Spicy Southwest Shrimp Tacos with Avocado Crema
Lightly spiced shrimp tacos topped with a smooth avocado crema and crisp cabbage for a balanced Southwest-inspired bite. This mexican-inspired seafood (gluten free option) ready in about 23 minutes pairs large shrimp, peeled and deveined, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 whole ripe avocado
- 1/4 cup Greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp chopped cilantro leaves
- 2 tbsp water
Instructions
- Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Heat a large non-stick skillet over medium-high heat and add the seasoned shrimp, cooking for 2-3 minutes per side until pink and opaque, then remove from heat.
- Step 3: In a blender or food processor, combine 1 whole ripe avocado, 1/4 cup Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp chopped cilantro leaves, and 2 tbsp water; blend until smooth and creamy.
- Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 5: Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 2-3 cooked shrimp and 2 tbsp shredded red cabbage for crunch, then garnish with extra cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Southwest Shrimp Tacos with 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 Spicy Southwest 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 olive oil from drying out.
Can I substitute ingredients in Spicy Southwest 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 Spicy Southwest Shrimp Tacos with 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.
Is Spicy Southwest Shrimp Tacos with Avocado Crema gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
