Spicy Shrimp Tacos with Creamy Avocado Sauce

Quick sautéed shrimp are tucked into warm tortillas with crisp cabbage, red onion, cilantro, and a creamy avocado sauce. The recipe is designed for a casual weekend dinner with built-in customization for guests.

By Julienne

Cook time: 15 minutes

Servings: 5

Ingredients

• 1 count ripe avocado peeled and pitted
• 60 g mayonnaise for sauce
• 60 g sour cream for sauce
• 1 count lime zested and juiced, divided
• 1 g fine salt divided
• 1 g black pepper divided
• 1 count garlic cloves minced, divided
• 15 ml water to loosen sauce, as needed
• 680 g large shrimp, peeled and deveined patted dry
• 20 ml olive oil divided
• 8 g chili powder divided
• 3 g ground cumin divided
• 3 g smoked paprika divided
• 2 count garlic cloves minced, divided
• 5 g fine salt divided
• 1 g black pepper divided
• 1 count lime zested and juiced, divided
• 12 count corn tortillas warmed
• 10 ml olive oil divided
• 1 count lime zested and juiced, divided
• 200 g green cabbage thinly sliced
• 75 g red onion thinly sliced
• 15 g cilantro leaves chopped
• 1 count jalapeño thinly sliced
• 75 g queso fresco crumbled

Instructions

1. Make the creamy avocado sauce: in a small bowl, mash the avocado with mayonnaise, sour cream, 10 ml lime juice, 1 g salt, 1 g black pepper, and 1 minced garlic clove until mostly smooth. Add 15 ml water if needed to make it spoonable or drizzleable. Set aside. The sauce should be pale green, creamy, and easy to spoon; adjust with a little more water only if it is too thick.
2. In a medium bowl, toss the shrimp with 20 ml olive oil, chili powder, cumin, smoked paprika, the remaining 2 minced garlic cloves, 5 g salt, 1 g black pepper, lime zest from 1 lime, and 20 ml lime juice. Let stand while you prep the toppings, about 10 minutes. The shrimp should be evenly coated and lightly glossy, with no dry patches of seasoning.
3. Warm the tortillas in a dry skillet or wrapped in foil in a low oven until flexible. Keep them covered so they stay soft. The tortillas should be pliable, warm through, and not dry or brittle.
4. Heat the remaining 10 ml olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté 2 to 3 minutes per side, just until opaque and curled. Squeeze in the remaining lime juice from 1 lime during the last 30 seconds. The shrimp should be pink, opaque, and just firm; avoid cooking until rubbery.
5. Assemble the tacos: divide the cabbage among the tortillas, top with shrimp, red onion, cilantro, and jalapeño if using. Spoon over the avocado sauce and finish with queso fresco if using. The tacos should look bright and balanced, with sauce on top and crisp toppings still fresh.