Shrimp Fajita Tacos
Mar 11, 2020, Updated May 04, 2025
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These Shrimp Fajita Tacos are the answer to Taco Tuesday in less than 30 minutes. I make these regularly (not just on Tuesdays), and I love to serve them with my Cauliflower Spanish Rice. Top them with your favorite fresh veggies and some Avocado Crema for an added layer of freshness in every bite.
A key ingredient to the flavor is Taco & Fajita Spice Blend. You can make a big batch that will last for months in an air-tight container in your cupboard.
Shrimp Fajita Tacos
Fajita-spiced shrimp fill these lettuce cup tacos to make a Whole30 compatible meal. Avocado Crema adds a zesty finishing touch! Top them with your favorite chopped veggies, too.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons Taco & Fajita Spice, recipe below
- 2 tablespoons avocado oil
For Avocado Crema:
- 2 small avocados
- ½ lime, juiced
- ¼ cup coconut milk
- 1 tablespoon fresh cilantro, chopped
- 1 pinch kosher salt
For Serving:
- Butter lettuce
- Diced cherry tomatoes
- Diced yellow bell pepper
- Diced green onions
- Chopped, fresh cilantro
- Lime wedges
- Avocado Crema
Instructions
- Heat a skillet over high heat. While skillet is heating, mix shrimp with Taco & Fajita Spice and avocado oil. Stir to combine well.
- Using tongs, place shrimp into the skillet and cook for 2 to 3 minutes per side. Remove from pan and put on a plate until tacos are ready to assemble.
- To assemble the tacos: Add a layer of lettuce cups to a plater, and layer 3 to 4 shrimp on each cup. Top with fresh veggies of your choice, drizzle with Avocado Crema and serve with lime wedges.
To Make Avocado Crema:
- Add avocado meat, juice of ½ lime, coconut milk, pinch of salt and fresh cilantro to a jar. Alternatively, you can add all ingredients to a blender and pulse until smooth.
- Pulse together with an immersion blender until well combined. Set aside until ready to serve.
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