Shrimp
Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2–3 minutes per side until pink and opaque. Remove from heat and squeeze the juice of ½ lime over the shrimp, tossing lightly to combine.

Making the Avocado Lime Crema
In a blender or food processor, combine 1 ripe avocado, ½ cup sour cream, the juice of 1 lime (plus more to taste), ¼ cup chopped fresh cilantro, 1 small garlic clove, and salt to taste. Blend until smooth and creamy, adjusting seasoning as needed.

Preparing the Tortillas
Warm 6–8 small corn or flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side until soft and pliable.

Assembling the Tacos
Fill each tortilla with a layer of shredded cabbage or lettuce, then add the cooked shrimp. Drizzle generously with the avocado lime crema.

Serving
Top with extra chopped cilantro and serve with lime wedges on the side for squeezing over the tacos. Serve immediately while warm.