Smoked Paprika Shrimp Tacos with Avocado Crema
Smoked Paprika Shrimp Tacos with Avocado Crema
Ingredients
For the Smoked Paprika Shrimp
- 1 pound shrimp, peeled, deveined, tails removed
- 1 tablespoon olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lime juice, freshly squeezed
For the Avocado Crema
- 1 avocado, ripe, pitted and scooped
- 1/2 cup sour cream, or plain Greek yogurt
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, packed
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1 tablespoon water, or more, to thin
For Assembling the Tacos
- 12 corn tortillas, small (6-inch), or flour tortillas
- 2 cups red cabbage, shredded
- 1/2 red onion, small, thinly sliced
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 lime wedges, for serving
Instructions
- 1
Prepare the shrimp: In a medium bowl, combine the 1 tablespoon olive oil, smoked paprika, garlic powder, ground cumin, cayenne pepper (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lime juice. Add the peeled and deveined shrimp and toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min
- 2
Make the avocado crema: In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), 1 tablespoon lime juice, 1/4 cup fresh cilantro, minced garlic clove, and 1/4 teaspoon salt. Blend until smooth and creamy, adding 1 tablespoon of water (or more, if needed) to reach your desired consistency. Taste and adjust seasoning if necessary. Set aside.
⏱️ 10 min
- 3
Prepare the taco toppings: Shred the red cabbage and thinly slice the red onion. Chop the fresh cilantro for garnish. Have lime wedges ready for serving.
⏱️ 5 min
- 4
Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Be careful not to overcook, as shrimp can become rubbery.
⏱️ 6 min
- 5
Warm the tortillas: While the shrimp are cooking or immediately after, warm the corn tortillas. You can do this by heating them in a dry skillet for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350
- 6
Assemble the tacos: Fill each warm tortilla with a generous spoonful of cooked shrimp. Top with shredded red cabbage, sliced red onion, a drizzle of avocado crema, and a sprinkle of fresh chopped cilantro. Serve immediately with extra lime wedges.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Shrimp Tacos with Avocado Crema
Ingredients
For the Smoked Paprika Shrimp
- 1 pound shrimp, peeled, deveined, tails removed
- 1 tablespoon olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper, optional, for heat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon lime juice, freshly squeezed
For the Avocado Crema
- 1 avocado, ripe, pitted and scooped
- 1/2 cup sour cream, or plain Greek yogurt
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, packed
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1 tablespoon water, or more, to thin
For Assembling the Tacos
- 12 corn tortillas, small (6-inch), or flour tortillas
- 2 cups red cabbage, shredded
- 1/2 red onion, small, thinly sliced
- 1/4 cup cilantro, fresh, chopped, for garnish
- 1 lime wedges, for serving
Instructions
- 1
Prepare the shrimp: In a medium bowl, combine the 1 tablespoon olive oil, smoked paprika, garlic powder, ground cumin, cayenne pepper (if using), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lime juice. Add the peeled and deveined shrimp and toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 15 min - 2
Make the avocado crema: In a blender or food processor, combine the ripe avocado, sour cream (or Greek yogurt), 1 tablespoon lime juice, 1/4 cup fresh cilantro, minced garlic clove, and 1/4 teaspoon salt. Blend until smooth and creamy, adding 1 tablespoon of water (or more, if needed) to reach your desired consistency. Taste and adjust seasoning if necessary. Set aside.
⏱️ 10 min - 3
Prepare the taco toppings: Shred the red cabbage and thinly slice the red onion. Chop the fresh cilantro for garnish. Have lime wedges ready for serving.
⏱️ 5 min - 4
Cook the shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Be careful not to overcook, as shrimp can become rubbery.
⏱️ 6 min - 5
Warm the tortillas: While the shrimp are cooking or immediately after, warm the corn tortillas. You can do this by heating them in a dry skillet for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350 - 6
Assemble the tacos: Fill each warm tortilla with a generous spoonful of cooked shrimp. Top with shredded red cabbage, sliced red onion, a drizzle of avocado crema, and a sprinkle of fresh chopped cilantro. Serve immediately with extra lime wedges.
⏱️ 4 min