Blackened Shrimp Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spicy, flavorful shrimp tacos with a creamy avocado sauce, served on corn tortillas for a satisfying Whole30 dinner. This mexican (whole30) ready in about 25 minutes pairs shrimp, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 15 min Cook: 10 min Serves 2 Mexican cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, combine 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon sea salt to form a blackening spice blend.
  2. Step 2: Pat 12 ounces shrimp dry with paper towels, then sprinkle the spice blend evenly over both sides, pressing gently to adhere.
  3. Step 3: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  4. Step 4: Add shrimp in a single layer and cook for 2-3 minutes per side until blackened and opaque, turning once with tongs.
  5. Step 5: While shrimp cook, mash 1/2 avocado in a small bowl with 1 tablespoon lime juice and 1/4 teaspoon lime zest until smooth, then stir in 1 tablespoon chopped cilantro.
  6. Step 6: Warm 6 corn tortillas in a dry skillet over medium heat for 15 seconds per side, or in a microwave for 30 seconds.
  7. Step 7: Serve shrimp on warm tortillas topped with avocado crema.

Frequently asked questions

How long does Blackened Shrimp Tacos with Avocado Crema take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Blackened Shrimp Tacos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.

Can I substitute ingredients in Blackened Shrimp Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blackened Shrimp Tacos with Avocado Crema for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Blackened Shrimp Tacos with Avocado Crema whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes