Tender Juicy Shrimp are marinated to perfection and tucked inside soft fried corn tortillas and topped with a luscious Cilantro Avocado Lime Crema for one AMAZING Taco delight!

Several years ago, I was watching Chef Rick Bayless on his show “One Plate At A Time”. He was preparing shrimp tacos for a party he was throwing.

tacos made with shrimp,cabbage, cilantro and a special sauce

I was mesmerized! It had never occurred to me that you could put shrimp into a taco! Plus, let’s face it… Rick Bayless… is AWESOME!

Today my shell-fish taco stupor seems silly. Nowadays, everyone is stuffing just about everything into a taco shell! The creative genius of some chefs out there is, and always has been, truly inspiring to me.

I knew I had to try to recreate a similar version to those shrimp tacos I saw Rick Bayless make. I have no illusions that this simple taco is nowhere near his! When it comes to Mexican food…that man can out cook the best of them! (I may have a slight fantasy of being invited to one of his amazing dinner parties! I’d be the fool in the corner just drooling!)

Since we’ve established I’m no “Rick”…let’s just say that these tacos are a excellent “second” place runner-up! I went with a lightly marinated shrimp, seared quickly in a hot pan, reserving the juices, laid on a bed of fresh cabbage mix and cilantro, topped off with a cilantro avocado lime crema sauce, and Queso Fresco Cheese. I made these on the little “street taco” corn tortillas. (That felt a little less “piggish” eating 4 of these on the smaller shells…if that is possible.) You can use regular taco shells. You don’t have to have the smaller street taco size.

So let’s do this!

Table of Contents

How To Make Shrimp Tacos with Cilantro Avocado Lime Crema Sauce

In a bowl, whisk together olive oil, garlic, cumin, salt, juice from half a lime, 1 Tablespoon chopped cilantro, chili powder, black pepper, and cayenne pepper. If you do not like heat…skip the cayenne pepper. Add in your peeled and de-veined shrimp, and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry. (Cause they luv each other!…. Sorry…couldn’t resist that opening!)

While the shrimp and the marinade are doing their “thang”…go ahead and make the Cilantro Avocado Lime Crema Sauce. This isn’t exact science, friends. (That’s my way of saying…don’t stress this part of the recipe!)

Crema Sauce for Fish Tacos

Squeeze the juice of one lime, add 1/2 cup of sour cream, a small handful of cilantro, about 2 tablespoons…eyeball it…it’s okay if you go over or under. Add half of a large avocado. Salt and Pepper to taste, 1/4 tsp cumin, a dash of garlic powder and chili powder.

Blend on high until the cilantro is chopped and all the ingredients are combined. Keep cold until ready to serve.

This crema sauce MAKES the tacos! That’s my nice way of saying “Don’t skip the sauce boss!”

Avocado Lime Cilantro Crema Sauce for shrimp tacos

Cooking Marinated Shrimp

To a skillet, add 1 tablespoon of olive oil. Cook shrimp on medium heat until pink and cooked through, about 5 minutes.

Turn off the heat and cover to keep warm. Whatever you do…do NOT get rid of all those delicious juices!

That’s the “slap yo’ momma” sauce right there friends! (Only don’t really slap yo’ momma cause that’s wrong!) Drizzled over the cabbage mix it’s just pure 100% heaven!

Preparing Taco Shells

In a shallow skillet or griddle, drizzle with vegetable oil and “soft” fry the taco shells till lightly crispy. Normally, when I make tacos I fill my taco frying skillet…(Yes… I have a taco frying skillet…it’s the gross one!)…with about 1/2 inch of oil and “deep-fry” my shells.

For these beautiful shrimp tacos, we just want a light golden brown on them, and we want them flexible enough to bend. So just a few minutes on both sides over medium high heat will work perfectly. You may have to keep adding a light coating of oil as you go.

Time to assemble these babies! I doubled the taco shells because I was using the “street tacos”. If you use regular taco shells, one will work fine.

Line a taco shell with a pinch or two of cabbage mix, chopped cilantro, then layer with shrimp and a splash of those shrimp juices, drizzle with avocado lime cream sauce, and sneak in a slice of avocado.

Top it all off with a sprinkle of Ques Fresco and a few slices of lime! Can I have a “Hallelujah!” (Do I have you drooling yet?)

Bloggers Problem 185: I made these weeks ago, and now I want them again! NOW!!! (Oh, and YES… Bloggers have so many quirky issues. We have a secret handbook! Some day I’m going to have to make a post just about blogger life!)

four shrimp tacos with crema sauce and sliced avocado

I love the colors and flavors of this dish! The shrimp is tender and juicy. Those seasonings are truly spectacular! That crunch of the cabbage mix and the creaminess of the Cilantro Avocado Lime Crema….Mmmmmmmmmmmmmmm!

Like I said… I’m no Chef Rick, and I’m sure I didn’t do everything in true “Mexican Cooking” fashion…but one mouthful of these beauties and I really didn’t care! My taste buds were just too busy having a Fiesta in my mouth to notice!

Favorite Taco Recipes

Hope you love these Shrimp Tacos as much as Mars and I did! Sometimes the two planets do line up! Lol

Step out of the box and try these shrimp tacos. You’ll absolutely be glad you did! Anytime you make one of my dishes, please share your photos with me on Instagram by using the hashtag #norinenest!

Printable Recipe Card

Shrimp tacos on a plate with crema sauce

Shrimp Tacos With Cilantro Avocado Lime Crema Sauce

Tender Juicy Shrimp are marinated to perfection and tucked inside soft fried corn tortillas and topped with a luscious Cilantro Avocado Lime Crema for one AMAZING Taco delight!

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Prep Time 25

Cook Time 10

Total Time 35

Servings servings

Calories 1477 kcal

Ingredients

1 pound medium prawns peeled and de-veined
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper optional
1/4 tsp black pepper or to taste
1 Tablespoon of chopped cilantro
1/4 tsp chili powder
Juice of half a lime
1 tablespoon olive oil
6 corn tortillas or 12 mini street corn taco tortillas
oil for frying
Cabbage mix
Queso Fresco
Sliced avocado
Chopped Cilantro
Avocado slices
Cilantro avocado lime crema
Lime wedges for garnish

FOR THE CILANTRO-AVOCADO-LIME Crema:

1/2 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
Juice from one lime
1/2 avocado
Black pepper to taste
Dash of chili pepper
Dash of garlic powder
salt to taste

Instructions

In a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (if using), diced cilantro, chili powder, black pepper. Add in peeled and deveined shrimp and toss to coat completely. Cover and refrigerate for 20 minutes to give the flavors a chance to marry.
While shrimp is marinating make Cilantro Lime Avocado Crema.
In a blender add the juice of one lime. 2 Tablespoons cilantro. 1/2 cup of sour cream, and spices. Blend on medium high until cilantro is chopped and everything is well blended. Refrigerate until ready to serve.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm.
Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, and lightly brown, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over. If using street tacos double the shells.
Place cabbage mix and chopped cilantro on the tortilla shell. Spoon shrimp into each taco shell making sure to drizzle some of the juices over the cabbage.
Drizzle with the Cilantro Avocado Lime Crema Sauce. Tuck in a slice of avocado and sprinkle with Queso Fresco.
Serve.

Nutrition

Serving: 2tacosCalories: 1477kcalCarbohydrates: 157gProtein: 70gFat: 75gSaturated Fat: 18gPolyunsaturated Fat: 49gTrans Fat: 1gCholesterol: 375mgSodium: 2501mgFiber: 33gSugar: 25g

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About the Author

Meet The Author

Photo Credit: Jenelle Lacy Photography

Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!