Brownsville-Style Shrimp Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh shrimp seasoned with smoky spices, grilled and served in warm tortillas topped with a smooth avocado crema and crunchy cabbage slaw. This mexican-inspired seafood ready in about 30 minutes pairs peeled and deveined large shrimp, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper; let marinate for 15 minutes.
  2. Step 2: Meanwhile, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 2 tbsp lime juice in a bowl; season with a pinch of salt and toss to create a crunchy slaw.
  3. Step 3: To prepare avocado crema, blend 1 large peeled and pitted avocado with 1/2 cup sour cream, 2 tbsp chopped cilantro, 1 small seeded and chopped jalapeño (optional), and a pinch of salt until smooth.
  4. Step 4: Heat a grill pan over medium-high heat and cook the shrimp for 2-3 minutes per side until opaque and slightly charred.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in the oven at 350°F for 5 minutes.
  6. Step 6: Assemble tacos by spreading a spoonful of avocado crema on each tortilla, topping with 3-4 shrimp and a handful of cabbage slaw; serve immediately with lime wedges.

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Frequently asked questions

How long does Brownsville-Style Shrimp Tacos with Avocado Crema take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brownsville-Style Shrimp Tacos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smoked paprika from drying out.

Can I substitute ingredients in Brownsville-Style Shrimp Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brownsville-Style Shrimp Tacos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brownsville-Style Shrimp Tacos with Avocado Crema?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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