Charred Chili-Lime Shrimp Tacos with Avocado Crema

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Spicy grilled shrimp marinated in chili and lime, paired with creamy avocado sauce and fresh slaw for vibrant tacos full of zest and crunch. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, olive oil, chili powder 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

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Instructions

  1. Step 1: In a bowl, combine 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp fresh lime juice. Toss to coat and marinate for 15 minutes.
  2. Step 2: Meanwhile, prepare avocado crema by blending 1 ripe medium avocado, 1/4 cup sour cream, 1 minced garlic clove, 2 tbsp water, and 1/4 tsp salt until smooth and creamy. Set aside.
  3. Step 3: Heat a grill pan over medium-high heat and grill shrimp for 2 minutes per side until opaque with char marks.
  4. Step 4: Warm 8 small corn tortillas on the grill or skillet for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with grilled shrimp, 2 tbsp shredded green cabbage, and a sprinkle of 1/4 cup cilantro leaves. Serve immediately.

Frequently asked questions

How long does Charred Chili-Lime 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 Charred Chili-Lime Shrimp Tacos with Avocado Crema?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Charred Chili-Lime 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 Charred Chili-Lime 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 Charred Chili-Lime 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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