Save Pin
If you want tacos that really hit the spot, you’ve got to try these fiery shrimp bundles with a creamy avocado drizzle. Every bite is full of juicy, seasoned shrimp, tangy avocado cream, and crisp cabbage. Whenever I’m asked what to whip up for a quick taco night, this one’s always the top request. It’s crazy tasty and hardly takes any time at all.
The first time I set these out for a backyard meal, they were gone in seconds. It’s that mix of heat and creamy sauce—nobody can stop at just one.
Irresistible Ingredients
- Small tortillas: both corn and flour turn out awesome here, just give them a quick warm-up for softness
- Cabbage: shredded green and purple for epic crunch, go for dense, tight heads
- Juicy shrimp: start with raw, peeled, and deveined shrimp for best luck—they should be bouncy and not have a strong smell
- Smoked paprika: delivers that deep smoky note, pick Spanish paprika if you want loads of fragrance
- Chili powder (dark style): for that earthy kick, hunt for a really bold blend
- Ground cumin: brings warmth and bright citrusy hints—freshly ground’s even better
- Garlic: mince it up fresh (but powder does work if you’re out), stick to full, juicy cloves
- Red pepper flakes: pump up the fire, use more or less to match what you like
- Dried oregano: adds herbal freshness to even out the spice, rub it in your hands to wake up the scent
- Kosher salt: gives every bite that savory lift, a flakier kind almost melts
- Lime juice (fresh): brings zing and tenderizes, always grab real limes over bottles
- Avocado oil: mild enough for both marinade and cream, lets other flavors shine
- Avocado: ripe (a gentle press should give) makes for luscious, smooth sauce
- Cilantro: choose bright leaves with great aroma for topping and crema
- Jalapeño: take out the seeds so it’s spicy, not overwhelming, and pick shiny, unwrinkled ones
- Greek yogurt (plain): makes things creamy and just a little tart, full-fat is richest
- Lime wedges & cilantro (extra): finish every taco with a burst of both
Easy Step-by-Step Guide
- Put Everything Together:
- Start by heating up your tortillas in a pan or over the grill so they’re soft and a bit toasty. Lay a handful of cabbage slaw in the middle, pile on the shrimp, spoon over avocado crema, then shower with extra cilantro and squeeze on fresh lime. Serve right away.
- Sear the Shrimp:
- Crank a heavy skillet or grill to medium-high. Drop the shrimp in flat and spread them out so each one gets browned. Sear about three minutes per side until they turn solid pink and make a little C shape. Pull off heat fast or they’ll dry out.
- Prep Cabbage Slaw:
- Thinly slice both types of cabbage using a sharp knife or mandoline. Toss them with a couple of scoops of the avocado crema—just enough to lightly coat, not drown them.
- Make Creamy Avocado Sauce:
- Blend avocado, cilantro, jalapeño (no seeds), garlic, lime juice, Greek yogurt, avocado oil, water, and a good pinch of salt in a food processor. If the sauce is too stiff, trickle in a bit more water until it spreads easily but doesn’t run. Save to use for both slaw and tacos.
- Marinate Your Shrimp:
- Mix avocado oil, chili powder, smoked paprika, cumin, oregano, garlic, red pepper, salt, and lime juice in a bowl. Whisk everything together, add the shrimp, and turn to coat every piece. Shut it in the fridge for about 30 minutes, but don’t keep it longer or the shrimp get weird and squishy.
Save Pin
Shrimp is what I grab for lightning-fast dinners any day of the week. It’s always fun watching them go from see-through to pink in the pan. My little ones say when the shrimp curls into a ‘C,’ it’s done—they get such a kick out of it.
On a camping trip, my cousin and I swapped the yogurt for sour cream because that’s all we had. The tacos still came out just right!
Freshness Tips
Nothing beats these right after making, but leftovers do keep. Stash shrimp tightly covered in the fridge for no more than two days. For the avocado crema, tuck plastic wrap right against the surface so it stays green. Slaw’s best the day it’s made, but you can hold it a few hours cold. Store tortillas away from everything else and build the tacos right when you’re ready to eat for the best crunch.
Switch-Ups
No Greek yogurt? Use sour cream or mayo instead for the avocado sauce. Want things hotter? Try a serrano pepper over jalapeño. If you’re skipping dairy, coconut yogurt or blended soft tofu works just fine. You can grab shredded lettuce if you’re out of cabbage too.
Save Pin
Side Pairings
Fill out your meal with zesty black beans or cilantro-lime rice. These tacos are just as good with corn on the cob or fresh pico. A bold margarita takes it up a notch. For extra crunch, toss on pickled onions or radishes up top.
Roots of Shrimp Tacos
Shrimp tacos have always been big in the seaside towns of Mexico, especially Baja. It’s all about pairing zippy slaw and seafood. That creamy sauce on top? It tones down spicy salsas and the California-style avocado twist makes everything taste fresh.
Common Recipe Questions
- → Is the shrimp super spicy?
Chili powder, smoked paprika, red pepper flakes, and a bit of jalapeño give the shrimp some kick. If you want them milder, just use less of those spices. Like it hot? Toss in a little extra!
- → What's a good way to cook shrimp for this?
Grill your shrimp on skewers for smoky flavor, or sear them in a really hot cast-iron pan so they get a bit of char but stay juicy. Either way keeps them tasty and tender.
- → How do I tell shrimp are done?
Once shrimp go from see-through to solid white and curl up into a C, you're good. Don’t leave them too long or they’ll get rubbery.
- → Can I make avocado crema in advance?
Absolutely! Whip it up a day early, stick it in the fridge, and cover it up so it doesn’t turn brown. Just stir it before you serve.
- → Which tortillas go with this?
You can’t go wrong with flour or corn tortillas. Get them warm and a bit toasted for best flavor and so they wrap nicely around the filling.