Shrimp Tacos With Avocado Cream
This is my go-to recipe when I need something quick but impressive, and it has saved my sanity on more hectic weeknights than I can count. We all know the struggle: it’s 5:30 PM, the kids are hungry, and you need a meal that comes together faster than a takeaway delivery but still feels like a treat.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: 4 (makes 8 tacos)
- Difficulty: Easy
Why You’ll Love This Classic Chicken Pot Pie
- Lightning Fast: From fridge to table in under 20 minutes, this recipe is faster than ordering a pizza and far more satisfying.
- Minimal Washing Up: You only need one pan for the shrimp, a bowl for the cream, and a chopping board. Less washing up means more time to relax.
- Make-Ahead Magic: The avocado cream can be prepped the night before, and the shrimp can be marinated in the morning, making dinner assembly a total breeze.
- Naturally Healthy: Packed with protein from the shrimp and good fats from the avocado, these tacos are a balanced meal that doesn’t leave you feeling heavy.
- Family Friendly: The mild, slightly sweet flavour of the shrimp and the creamy, tangy avocado sauce appeal to even the pickiest eaters, especially when they can build their own taco.
Ingredients You’ll Need
- 500g raw king prawns (shrimp), peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large ripe avocado
- 100ml plain full-fat yogurt (or soured cream)
- Juice of 1 lime, plus extra wedges for serving
- 1 small handful fresh coriander (cilantro), finely chopped
- 8 small corn or flour tortillas
- Optional toppings: shredded lettuce, diced tomato, sliced radish, pickled red onion
Tip: For the best texture, use raw shrimp that are already peeled and deveined. Frozen shrimp work brilliantly here; just defrost them thoroughly in a colander under cold running water and pat them extremely dry with kitchen paper before cooking.
How to Make Shrimp Tacos with Avocado Cream
- Prepare the shrimp: In a medium bowl, toss the shrimp with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Make sure each prawn is evenly coated. You should see the vibrant red of the paprika clinging to the pinkish-grey flesh of the shrimp.
- Make the avocado cream: Halve the avocado, remove the stone, and scoop the soft, green flesh into a small food processor or a deep bowl. Add the yogurt, lime juice, and half the chopped coriander. Blitz until completely smooth and silky, scraping down the sides once. The colour should be a pale, creamy green, and the texture should be thick enough to coat the back of a spoon.
- Cook the shrimp: Place a large frying pan over a high heat. Once the pan is hot and a drop of water sizzles and evaporates instantly, add the shrimp in a single layer. Do not overcrowd the pan; cook in two batches if needed. Let them sear undisturbed for 2 minutes. You will see the bottoms turn a beautiful golden-brown and the edges of the shrimp start to curl.
- Flip and finish: Flip each shrimp over with tongs. Cook for another 1-2 minutes, until the shrimp are fully opaque, firm to the touch, and have a lovely pinkish-white colour all over. The smell at this point is incredible — smoky, warm, and slightly sweet.
- Warm the tortillas: While the shrimp rest, warm the tortillas. You can do this by placing them directly over a gas flame for 15-20 seconds per side, or in a dry frying pan over medium heat for 30 seconds per side. They should be slightly charred in spots and very pliable.
- Assemble the tacos: Lay two warm tortillas on each plate. Divide the cooked shrimp evenly among them. Spoon a generous dollop of the avocado cream over the top. Finish with any optional toppings and a sprinkle of the remaining fresh coriander. Serve immediately with lime wedges for squeezing over.
Tips From My Kitchen
- Pat the shrimp bone dry: This is the single most important step. If the shrimp are wet, they will steam in the pan instead of searing, and you will miss out on that gorgeous, caramelised exterior. Use kitchen paper and press firmly to remove every drop of moisture before adding the seasoning.
- Don’t cook the shrimp for too long: Shrimp cook incredibly quickly, and they turn rubbery and tough when overcooked. As soon as they turn from grey to opaque pink and start to curl into a ‘C’ shape, they are done. Remove them from the pan immediately, even if you think they need another 30 seconds.
- Make the avocado cream in advance: If you want to prep ahead, make the avocado cream up to 24 hours in advance. Press a piece of cling film directly onto the surface of the cream before sealing the container. This prevents air from reaching it and stops it from turning brown. Give it a good stir before serving.
- Use a hot pan, not a warm one: A screaming hot pan is your best friend here. If the pan isn’t hot enough, the shrimp will release their juices and braise rather than sear. Wait until the pan is visibly smoking slightly before adding the oil and shrimp.
- Double the batch for leftovers: The cooked shrimp are fantastic cold the next day. Toss them through a salad or pile them onto a bed of rice for an instant lunch. The avocado cream keeps well and makes a brilliant dip for crudités or tortilla chips.
Equipment You’ll Need
- Large frying pan or skillet
- Sharp knife and cutting board
- Mixing bowls
- Wooden spoon or spatula
- Small food processor or hand blender (for the avocado cream)
- Measuring spoons
What to Serve With Shrimp Tacos with Avocado Cream
- A simple side of Southern Collard Greens adds a lovely earthy, slightly bitter contrast to the sweet shrimp and creamy avocado.
- A quick black bean salad: just mix a can of drained black beans with diced red onion, a splash of lime juice, and a pinch of cumin.
- A bowl of Mexican-style rice or a simple corn salad with bell peppers and feta cheese.
- For a lighter meal, serve the tacos with a crisp green salad dressed with a simple vinaigrette.
Still hungry for ideas? You might also love Garlic Shrimp Crostini With Avocado from our sister kitchens.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely, and they work wonderfully. The key is to thaw them completely before cooking. Place the frozen shrimp in a colander and run cold water over them for 5-10 minutes, then pat them extremely dry with kitchen paper. Wet shrimp will not sear properly, so this drying step is non-negotiable for the best results.
How do I stop the avocado cream from turning brown?
The lime juice in the recipe naturally helps slow down browning. For the best protection, store the cream in an airtight container and press a piece of cling film directly onto the surface of the sauce before sealing the lid. This blocks out the air that causes oxidation. It will stay bright green for up to 24 hours.
What can I use instead of yogurt in the avocado cream?
Soured cream is an ideal substitute and gives an equally rich, tangy result. For a dairy-free version, you can use a thick, unsweetened coconut yogurt or simply blend the avocado with an extra tablespoon of lime juice and a splash of water to reach the desired creamy consistency.
Can I make this recipe spicier for adults?
Yes, easily. Add a finely chopped jalapeño or a pinch of cayenne pepper to the avocado cream before blending. You can also sprinkle some chipotle flakes or a dash of hot sauce over the finished tacos. For a family meal, I often keep the main recipe mild and offer hot sauce at the table so everyone can adjust the heat to their liking.
What’s the best tortilla to use for these tacos?
Small, soft corn tortillas are traditional and have a wonderful flavour that complements the shrimp. Flour tortillas also work well and are often sturdier, making them a good choice for younger children. Whichever you choose, warm them briefly in a dry pan or over a flame to make them pliable and prevent them from splitting when folded.
Shrimp Tacos with Avocado Cream
Quick and flavorful shrimp tacos with a creamy avocado sauce, perfect for a weeknight dinner.
Ingredients
Method
-
Prepare the shrimp: In a medium bowl, toss the shrimp with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Make sure each prawn is evenly coated. You should see the vibrant red of the paprika clinging to the pinkish-grey flesh of the shrimp.
-
Make the avocado cream: Halve the avocado, remove the stone, and scoop the soft, green flesh into a small food processor or a deep bowl. Add the yogurt, lime juice, and half the chopped coriander. Blitz until completely smooth and silky, scraping down the sides once. The colour should be a pale, creamy green, and the texture should be thick enough to coat the back of a spoon.
-
Cook the shrimp: Place a large frying pan over a high heat. Once the pan is hot and a drop of water sizzles and evaporates instantly, add the shrimp in a single layer. Do not overcrowd the pan; cook in two batches if needed. Let them sear undisturbed for 2 minutes. You will see the bottoms turn a beautiful golden-brown and the edges of the shrimp start to curl.
-
Flip and finish: Flip each shrimp over with tongs. Cook for another 1-2 minutes, until the shrimp are fully opaque, firm to the touch, and have a lovely pinkish-white colour all over. The smell at this point is incredible — smoky, warm, and slightly sweet.
-
Warm the tortillas: While the shrimp rest, warm the tortillas. You can do this by placing them directly over a gas flame for 15-20 seconds per side, or in a dry frying pan over medium heat for 30 seconds per side. They should be slightly charred in spots and very pliable.
-
Assemble the tacos: Lay two warm tortillas on each plate. Divide the cooked shrimp evenly among them. Spoon a generous dollop of the avocado cream over the top. Finish with any optional toppings and a sprinkle of the remaining fresh coriander. Serve immediately with lime wedges for squeezing over.
Notes
Optional toppings include shredded lettuce, diced tomato, sliced radish, and pickled red onion.
I used to struggle with this dish until I discovered that a screaming hot pan and bone-dry shrimp are the secrets to that perfect, restaurant-quality sear. Now, these Shrimp Tacos with Avocado Cream are a weekly staple in my house, and I love hearing how they save dinner time in other busy kitchens. If you give them a go, I’d love to know how they turned out in the comments below.
