These spicy shrimp tacos are super easy to throw together and are full of flavor. Deliciously spiced shrimp combined with a yummy avocado cream sauce will have your taste buds singing.
I feel like tacos have been taking over lately. Everywhere you see there are tacos – Taco trucks, taco specials, taco shops, Taco Tuesday – and I am not made about it!
I love a good taco! You can make so many different variations of tacos, it is mind blowing. Not to mention the endless possibilities of toppings.
From shrimp and fish to ground beef or grilled chicken, there really is no wrong taco. My personal favorite (if i absolutely had to choose) would be shrimp or grilled fish tacos.
Combine a good spicy shrimp with sweet and spicy and you are speaking my taco language. Plus a yummy sauce to bring it all together mmmmm, I am definitely a sucker for sauces.
I make a basic avocado cream sauce for this spicy shrimp recipe. I even use the same cream sauce on Caribbean jerk tacos I make. It provides a balance and tones down the spicyness.
Which is also why I like to pair this shrimp taco with a pineapple pico de gallo. Sweet and spicy go so perfectly together, you almost always have to have one with the other, am I right?
I love making these shrimp tacos for lunch or alongside beef or chicken fajitas. I am the only one in the house that eats shrimp tacos so I opt for frozen shrimp most of the time.
I can get about a pound of shrimp for under $6 from Aldi depending on what size and brand I buy. You can buy all the ingredients you need to make these shrimp tacos from Aldi and this meal would cost less than $20.00.
One thing I love about frozen shrimp is, it does not take long too thaw out. I take out however many shrimp I need and throw them in a ziplock bag.
Fill the sink with enough water to try and submerge the ziplock bag and let them sit. Depending on the size of the shrimp, it can be thawed in 10-15 minutes.
Fresh shrimp would of course be perfect too but it’s just not always on hand. These tacos also go perfectly with my quick pickled slaw. You can make the slaw in a jif and it can be ready in 30 minutes (but the longer it sits the better the flavor).
It adds a perfect crunch and tangy bite with the spicyness of the shrimp and sweetness of the pineapple slaw. I highly recommend those toppings with this recipe.
This recipe has got to be one of my favorite tacos recipes thus far. We found these yummy orange corn tortillas (even though they look red) at the Mexican Market we go to and I could not resist. They were just to pretty to pass up. I love seafood tacos with corn tortillas but if you prefer flour then go for it.
I make my own spicy blend of seasoning for this recipe but you can use your favorite seasoning for the shrimp. I also like to use the chipotle lime seasoning from Trader Joes to season our tacos with. It is a great seasoning to use on chicken or shrimp.
I love spicy so this recipe does have a good kick. So, if you do not like spicy be sure to tone it down a bit and not use as much seasoning on the shrimp. I use about 15 shrimp for 3 tacos, 5 shrimp for each taco. My shrimp were also a small to medium size so use your judgement when making this recipe.
If you are using large shrimp, then 3-4 may be enough. It also depends how many people you are cooking for too so just use your best judgement.
I really hope you enjoy these spicy shrimp tacos as much as I do. I am a taco lover and love a good taco so I would love to hear what you think!
Be sure to use #moerecipe if you make this recipe so I can see how yours turned out. Hopefully this is a recipe that will be added to your Taco Tuesday 😉
Spicy Shrimp Tacos with Avocado Cream Sauce
These spicy shrimp tacos are super easy to throw together and are full of flavor. Deliciously spiced shrimp combined with a yummy avocado cream sauce will have your taste buds signing.
- 20-25 small to medium size shrimp deveined, no tails
Seasoning For Shrimp
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- salt and pepper to taste
Avocado Cream Sauce
- 2 ripe avocados
- 1 /4 cup sour cream
- 1 lime
- 1/4 cup cilantro
- salt, pepper to taste
- Pineapple Pico de Gallo store bought or homemade
- Quick Pickled Purple Cabbage
Rinse shrimp and pat dry.
Mix all spices together in a small bowl until well combined.
Season shrimp generously with seasoning for spicy shrimp and set aside.
Mix all ingredients for avocado sauce in a food processor and process until smooth. If you would like to thin out the sauce add a bit more lime or a splash of water.
Add 1 tbsp of oil to a skillet and set to medium heat.
Once skillet is hot, add shrimp and cook each side for about 2 minutes or until they are cooked through and set aside.
Warm tortillas on skillet and assemble shrimp and your favorite taco toppings. Add avocado cream sauce on top and enjoy.