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Spicy Shrimp Tacos with Avocado Crema

Spicy shrimp tacos with avocado crema are built with juicy, pan-seared shrimp and warm tortillas, then finished with a vibrant green cilantro-lime crema. Expect bold chili heat balanced by a smooth avocado topping and fresh crunchy radish and onion.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Taco Seasoning
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.25 salt and pepper to taste
  • 2 tbsp olive oil
  • 8 tortillas small corn or flour
Avocado Crema
  • 2 avocados
  • 0.5 cup sour cream or Mexican crema
  • 0.25 cup cilantro divided as needed
  • 2 tbsp lime juice
  • 1 clove garlic minced
  • 0.25 salt to taste
Toppings
  • 0.25 cup fresh cilantro
  • 0.5 cup sliced radish
  • 0.25 cup diced red onion
  • 1 lime wedges

Equipment

  • 1 large skillet

Method
 

Season and cook the shrimp
  1. Mix chili powder, cayenne pepper, garlic powder, cumin, salt, and pepper in a bowl until evenly combined. Coat the shrimp evenly with the spice mixture, covering all surfaces with a uniform layer.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Cook the shrimp for 2-3 minutes per side, flipping once, until pink and cooked through.
Make the avocado crema
  1. Blend avocados, sour cream or Mexican crema, cilantro, lime juice, and minced garlic until smooth and thick. Season with salt to taste and scrape down the sides so the crema stays silky.
Assemble the tacos
  1. Warm tortillas until pliable, then fill with the spicy shrimp. Drizzle generously with avocado crema so the top layer looks vibrant green.
  2. Top each taco with fresh cilantro, sliced radish, and diced red onion. Serve immediately with lime wedges for squeezing at the table.

Notes

Pro tip: For best texture, pat shrimp dry before seasoning so the spices cling and create more flavorful browning in the skillet. Store leftover shrimp and toppings separately in the refrigerator up to 2 days; crema keeps 2-3 days refrigerated. Freeze shrimp cooked or uncooked for up to 1 month, but note crema may thin after thawing—stir well. For a dairy-light option, use Mexican crema or sour cream alternatives made from lactose-free or cashew base and blend until smooth.