Description
These shrimp and avocado tacos are bursting with fresh flavors, juicy shrimp, creamy avocado, and a zesty lime crema. Perfect for weeknight dinners or casual get-togethers, they’re quick to make and packed with texture.
Ingredients
Scale
- 1 pound raw shrimp (medium, peeled and deveined)
- 2 ripe avocados
- 8 small corn tortillas
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 2 limes, juiced
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- Heat a skillet or grill pan over medium-high heat.
- In a bowl, toss the shrimp with olive oil, garlic, paprika, cumin, and salt. Let sit briefly.
- Add a little oil to the hot pan and cook shrimp in a single layer for about 2 minutes per side until opaque and lightly charred.
- Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Fill each tortilla with cooked shrimp, avocado slices, cherry tomatoes, red onion, and chopped cilantro.
- Mix sour cream and lime juice to create a simple lime crema.
- Drizzle crema over tacos and serve with lime wedges.
Notes
- Warm your tortillas before filling for best texture and flexibility.
- Don’t overcook the shrimp — remove as soon as they turn opaque.
- Double the crema for extra drizzling or dipping on the side.
Nutrition
- Serving Size: 2 tacos
- Calories: 370
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 140mg
Keywords: shrimp tacos, avocado tacos, easy taco recipe, lime crema, Mexican shrimp tacos