Easy Shrimp Tacos with Avocado Cream
These shrimp tacos are light, zesty, and perfect for a quick weeknight dinner. Juicy shrimp are seasoned and cooked in minutes, then tucked into warm tortillas and topped with a silky avocado cream. Fresh toppings like cabbage, cilantro, and lime make every bite refreshing.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
For the shrimp:
500g (1 lb) shrimp, peeled & deveined
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
Juice of ½ lime
For the avocado cream:
1 ripe avocado
½ cup Greek yogurt (or sour cream)
Juice of 1 lime
1 garlic clove, minced
2 tbsp fresh cilantro
Salt & pepper, to taste
For serving:
8 small corn or flour tortillas
1 cup shredded red or green cabbage
½ cup diced tomatoes or salsa
Fresh cilantro leaves
Lime wedges
Instructions
Make the avocado cream:
In a blender or food processor, combine avocado, yogurt, lime juice, garlic, cilantro, salt, and pepper.
Blend until smooth and creamy. Chill until serving.
Prepare the shrimp:
Pat shrimp dry and toss with olive oil, paprika, cumin, chili powder, garlic powder, salt, pepper, and lime juice.
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque.
Warm tortillas:
Heat tortillas in a dry skillet or directly over a flame until lightly charred and pliable.
Assemble tacos:
Spread avocado cream onto tortillas.
Add shrimp, shredded cabbage, and tomatoes.
Top with cilantro and a squeeze of lime.
Notes & Tips
Use medium or large shrimp for the best bite size.
For a Mediterranean twist, swap chili powder with oregano and sumac.
If you like crunch, add pickled onions or sliced radishes.
Double the avocado cream—it makes a great dip for chips too!
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes—replace Greek yogurt with coconut yogurt or just blend avocado with extra lime juice and olive oil.
Q: Can I grill the shrimp instead of pan-cooking?
Definitely! Skewer the shrimp and grill 2–3 minutes per side.
Q: How do I store leftovers?
Keep shrimp and avocado cream in separate containers in the fridge for up to 2 days. Assemble tacos fresh before eating.
Nutritional Information
Calories: ~380 kcal
Protein: 28g
Fat: 18g
Carbs: 30g
Fiber: 6g