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! I 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.
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.
The 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 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 tortilla 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 your done!
Spicy Shrimp Tacos with Avocado Salsa & Sour Cream Cilantro Sauce
- 20 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
- 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
- 1/4 cup sour cream
- 2 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- 6 small flour tortillas corn tortillas can also be used
- 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 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 Facts per taco:
I’ve made this dish many times and LOVE it. It’s really become a firm favourite of mine and is easy to make but offers the most delicious finished recipe. The flavours are incredible and it’s definitely one of the tastiest taco recipes I’ve ever come across. Thank you 🙂
Everyone at dinner loved this recipe!
Rebecca Lindsey says
How did you cook the tortillas? We’ve been trying to make our own, but can’t seem to get a recipe where they don’t just taste like hard tac : )
Carole Fontaine says
Made these tonight for hubby and I. They were so delicious!! He couldn’t stop raving about how good they were. We are taco fanatics, and this will be one of our favorites. Thank you!
These are delicious! Easy to make and fun to eat! Our family loved them! We did ad a little more heat but that of course is a personal preference. Excellent recipe!
Iris Rose says
Ditto to everything that has already been said about this wonderful recipe. I can finally have good fish/shrimp tacos at home! I have been searching and finally have found it. I have sent the recipe to friends and my two children who appreciate good food and love to cook. Thank you so much!!
Thank you so much for this recipe! The salsa, the cream and shrimp all worked so well together. Every bite made you want another and another. This recipe is a keeper and will make an appearance at dinner, regularly.
Flippn de-lish!!! I too appreciate the ‘free’ content and if I have to scroll past a few ads, that’s an easy ‘issue’ to have. Looking forward to trying more recipes.
Thanks for understanding and glad you enjoyed the tacos! <3
Jackie S says
This was so delicious. I made it for lunch and was asked to make it again for dinner. Yes—- twice in one day! I am looking forward to the next time!
Can you please fix the “Pin” button. I am not able to Pin any of your recipes
We are working on it!
Delicious! I wanted a little more kick to the shrimp seasoning but LOVED the salsa and sour cream sauce. Seriously SO GOOD!!!
So very good.
I made this recipe twice within a week because it was so good and I wanted to tweak it a bit.
I followed everything in the recipe except the sour cream sauce – I mixed 2/3 sour cream to 1/3 creamed fresh avocado with a teaspoon of crushed garlic, lawry’s garlic salt (to taste). I also doubled the tomato salsa recipe. Flavor of the shrimp is so very good. I highly recommend marinating the shrimp at least 6 hours or over night.
Can you tone down on the amount of ad pop ups on your site, it pretty ridiculous, I understand you need to make money off ads but when is it enough.
We utilize ads in order to keep the content free. Sorry if you find it a bit intrusive <3
I didn’t find that the ads were any more prevalent than other sites. I truly appreciate you keeping it free and available for all. I hope you make great money bc your recipes and cooking tips are gold!!! I also appreciate your timely and helpful responses to questions. Thank you!!!
We love this recipe as is…. but… i wonder how it would be if a firm fish were used instead of shrimp? Like mahimahi or tilapia?
Yes, any type of fish will work with this recipe! Just be sure to keep an eye on the cooking time depending on the fish you use.
I completely agree that this recipe is awesome! So thankful you posted this but I completely agree with yo many pop ups. As good as this is makes me not wanna come back. Just being honest.
There are not enough stars to say how good these are…..as is! I tweak a lot of recipes, but this one is perfect. I don’t think it’s enough for 3, though, because they are THAT good! Double up and invite friends over. Great recipe to impress your guests.
Thanks so much for the glowing review, Sheila! I’m so glad you enjoyed the tacos 🙂
Sarah C. says
These were amazing! A definite keeper. Thanks for the awesome recipe!
Steffanie Sharp says
Made this last night for supper. It was quick, easy , and delicious. I usually don’t follow recipes exactly, but did this time with the exception of green onions added to the salsa and left cilantro out of the sauce. It turned out great and a definite in the rotation of dinners!
Really quite good! Made as directed and doubled.
I love this recipe!! Sooo goood! I will try it with salmon next. Thank you!
You’re welcome, thanks for stopping by! 🙂
Kristi Hoheisel says
I made these for my husband and me. This was easy to make and SO good!!!! I chopped up a seeded jalapeño, because I had one that needed to be used, and thought that was a great addition. The first time I made it, I cooked the shrimp in a hot skillet per recipe directions. The second time I grilled the shrimp in a grill basket on the grill. Loved the little bit of char and grill flavor that added! I’ve done that every time since!!!!made them fir my friends kids and their families, and they all loved them!! GREAT recipe!
These taste amazing, made them for my family and they loved them!!
Tim Grant says
Absolutely fantastic! I made this as written and oh boy was it good! We’re looking forward to the next time we make this!
So delicious! My family absolutely loved these tacos. I substituted plain greek yogurt for sour cream and it turned out perfect. We will absolutely be saving this recipe to make in the future. Thank you!!
j taylor says
Awesome basic recipe, I tweaked it by using a mix of guajillo, ancho,and chipolte raw chili powders instead of off the shelf chili powder, and roasted garlic. Definitely a crowd pleaser.