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Spicy Shrimp Tacos with Avocado Crema Slaw

A few key spices take simple shrimp to the next level in this taco you’ll want to make every Taco Tuesday (and Wednesday, Thursday, Friday…). The best part about this filling taco is essentially every part can be made separately and used in other recipes. The decadent avocado cream sauce, crunchy cabbage slaw (great for a simple side!), even the pan-seared shrimp would be just as delicious in a sandwich or on a salad.

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Shrimp taco by Misfits Market

Spicy Shrimp Tacos with Avocado Crema Slaw

  • Author: Misfits Market



For the Tacos

  • 2 tablespoons extra-virgin olive oil
  • Juice from 1 lime
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1 pounds shrimp, peeled, deveined, and tails removed (about 30)
  • 8 corn tortillas, warmed

For the Avocado Crema

  • 1/2 large avocado
  • 1/4 cup Greek yogurt
  • 1 clove garlic
  • 1/4 cup cilantro, leaves and tender stems
  • 1 jalapeño, seeds removed
  • Juice of 1 lime
  • Kosher salt

For the slaw

  • 1/4 head of green cabbage, thinly shredded
  • 1/2 jalapeño, seeds removed, thinly sliced
  • 1/3 cup cilantro, leaves and tender stems

For Serving

  • Lime wedges
  • 1/4 cup cilantro, leaves and tender stems
  • Optional: thinly sliced radishes and cotija cheese


  1. For the tacos: In a bowl, toss shrimp with olive oil, lime juice, paprika, cayenne, garlic powder, and salt. Let marinate at room temperature for about 10 minutes.
  2. Heat a large skillet over medium-high heat. Cook shrimp, flipping once, until just opaque, about 1-2 minutes each side.
  3. For the crema: In a food processor or blender, add avocado, Greek yogurt, garlic clove, cilantro, jalapeño, and lime juice. Blitz until smooth and season with salt to taste.
  4. For the slaw: In a large bowl, toss cabbage, jalapeño, and cilantro with half of the avocado crema. Let sit for a few minutes before serving.
  5. To serve: Assemble tacos by layering slaw on top of a warmed tortilla. Add shrimp over the slaw, then add a dollop of crema and some cilantro to finish. Top with optional radish and cotija and enjoy!