San Diego is the land of fish and seafood tacos.
And since moving here, I’ve had my fair share of them. Deliciously fresh seafood combined with bright salsas and spice—- all wrapped up in flour or corn tortillas.
Perfection.
So it was high time that I share with you one my favorite (and easy) seafood tacos that I love to make—Grilled Shrimp Tacos.
To add even more oompf to these tacos, I made a Spicy Avocado Crema using Mexican Crema. Mexican Crema–or Crema Espesa is similar in flavor and consistency to Crème fraîche. Its natural cooling effect works wonders to balance spicy tones and is even more fantastic with the addition of the creamy avocados, cilantro, and jalapeno.
Fish would be just as fantastic in these tacos using the same marinade and method—however, if you do go this route, be sure to use a firmer fish that would hold up in the taco. I personally like the “bite” of texture that the shrimp give in these tacos but to each their own!
And in case you’re wondering, my suggested cocktail pairing for these killer tacos would be a Cadillac Margarita or an icy cold Mexican Beer with Lime & Salt. 🙂
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Grilled Shrimp Tacos with Spicy Avocado Crema
Ingredients:
Spicy Avocado Crema:
1½ Cups Ripe Avocado, diced
½ Cup Mexican Crema (or Crème fraîche )
¼ Cup Fresh Cilantro, chopped
1 Teaspoon Jalapeno Pepper, finely diced and seeded
1 Tablespoon Fresh Lime Juice
Kosher Salt and Ground Pepper to taste
Shrimp:
1 Pound Large Shrimp, peeled and deveined
1 Teaspoon Fresh Garlic, finely minced
1 Teaspoon Fresh Lime Zest
¼ Teaspoon Red Chili Flake
2 Pinches Cayenne Pepper
2 Pinches Ground Cumin
2 Tablespoons Vegetable Oil
Kosher Salt
Serve with:
Tortillas
Fresh Corn Pico de Gallo
Fresh Cilantro Leaves
Lime Wedges
Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor. Puree until thoroughly combined. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.
Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks. If using an indoor grill pan, heat over a medium-high flame. Grill shrimp for 1-2 minutes on each side until opaque. Remove from grill and place on a large platter.
Warm tortillas in a skillet. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro. Enjoy!
theculinarychronicles.com 
Shrimp Taco with Pico de Gallo and Margarita, a perfect match. That will surely make my day. Thanks for sharing this beautiful shot of Shrimp Taco.
looks great! i’ll take two of each please, including two of the cocktails! : P
This was so good, its a fab recipe goes perfectly with the avocado crema and it has a great spice! I added it to a salad and had a great quick and healthy dinner. (:
Looks and sounds muy delicioso! What a great and simple summer dinner to make; must try this!
This shrimp taco recipe looks fantastic – a good, healthy food with a spicy twist. A great recipe, we simply have to share it with our fans on our fanpage at: http://www.facebook.com/EatSeafood
Please, if you have any other seafood-related recipes that you would like to share, please feel free! Once again, thank you for posting this great recipe!
yo
Exactly what I was looking for to celebrate the start of summer this Memorial Day weekend. Thanks!
This recipe is incredible! I took it to an evening concert picnic and everyone raved about it. Even though I made the Avocado Crema at the last minute, it turned brown very quickly. I added a little cayenne pepper for some extra kick. I also grilled the fresh corn for the Pico di Gallo.