Crispy Blackened Shrimp Tacos with Avocado Crema

I’m always looking for a dinner that feels like a treat but comes together faster than takeout. These blackened shrimp tacos hit that sweet spot—smoky, spicy shrimp seared in a hot skillet, piled into warm tortillas, and topped with a cool, tangy avocado crema. It’s the kind of meal that makes a Tuesday feel like a Friday.

The magic is in the spice blend: smoked paprika, cumin, garlic, and a touch of cayenne give the shrimp a deep, almost charred crust without any fuss. While the shrimp cooks (which takes all of 4 minutes), you blitz together the crema and warm the tortillas. Everything lands on the table in about 20 minutes, and the only cleanup is one skillet and a blender.

In This Recipe hide

1 Crispy Blackened Shrimp Tacos with Avocado Crema

1.1 Ingredients 1x2x3x?

1.2 Method

1.3 Nutrition

1.4 Tried this recipe?

2 Why You'll Love This

Crispy Blackened Shrimp Tacos with Avocado Crema

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 lb large shrimp, peeled and deveined
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp olive oil
• 1 large ripe avocado, pitted
• 1/4 cup sour cream
• 1 lime, juiced (about 2 tbsp)
• 1 small jalapeño, seeded and roughly chopped
• 1 clove garlic
• 1/4 cup fresh cilantro, plus more for garnish
• 8 small corn tortillas
• 1 cup shredded red cabbage (optional)
• 1 lime, cut into wedges (for serving)

Method

 

1. In a small bowl, mix smoked paprika, cumin, garlic powder, oregano, cayenne, and salt. Pat shrimp dry and toss with the spice mixture until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, until opaque and slightly charred. Remove from heat.
3. While shrimp cooks, make the avocado crema: In a blender or small food processor, combine avocado, sour cream, lime juice, jalapeño, garlic, and cilantro. Blend until smooth, adding a tablespoon of water if needed to thin. Season with salt to taste.
4. Warm tortillas in a dry skillet or microwave until pliable.
5. To assemble, spread a spoonful of avocado crema on each tortilla. Top with a few shrimp, some shredded cabbage if using, and a sprinkle of cilantro. Serve with lime wedges.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 24gFat: 20g

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Why You'll Love This

The avocado crema is your secret weapon—it cools the spice, adds a creamy richness, and comes together in a blender in 30 seconds. If you don’t have avocado, a dollop of sour cream mixed with lime juice works in a pinch.

For extra crunch, add thinly sliced red cabbage or a handful of crushed tortilla chips. And don’t skip the lime squeeze at the end—it brightens everything up. If you like heat, leave the seeds in the jalapeño; for mild, remove them.

Savarin Emile