Name: Spicy Shrimp Tacos with Avocado Salsa & Cilantro Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cumin; Salt and pepper, to taste; Juice of 1/2 lime; 1 large ripe avocado, diced; 1 small tomato, diced; 1/4 cup finely chopped red onion; 1 jalapeño, seeded and finely chopped; 1/4 cup chopped fresh cilantro; Juice of 1 lime; Salt, to taste; 1/2 cup sour cream or Greek yogurt; 1/4 cup fresh cilantro; Juice of 1 lime; 1 garlic clove; Salt, to taste; 6 small corn or flour tortillas; Extra lime wedges, for serving; Chopped cilantro (optional garnish)

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Zesty shrimp tacos are always a hit, and these Spicy Shrimp Tacos with Avocado Salsa & Cilantro Sauce deliver the perfect flavor explosion. I like to whip them up on busy weeknights or serve them at casual gatherings—they’re quick to prepare and taste like a gourmet treat.

Spicy Shrimp Tacos with Avocado Salsa & Cilantro Sauce

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

1 lb raw shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

½ teaspoon paprika

½ teaspoon garlic powder

¼ teaspoon cumin

Salt and pepper, to taste

Juice of ½ lime

For the avocado salsa:

1 large ripe avocado, diced

1 small tomato, diced

¼ cup finely chopped red onion

1 jalapeño, seeded and finely chopped

¼ cup chopped fresh cilantro

Juice of 1 lime

Salt, to taste

For the cilantro sour cream sauce:

½ cup sour cream or Greek yogurt

¼ cup fresh cilantro

Juice of 1 lime

1 garlic clove

Salt, to taste

To serve:

6 small corn or flour tortillas

Extra lime wedges

Chopped cilantro (optional)

Directions

I start by combining the shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, pepper, and lime juice in a bowl. I toss everything to coat evenly and let it marinate for 10 minutes.

While the shrimp marinates, I prepare the avocado salsa. I gently mix together the diced avocado, tomato, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl, then set it aside.

For the sauce, I blend sour cream, cilantro, lime juice, garlic, and salt until smooth, then refrigerate it until it’s ready to serve.

I heat a large skillet over medium-high and cook the shrimp in a single layer for 2–3 minutes per side, until they’re pink and opaque. Then I remove them from the heat.

I warm the tortillas either in a dry skillet or microwave.

To assemble, I layer shrimp, avocado salsa, and a drizzle of cilantro sour cream sauce into each tortilla. I like to garnish with extra cilantro and lime for even more flavor.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Servings: 3 servings (2 tacos per person)

Calories: Approximately 310 kcal per serving

Variations

I sometimes swap the shrimp for grilled fish or even tofu for a vegetarian twist. If I’m craving more heat, I leave a few jalapeño seeds in the salsa. For a low-carb option, I serve everything in lettuce wraps instead of tortillas. Greek yogurt is a great substitute for sour cream when I want a lighter sauce.

Storage/Reheating

I store the shrimp, salsa, and sauce separately in airtight containers in the fridge. The shrimp keeps well for up to 2 days. I reheat it gently in a skillet or microwave. The avocado salsa is best fresh, but I try pressing plastic wrap directly onto its surface to slow down browning. The cilantro sauce lasts about 3–4 days refrigerated.

FAQs

How spicy are these shrimp tacos?

The spice level is moderate, thanks to chili powder and jalapeño. I can easily adjust the heat by adding more or less chili or leaving the jalapeño out.

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just make sure to thaw and pat them dry before marinating so the spices stick well.

What tortillas work best for this recipe?

Both corn and flour tortillas work. I prefer corn for a more traditional flavor, but flour tortillas hold up well with generous fillings.

Can I make the sauce ahead of time?

Absolutely. I make the cilantro sour cream sauce a day ahead—it even tastes better after the flavors meld. I keep it chilled until serving.

Are these tacos gluten-free?

If I use certified gluten-free corn tortillas and double-check my seasonings and sour cream, the tacos are naturally gluten-free.

Conclusion

These Spicy Shrimp Tacos with Avocado Salsa & Cilantro Sauce are a go-to in my kitchen when I want something fresh, flavorful, and quick. The mix of spice, creaminess, and zest hits every time. Whether it’s taco night or I just want a meal that feels special without much effort, this recipe never disappoints.

Recipe:

Spicy Shrimp Tacos with Avocado Salsa & Cilantro Sauce

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Author: Cheryl
Total Time: 25 minutes
Yield: 3 servings (2 tacos per person)
Diet: Gluten Free

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Description

These spicy shrimp tacos are bursting with bold flavors thanks to smoky-seasoned shrimp, a creamy avocado salsa, and a zesty cilantro-lime sauce. Perfect for busy weeknights or casual get-togethers.

Instructions

In a bowl, combine shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, pepper, and lime juice. Toss to coat and marinate for 10 minutes.
While shrimp marinates, prepare avocado salsa by mixing avocado, tomato, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Set aside.
In a blender or food processor, blend sour cream (or Greek yogurt), cilantro, lime juice, garlic, and salt until smooth. Refrigerate until serving.
Heat a large skillet over medium-high heat. Cook shrimp in a single layer for 2–3 minutes per side, until pink and opaque. Remove from heat.
Warm tortillas in a dry skillet or microwave.
Assemble tacos by layering shrimp, avocado salsa, and a drizzle of cilantro sauce into each tortilla. Garnish with extra cilantro and lime wedges if desired.