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Spicy Shrimp Tacos with Avocado Crema

Spicy shrimp tacos with avocado crema: juicy, pan-seared shrimp coated in chili-cayenne spice and tucked into warm tortillas. Finish with a bright green avocado crema, plus crisp radish, red onion, and lime for a creamy, tangy bite.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Spicy shrimp
  • 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 to taste; use with salt and pepper
  • 0.1 pepper to taste; use with salt and pepper
  • 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
  • 2 tbsp lime juice
  • 1 garlic 1 clove, minced
  • 0.25 salt to taste
Toppings
  • 0.25 cup fresh cilantro
  • 4 sliced radish
  • 0.5 cup diced red onion
  • 2 lime wedges

Equipment

  • 1 large skillet

Method
 

Season and coat the shrimp
  1. Mix chili powder, cayenne pepper, garlic powder, cumin, salt, and pepper in a bowl. Coat the shrimp evenly with the spice mixture.
Cook the shrimp
  1. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through.
Make the avocado crema
  1. Blend avocados, sour cream or Mexican crema, cilantro, lime juice, and garlic until smooth. Season with salt to taste.
Warm tortillas and assemble
  1. Warm tortillas and fill with spicy shrimp. Drizzle generously with avocado crema.
Finish and serve
  1. Top tacos with fresh cilantro, sliced radish, and diced red onion, then serve with lime wedges.

Notes

Pro tip: For the best contrast, warm tortillas just until pliable (don’t over-toast), so they stay flexible under the creamy avocado topping. Store leftover shrimp and crema separately in the fridge for up to 3 days; rewarm shrimp gently in a skillet and stir crema before using. Freezing is not recommended for the crema due to texture changes. Dietary swap: use plain Greek yogurt instead of sour cream/Mexican crema for a higher-protein version.