Spicy shrimp tacos with avocado salsa and sour cream cilantro sauce are simply the BEST tacos you will ever have! These healthy & delicious tacos are packed full of FLAVOR and texture and are ready in under 30 minutes too.
I simply couldn’t find the words to explain how delicious these tacos are, but I guess the title 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.
I 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.
Recipe Tip
The trick to getting this shrimp perfectly cooked is to heat 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 in to keep them nice and moist.
For 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 forget to salt and pepper!
Now all that’s left is to assemble the tacos. To do so heat a few small tortillas over your stovetop flame to give them a nice charred edge. Next top the tortilla off with some of the avocado salsa and then some shrimp.
The last and final 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 you’re done!
Shrimp Tacos
Ingredients
- 1 pound (about 25) medium shrimp, peeled and deveined
- 1 1/2 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder, optional
- 1/4 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice, from half a lime
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Cilantro Sauce
- 1/4 cup sour cream
- 2 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- 8 small flour tortillas, corn tortillas can also be used
Instructions
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 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 over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
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.)
To assemble
- Stir the sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the 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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Taco Recipes
I made double the marinade because there just isnt enough. And i also made extra salsa. But otherw was yummy.
I followed this recipe to a T and it was PERFECT! I was worried about “too much cilantro” but the flavors blended and complimented eachother soperfectly! The serving POrtions are accurate if you use 4 shrimp per taco. I recommend making a double batch for 4-6 hungry PEOPLe. This recipe is a keeper!!!
delicious! I love a bit of crunch so I tossed the prawns in cornflour before frying and it was 10/10. 🙂
The shrimp were delicious! Everyone loved it.
Pretty sure my boyfriend is going to propose after these tacos!!! so simple, quick and unbelievably delicious!
Spectacular! Added some red onion also and a romaine lettuce leaf to each taco shell.
Loved it!
Delicious!! I added A half Of a red onion (diced) to the avocado salsA. Some of the best shrimp tacos ive ever had, and i lIveD in San Diego for years, so that’s saying something lol. Thank you!
this is possibly the best recipe to exist lol. Insanely good and very easy to make. I have made this about 6 times in the last two months and am making it again tonight for my fathers birthday (because he said it was the best shrimp hes ever had when i made it for them)
I’ve started adding some cajun spice (for a bit more kick) and i also usually do a combo of fresh orange juice and fresh lime juice (just a personal preference)
__ Thank you for this recipe! 🙂
Yum! Perrfect taste for an easy to follow RECIPE.
Absolutely delicious! Second time making them in a week. I added a sweetheart lettuce leaf in the bottom of the taco boat so the gorgeous juices were contained. Also used natural Greek yoghurt instead of sour cream and added minced chillies, paprika and cayenne to the marinade. Best recipe I have found online yet! And my partner adores them so it’s a winner from us!
these were so damn delicious!!! thanks!! simple and quick!!!
I have yo say This is a delicious recipe. RestAurant worthy 👍
Wow, thanks so much for the kind words! glad you enjoyed the tacos <3
Loved these tacos! Will make them again for sure! I added a spoonful of mayo and chili line seasoning to the sour cream for An extra kick!
Ive used THIS SHRIMP recipe for tacos, salads and by itself with a salad. Thanks for a wonderful recipe!
Good stuff! Will make again!
OMG! So good! We make this at least once a week!!!
I made this ! On my second batch i doubled the seasonings and my family loved it !!
Husband loved them
Everyone loved it! I would have kicked up the heat a bit with red pepper flakes but they said leave it alone. Definitely a do over.
Excellent. Will be in our rotation! Thank you!
Is it okay if the shrimp is frozen when I cook it?
Is it okay if the shrimp is frozen when I cook it?
Okay, so I can only post in caps? We made these tacos last night. They were fabulous, really good. the cilantro and lime crema was the crowning touch. THEY’LL MAKE A REGULAR APPEARANCE IN OUR HOUSE FROM NOW ON. we used corn tortillas because…
Amazing!
I made this recipe for dinner for my wife and me. I just followed the directions. I used frozen shrimp, but otherwise all fresh ingredients. I squirted lime juice over the chopped avocado to keep it from browning. These were amazingly delicious – tender piquante and juicy shrimp on a wonderfully seasoned and fresh tasting salsa, smothered with the cilantro sour cream – OMG. thank you for a delicious meal that i look forward to making and sharing with others.
These were the best shrimp tacos we ever had! This is a keeper
So easy and delicious. Perfect for all occasions, be it gathering with friends or an easy Monday night dinner.
JAMES: pERHAPS INSTEAD OF “BETTING” ON THE LIKELY TASTE, YOU COULD TRY THE RECIPE USING YOUR TORTILLA METHOD AND REPORT BACK. wE MAkE THIS RECIPE FREQUENTLY AND DON’T HAVE A GAS STOVE TO CHAR WITH. wE WARM THE FLOUR TORTILLAS INSTEAD. BUT i CAN SEE WHERE LIGHTLY FRYING WHITE CORN TORTILLAS IN OIL SO THEY’RE STILL PLIABLE BUT IT REMOVES THE RAW TASTE MIGHT WORK AS WELL.
By the way, sorry for the all-caps but my “reply” box is only showing caps on this end.
just made these and all I have to say is holy SH*t. The shrimp is amazing, perfectly seasoned. Great pair with the avocado salsa. Literally planning to this again tomorrow night I loved it that much
So happy to hear you enjoyed the tacos! The shrimp and avocado salsa are a great match <3
So happy to hear you enjoyed the tacos! The shrimp and avocado salsa is a great match <3
EASY, FAST and Delicious!!!
This is amazing!!! I’ve made it a handful of times and each time it always turns out so great! goes awesome with margaritas!
Wow James, How sad – you have never been in a real Mexican home!?! Tortillas are charred right on the gas burner, one at a time, and kept warm in foil. BTW, This is done by Hand! We tease all our Mexican friends about having asbestos fingers. I’m a wimpy gringa who uses tongs.
Delicious!!! I Made them for dinner and everyone raved!
Great Recipe !
hands dOwn best shrimp taco recIpe! It’s officially our go-to recipE, thank you for shariNg this gem with us. 🙂
Really delicious. The only change i made was ibused corn tortillas. Will defiNitely make again.
These tacos are super easy to make and they’re delicious! One of our new favourites!
The shrimp are so good! this is the best shrimp taco Recipe.
Wow! This comment is incredibly rude, not to mention ignorant. The answer to your question is that many people “char” flour tortillas. It’s very traditional. They don’t get bitter, the edges just caramelize a bit and get slightly crisp. How do you rate a recipe you didn’t try as 1 Star?
Yummy
Made this RECIPE but used baked won tons and layer The ingreDients. Was am little bires
Charring tortillas is healthier and gives them a nice smoky flavor and texture!
we made these last night for dinner and they are absolutely delicious, every single bite. Added chili lime seasoning to the sour cream sauce and pepper flake to the marinade to up the spiciness. We grilled shrimp and tortillas and it was a perfectly fresh tasting summertime dinner. keeper for sure. Thanks for sharing!
Tacos are my favorite, and this certainly looks like a delicious and filling.
I never comment on recipes. Never. These tacos are worth a million praises! So deliciOUS. I made the recipe with no changes, except I used corn tortillas because we didn’t have flour.
These tacos are so flavorful. if you really want spice you can add a little cayenne pepper. other than that love this recipe is the best!!!
These are to die for tacos. I used low carb tortillas for my diabetic husband and corn tortillas for me. Oh my they were heaven.
what kInD of tortillas did you use ?
I used flour tortillas.
I’m planning on making this tomorrow night. Could I go ahead and make the salsa and sauce tonight?
Just saw this now. You can do that but I highly recommend making it fresh because the flavors (especially cilantro) change overnight.
Are the nutrition facts including the tortilla shells? Looking for the Nutrition facts without the tortilla 🙂
Yes, they include the shells. Without the shells, you would be looking at much lower carbs.
Love these… I used creme friache with the sour cream, and added pickled red onion, it was excellent!
Yum, creme friache sounds so good!
These are superb!
Love this recipe! to the shrimp, i added cayenne pepper, ground red pepper, and paprika. when assembling, i added shredded cabbage.
This was delicious! Packed with great flavors. I did add spicy coleslaw, this Just enhanced the flavors.
Going to try this recipe. Thx for sharing. But How do you heat a tortulla over open flame to give it charred edges???????
If your range is gas, you just place it directly on the flame (stove-top) for just a few seconds until it chars.
i MADE these today They were delicious. I did add corn and black beans to the avocado salsa along with the zest from a whole lime . Made it special . I will be making these a lot . Love the sour cream sauce!!
Corn and black beans sound like a great addition!
Jerry,
The corn and black bean addition sounds wonderful. These could also be made with gluten free homemade tortillas (many recipes are available online).
i plan on making these as spicy shrimp taco boats using romaine lettuce leaves instead of corn or flour tortillas. even lower carb! maybe make with chicken älso.
I made this recipe! It was very delicious!!
First time making shrimp tacos and they were delicious. Will definitely will make them again.
Wow!!! Just devoured these shrimp tacos. They are so good that they will be added to our weekly rotation!
Glad you enjoyed the tacos, kathy! <3
Made this tonight. Absolutely delicious but hadn’t made any sides so just barely enough for 2. Would love to hear some side recommendations
Hi is this 237 calories per taco or per 2 tacos?
per two tacos!
Wondering what the serving size is. One taco?
it’s 2 per person. the yield says 6
Good call, Jimmy!! Yes, it’s about 2 tacos per serving but you can have as many as you want Karolyn 😀
Oops…5 🌟🌟🌟🌟🌟 from me.
So fast and delicious! I wouldn’t change a thing.
Thanks for this excellent recipe.
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!!!
Yum, basting the shrimp with more marinade sounds delicious! So happy to hear you enjoyed the tacos, Eric 🙂
OMG this sounds awesome!
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.
MY SHRIMP FREAKED AFTER COMING ALIVE IN THE SKILLET. after CHASING MY BASSET HOUND AROUNDTHEY ESCAPED OUT THE FRONT DOOR SHRIEKING WITH GLEE AND HEADING TOWARDTHE WATER.
Those were the best shrimp tacos I’ve ever had! Thanks for sharing.
5 stars.
Forgot to rate it!
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!!
This recipe was awesome!
AMAZING! Husband and I made last night and we will be making again for sure.
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!
This is absolutely the best shrimp taco recipe that I’ve ever cooked. My boyfriend loved it.
Where is the marinade recipe and the avocado salsa recipe?
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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 🙂
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!
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!
Printing the recipe is always a good idea! The site was down for a few days a few months ago but it everything is back up now. Enjoy! 🙂
PS… my rating was meant to be 5 stars not two.
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.
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?
No. It’s plenty. You don’t want the shrimp drenched, just coated.
Yes
Delicious! I will make this recipe again and again!
New family favorite! I added 1/8t red pepper flakes to the shrimp marinade.
yum! Glad the fam enjoyed it, Edie 🙂
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!
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.
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
Hello! I love this recipe and your site, pics alone made my mouth water. Keep um coming please. Thank you! Cheers, Kat
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).
Zach,
Many shrimp recipes work with chicken. Seafood of any kind is very expensive here.
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.
Turn on the flame to medium high and place the tortillas directly on the flame and flip when the edges begin to darken.
To marinate the shrimp you use olive oil twice? First 1 1/2 tablespoons and then 1 tablespoon?
The 2nd tablespoon is for the pan just to be sure they don’t get stuck on the pan.
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.
Best Shrimp Tacos I’ve ever had and the best homemade tacos I’ve ever made in my home. Thank You!
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.
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.