Sautéed Shrimp Tacos with Spicy Avocado Crema
Juicy shrimp sautéed with chili and garlic, served in warm tortillas with a creamy avocado sauce for a fresh, spicy taco experience. This mexican-inspired seafood ready in about 23 minutes pairs peeled and deveined large shrimp, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 2, minced garlic cloves
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1 large ripe avocado
- 2 tbsp lime juice
- 1/4 cup plain Greek yogurt
- 1 small, seeded and chopped jalapeño
- 2 tbsp, chopped fresh cilantro
- 1 cup shredded red cabbage
Instructions
- Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp black pepper, and 1/2 tsp salt.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Add seasoned shrimp to the skillet and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
- Step 4: In a blender or food processor, combine 1 large ripe avocado, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, 1 small seeded chopped jalapeño, 1/2 tsp salt, and 2 tbsp chopped fresh cilantro. Blend until smooth and creamy.
- Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
- Step 6: Assemble tacos by spreading 1-2 tbsp spicy avocado crema on each tortilla, topping with sautéed shrimp and 1/4 cup shredded red cabbage. Garnish with extra cilantro if desired and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp Tacos with Spicy Avocado Crema take to make?
Total time is about 23 minutes (15 min prep + 8 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 Sautéed Shrimp Tacos with Spicy 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Shrimp Tacos with Spicy 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 Sautéed Shrimp Tacos with Spicy Avocado Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Sautéed Shrimp Tacos with Spicy Avocado Crema?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
