Go Back

Cajun Shrimp Tacos with Avocado Cream Sauce

Cajun shrimp tacos with crispy blackened shrimp are topped with a cool, smooth avocado cream sauce and fresh crunchy toppings. Quick pan-cooking gives a pink, just-cooked finish while tortillas warm for easy assembly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp salt
Taco base
  • 1 Warm corn tortillas
Avocado Cream Sauce
  • 2 ripe avocados
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro
  • 2 tbsp lime juice
  • 1 clove garlic, minced
  • 0.25 tsp Salt and pepper
Toppings
  • 1 cup shredded cabbage
  • 1 cup diced tomatoes
  • 0.25 cup red onion
  • 0.25 cup cilantro

Equipment

  • 1 large skillet

Method
 

Make the avocado cream sauce
  1. Blend avocados, sour cream, cilantro, lime juice, minced garlic, salt, and pepper until smooth, stopping to scrape the sides as needed. The sauce should look thick and uniform with a bright green color.
Cajun season and cook the shrimp
  1. Mix smoked paprika, cayenne pepper, dried oregano, garlic powder, and salt in a bowl until evenly combined. The spice blend should look speckled and fragrant.
  2. Toss the shrimp with the spice mixture until fully coated. Make sure every shrimp has a visible coating.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. You should be able to see faint movement in the oil right before adding the shrimp.
  4. Cook shrimp for 3-4 minutes per side, until pink and just cooked through. Flip once so each side gets browned speckling from the spices.
Assemble the tacos
  1. Warm corn tortillas and keep them wrapped so they stay soft. They should be pliable and lightly steamy.
  2. Fill each tortilla with Cajun shrimp. Add enough shrimp so the center is generously topped.
  3. Drizzle with avocado cream sauce over the shrimp. The sauce should pool slightly in the tortilla seams.
  4. Top with shredded cabbage, diced tomatoes, red onion, and cilantro. Finish with an even layer for crunch and freshness in every bite.

Notes

Pro tip: for the most noticeable spice crust, pat shrimp dry before tossing with the Cajun blend and avoid overcrowding the skillet. Store leftover sauce in the fridge up to 3 days; store cooked shrimp separately up to 2 days (reheat gently to avoid rubbery texture). Freeze the sauce for up to 1 month if needed; thaw in the fridge and stir well. For a lighter option, use plain Greek yogurt in place of sour cream.