Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce

Spicy shrimp tacos with avocado salsa and sour cream cilantro sauce. These tasty tacos are ready in under 15 minutes and are super healthy and delicious! Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro SauceI simply couldn’t find the words to explain how delicious these tacos are, but I guess the title says basically says it all. I shared a sneak peek photo on my instagram last night and began getting tons of emails and comments from people wanting the recipe ASAP. So here I am publishing it at 5 am!

These shrimp tacos are spicy and delicious. They are served with my favorite avocado salsa and topped with a creamy sour cream and cilantro sauce. The sour cream sauce is the perfect sauce for these tacos because it helps balance the heat and add a delicious flavor.
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro SauceI used my simple all-purpose spicy skillet shrimp recipe to make these tacos. This recipe never fails me and is the secret key to these tacos.

You can marinate the shrimp for just a few minutes or for up to 24 hours, but obviously the longer you marinate the shrimp, the more flavorful it will be.
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro SauceThe trick to getting this shrimp perfectly cooked is by heating your skillet until it’s very hot. I like to use a cast-iron for this because it retains the heat but any heavy-duty skillet will work well. Just be sure to heat it on high for at least 2 minutes before adding the shrimp. The heat will cook the shrimp and give them a nice exterior while keeping all the juice locked into keep them nice and moist.
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro SauceFor the crunchy element I almost always use this spicy avocado salsa. It’s made with avocado, tomatoes, jalapeno, cilantro and a squeeze of lime. Don’t forge to salt and pepper!
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro SauceNow all that’s left is to assemble the tacos. To do so heat a few small tortilla over your stove top flame to give them a nice charred edge. Next top the tortilla off with some of the avocado salsa and then some shrimp.
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro SauceThe last and finale step is the sour-cream cilantro sauce. To make this sauce simply combine 1/4 sour-cream with 2 tablespoons finely chopped cilantro and a squeeze of lime. Drizzle over the tacos and your done!
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce


Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce

4.8 from 22 reviews
Prep time:
Cook time:
Total time:
Recipe type: Main
Cuisine: Mexican
Serves: 3
This recipes makes 6 tacos and serves 3 people.


  • Spicy Shrimp:
  • 20 medium shrimp, peeled and deveined
  • 1½ tablespoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon onion powder (optional)
  • ¼ teaspoon kosher salt
  • 1 tablespoon olive oil
  • squeeze of lime (optional)

  • Avocado Salsa:
  • 1 tomato, seeded and chopped
  • 1 avocado, peeled, seeded and cut into chunks
  • 1 jalapeno, seeded and chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lime juice, from half a lime
  • ¼ cup loosely packed fresh cilantro leaves, coarsely chopped

  • 6 small flour tortillas (corn tortillas can also be used)
  • ¼ cup sour cream
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice


  1. To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).

  2. To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

  3. To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!

Nutrition Facts per taco: 
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce Nutrition FactsSpicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro SauceSpicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro SauceSpicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce

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  • Eric

    I haven’t read through the comments but I did take this recipe to the grill. Seasoned the shrimp with the above mentioned seasonings and let it sit for about 4 hours. I then made another bowl with the exact seasoning measurements and added butter and olive oil. As the shrimp were grilled, I brushed this on periodically to keep that explosive flavor. The were really delicious. Thank you so much for the recipe!!!

  • Miguel Angel Contreras

    Wife followed the instructions but she used corn tortillas..fatal mistake!..If you put the vegetables at the bottom of the corn tortilla and the shrimps on top when you fold the taco to put it in your mouth, you will end up with some shrimps and salad in your hand…This is very messy…However, if you use a large tortilla, you may fold it like a burrito….Will never put the shrimps at the top.

  • Shirl Kennedy

    Great recipe. I used carb smart tortillas. Added cayenne pepper to the marinade as well as the salsa. Cooked the shrimp in half olive oil and half bacon fat. Awesome!!

  • John Walters

    Found this recipe. We had all the ingredients. So! We did it. Used white corn tortillas, cooked on the grill. Shrimp cooked on a grill mat on the grill. We were eating and not talking. Perfect heat, perfect flavor, yum yum. Would not change a thing. Thank you!

    • Layla

      We were having an issue yesterday with the recipes showing up but they are back up now. Please reload the page and try again or clear your browser cache it is still not showing up.

  • Sharon

    Oh my goodness…These Spicy Shrimp Taco’s are to die for delicious!! Made these tonight and the flavors are so awesome. Better then any we’ve ever had. Thanks for creating this for us to enjoy 🙂

  • James Chapin

    I bookmarked this one…great marinade and cooking method. I would normally grill the shrimp to get them crunchy, but the very hot pan made for crispy outside and tender in. Family loved the flavors! Will definitely make this again. Thank you!

    • Jen

      I’d print it! Reason being I’ve used this recipe over a year by book marking it… one day it was gone. Just rechecked a few months later (just now) and it’s back up! So I screenshot everything. This is my favorite recipe!

  • Tricia

    This recipe is DELICIOUS!! Loved by our whole family.
    We served it as an hours d’oeuvres also. Just put a little of the sour cream sauce and the avocado salsa on a tortilla chip and top that with a shrimp.
    Can’t wait to try it with chicken. What a good idea.

  • TB

    All I can say is AMAZING! This was so delicious and flavorful. I’ve struggled to find the right recipe for shrimp tacos because there is never enough flavor. These are the best shrimp tacos I’ve ever made.

  • sharon miller

    HI, I just made the marinade for the shrimp and the quantity seems way too small to cover all the shrimp! Did anyone else have this problem?

  • Carole Fontaine

    This is one of the best recipes I have tried in a long time! Tacos are my absolute favorite food but I never made a shrimp taco. This was so flavorful and delicious!!! My husband and I were very impressed. The shrimp grilled perfectly on the Barbie didn’t hurt either. Definitely a keeper! Thanks!

  • David Waterbury

    I made this tonight for Cinco de Mayo. It was excellent. I left the seeds in the jalapeno because we like things spicy. I added a little chipotle powder to the shrimp marinade and the cilantro sour cream sauce. I also added a little salt to the sauce to cut the tartness from the lime juice. Next time I will make a few more shrimp. 20 shrimp doesn’t divide evenly between 6 tacos.

    • Kat

      I made this tonight as well and it was delicious.
      Used very fresh shrimp and my homemade corn tortillas. A huge hit at home, this recipe is a keeper! Thank you! kat

  • Kat

    Hello! I love this recipe and your site, pics alone made my mouth water. Keep um coming please. Thank you! Cheers, Kat

  • Zach

    This recipe rocks! I have made it several times and it’s just awesome. It works really well with Chicken too (had a person in the family allergic to shellfish).

  • Missy

    I’m going to make this this weekend. Can’t wait. Embarrassed to admit that I don’t know how to char my tortillas. Do you have a snap of that? I do have a gas stove.

  • Eva Johnson

    Awesome shrimp tacos, however a lot less Cilantro would be better. It was so strong it over powered the rest of the elements. I would also next time add more shrimp. Like double the amount for 6 tacos.

  • Vita

    I made this recipe for my fussy eater daughter and she really liked it. This was my first time making shrimp tacos. I’m so glad that your recipe was easy and delicious. A keeper in my recipe file.

  • R

    I just used this recipe for today for Taco Tuesday.. All I can say is “WOW”. I highly recommend!!! I made enough for 6 people. I recommend buying fresh rock peeled shrimp. I also recommend mango salsa with Tostitos for a appetizer. Thanks again for sharing this recipe.

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