Looking for a fresh and vibrant dinner idea that’s both impressive and easy to make? These Shrimp Tacos with Avocado Cream are exactly what you need. I’ve perfected this recipe to deliver restaurant-quality results right in your home kitchen, combining perfectly seasoned shrimp with a creamy avocado sauce that’ll have everyone asking for seconds.
Ingredients
For the Shrimp:
- 1½ pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Avocado Cream:
- 2 ripe avocados
- ½ cup sour cream
- 2 tablespoons lime juice
- 1 clove garlic
- ¼ cup cilantro
- Salt to taste
For Assembly:
- 12 corn tortillas
- 2 cups shredded cabbage
- 1 cup diced tomatoes
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Start by making the avocado cream. Blend avocados, sour cream, lime juice, garlic, and cilantro in a food processor until smooth. Season with salt and refrigerate until ready to use.
- Pat the shrimp dry with paper towels. In a bowl, combine chili powder, cumin, garlic powder, and smoked paprika. Toss the shrimp with olive oil and the spice mixture.
- Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
- Warm the tortillas either in a dry skillet or wrapped in damp paper towels in the microwave for 30 seconds.
- Assemble the tacos by spreading avocado cream on each tortilla, then top with shredded cabbage, seasoned shrimp, diced tomatoes, and fresh cilantro.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4-6 (12 tacos total)
Recipe Notes
Here are some helpful tips to make these shrimp tacos even better:
- Make sure not to overcook the shrimp – they should be pink and just opaque when done.
- The avocado cream can be made up to 4 hours ahead; store it with plastic wrap pressed directly on the surface to prevent browning.
- For best results, use corn tortillas that are fresh and pliable. If they’re breaking when you fold them, try warming them longer.
- If you’re sensitive to heat, start with half the amount of chili powder and adjust to taste.
- To save time, you can buy pre-shredded cabbage or coleslaw mix.
- For extra flavor, try grilling the shrimp instead of pan-frying them.
This recipe strikes the perfect balance between crispy shrimp, creamy sauce, and fresh vegetables. The avocado cream adds a rich, cooling element that complements the seasoned shrimp beautifully, while the cabbage provides a satisfying crunch. Feel free to adjust the seasonings to your taste – that’s what makes cooking so fun!
Shrimp Tacos with Avocado Cream
Ingredients
- 1½ pounds large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 ripe avocados
- ½ cup sour cream
- 2 tablespoons lime juice
- 1 clove garlic
- ¼ cup cilantro
- Salt to taste
- 12 corn tortillas
- 2 cups shredded cabbage
- 1 cup diced tomatoes
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Start by making the avocado cream. Blend avocados, sour cream, lime juice, garlic, and cilantro in a food processor until smooth. Season with salt and refrigerate until ready to use.
- Pat the shrimp dry with paper towels. In a bowl, combine chili powder, cumin, garlic powder, and smoked paprika. Toss the shrimp with olive oil and the spice mixture.
- Heat a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and slightly charred.
- Warm the tortillas either in a dry skillet or wrapped in damp paper towels in the microwave for 30 seconds.
- Assemble the tacos by spreading avocado cream on each tortilla, then top with shredded cabbage, seasoned shrimp, diced tomatoes, and fresh cilantro.
