Chili-Lime Shrimp Tacos with Avocado Cream

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Zesty chili-lime marinated shrimp grilled to perfection, nestled in corn tortillas with a cooling avocado cream sauce. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
2 tbsp fresh lime juice
2 tbsp olive oil
8 small corn tortillas
1 whole ripe avocado
1/4 cup plain Greek yogurt
2 tbsp chopped fresh cilantro
2 tbsp water
1/4 tsp for avocado cream salt

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Instructions

Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 2 tbsp fresh lime juice, and 2 tbsp olive oil. Toss to coat evenly and marinate for 15 minutes.
Step 2: While shrimp marinates, prepare avocado cream by blending 1 ripe avocado, 1/4 cup plain Greek yogurt, 2 tbsp water, 2 tbsp chopped fresh cilantro, and 1/4 tsp salt in a blender until smooth and creamy. Set aside.
Step 3: Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until opaque and slightly charred.
Step 4: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds per side until pliable.
Step 5: Assemble tacos by dividing the grilled shrimp evenly among the tortillas and topping with a generous dollop of avocado cream. Serve immediately.