Chili-Lime Shrimp Tacos with Avocado-Cilantro Sauce
Tender shrimp seasoned with chili and lime, nestled in warm corn tortillas with a creamy avocado-cilantro sauce for a bright, flavorful taco. This mexican-inspired seafood ready in about 25 minutes blends raw shrimp, peeled and deveined, chili powder, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 8 small corn tortillas
- 1 medium ripe avocado
- 1/2 cup fresh cilantro leaves
- 1/3 cup plain Greek yogurt
- 1 small jalapeño, seeded and chopped
- 1/4 tsp (for sauce) salt
Instructions
- Step 1: In a medium bowl, combine 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 3/4 tsp salt. Add 1 lb peeled and deveined shrimp and 2 tbsp fresh lime juice. Toss to coat evenly and marinate for 10 minutes.
- Step 2: While shrimp marinates, prepare the avocado-cilantro sauce by blending 1 medium ripe avocado, 1/2 cup fresh cilantro leaves, 1/3 cup plain Greek yogurt, 1 small seeded chopped jalapeño, and 1/4 tsp salt in a food processor until smooth. Set aside.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the marinated shrimp and sauté for 2-3 minutes per side until pink and opaque, with a slight char.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 5: Assemble tacos by spreading 1-2 tbsp avocado-cilantro sauce on each tortilla, topping with 3-4 shrimp, and adding extra fresh cilantro if desired. Serve immediately.
Frequently asked questions
How long does Chili-Lime Shrimp Tacos with Avocado-Cilantro Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chili-Lime Shrimp Tacos with Avocado-Cilantro Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Chili-Lime Shrimp Tacos with Avocado-Cilantro Sauce?
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 Chili-Lime Shrimp Tacos with Avocado-Cilantro Sauce 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 Chili-Lime Shrimp Tacos with Avocado-Cilantro Sauce?
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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