About the Recipe
This recipe is super easy for any weeknight, but also special enough to serve when you have company over. Just marinate the shrimp in a simple taco-style seasoning a couple of hours ahead of time, and they’ll develop incredible flavor in no time.
These street style shrimp tacos come together quickly and are loaded with fresh, vibrant ingredients. Topped with a creamy avocado crema, they’re the perfect balance of zesty, savory, and refreshing.
Whether you’re planning a quick dinner or a fun taco night, this recipe is one you’ll come back to again and again.
Ingredients
Homemade Taco Seasoning:
2 teaspoons chili powder
1 teaspoon cumin
1½ teaspoons paprika
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon oregano (or Italian seasoning blend)
1 teaspoon garlic powder
(Makes about 2 tablespoons)
Shortcut: You can substitute 2 tablespoons of store-bought taco seasoning if preferred.
Shrimp
2 - 3 tablespoons canola oil
1 pound large shrimp, peeled, deveined, tails removed (about 30)
Avocado Crema
1 small ripe avocado
1 large garlic clove, peeled
¼ cup sour cream
½ teaspoon sea salt
2 tablespoons fresh lime juice (from 1–2 limes)
¼ cup fresh cilantro, lightly packed
1 small jalapeño, seeded (optional)
Crunchy Cabbage Slaw (Optional)
3 cups green cabbage, finely shredded
¼ white onion, paper-thin sliced
⅓ cup fresh cilantro leaves, chopped
(Or simply use chopped onion and cilantro for a lighter topping.)
For Serving
8 (6-inch) corn tortillas, warmed
Lime wedges
Mexican hot sauce (optional)
Preparation
1. Make the Taco Seasoning
In a small bowl, combine the chili powder, cumin, paprika, kosher salt, onion powder, oregano (or Italian seasoning), and garlic powder. Stir well and set aside.
2. Prepare and Season the Shrimp
Pat the shrimp dry and place them in a medium bowl. Drizzle with olive oil, sprinkle with the prepared taco seasoning, and toss until the shrimp are evenly coated.
3. Make the Avocado Crema
Add the avocado, garlic, sour cream, sea salt, lime juice, cilantro, and jalapeño (if using) to a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until ready to use.
4. Prepare the Slaw (Optional)
In a bowl, combine the shredded cabbage, sliced onion, and chopped cilantro. Toss lightly and set aside. If skipping the slaw, simply chop fresh onion and cilantro for topping.
5. Cook the Shrimp
Heat a large skillet over medium heat. Once hot, add the shrimp in a single layer. Cook for 2–3 minutes per side, or until the shrimp are opaque, lightly charred, and cooked through. Remove from heat immediately.
6. Assemble the Tacos
Spread a generous layer of avocado crema onto each warm tortilla. Top with shrimp, add the cabbage slaw or chopped onion and cilantro, and finish with a squeeze of fresh lime. Serve with hot sauce if desired.