Tacos are a family favourite at our house, and we’re always updating our taco repertoire. With Cinco de Mayo approaching, here’s one of our warm-weather go-tos: spicy shrimp tacos.
As a busy parent, I look for recipes that come together quickly and taste great. This meal takes about 20 minutes from start to finish and serves four satisfied people.
We have tacos about once a week — it’s our ritual. Guests often request tacos when they visit, and after years of practice we’ve refined our approach. Our homemade salsa or pico de gallo and guacamole always disappear fast. Taco night is simply irresistible.
These tacos can be made as mild or as spicy as you like. They’re naturally gluten free if you choose gluten-free versions of all ingredients — note that some rice products and spice blends may contain additives, so check labels if cooking for someone with celiac disease or gluten intolerance.
If you prefer plant-based tacos, swap the shrimp for a small head of cauliflower cut into florets, briefly blanched, then seasoned and cooked the same way as the shrimp. Use dairy-free yogurt or sour cream for the avocado crema to keep it vegan.
Shrimp Tacos with Avocado Crema
These addictive tacos cook quickly on the grill or in a pan and are full of fresh flavour. Adjust the cajun spice to make them mild or fiery. This recipe yields about 8 tacos and serves 4 as a main course.
Main Course
Mexican
Shrimp Tacos
Ingredients
SHRIMP
- 24 shrimp or prawns (peeled and deveined, tails removed)
- 1 tablespoon olive oil
- 1 tablespoon cajun spice mix
- 1 clove garlic, crushed
COLESLAW
- 2 cups shredded green cabbage
- 3/4 cup shredded red cabbage
- 1/2 cup shredded carrot
- 1/2 cup shredded apple (Ambrosia is best; peel can be left on)
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- juice of 1/2 lime
AVOCADO CREMA
- 1 ripe avocado
- juice of 1/2 lime
- 1 garlic clove, crushed
- 1/4 cup plain Greek yogurt or sour cream (can use dairy-free)
- salt to taste
TACOS
- 8 corn tortillas warmed*
- 2 cups cooked rice (optional)
- 1 bunch chopped cilantro
- lime, cut into wedges
- Chipotle Tabasco sauce (optional)
Instructions
-
Preheat your BBQ grill or warm a grill pan over medium heat. In a medium bowl, toss the shrimp with olive oil, crushed garlic and cajun spice until evenly coated.
-
In another bowl, mix the coleslaw ingredients until combined. Transfer to a serving dish and refrigerate until ready to serve.
-
Mash the avocado in a small bowl (or pulse in a mini food processor). Stir in lime juice, yogurt or sour cream and crushed garlic. Season with salt and thin with a little milk or unsweetened almond milk if you prefer a looser crema. Chill until serving.
-
Cook the shrimp until pink and slightly charred, about 2 minutes per side depending on size. Remove and keep warm tented with foil or a plate.
-
Warm the corn tortillas. Assemble tacos by layering rice (if using), coleslaw, shrimp, avocado crema and cilantro. Serve with lime wedges and hot sauce if desired. Enjoy!
Recipe Notes
* To warm corn tortillas over a gas flame, hold each tortilla with metal tongs above the flame for 10–20 seconds, flipping once, until pliable and slightly charred.