Chili-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onion

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

Zesty chili-lime shrimp tucked into warm tortillas topped with creamy avocado crema and tangy pickled red onions for a fresh and vibrant taco experience. This Mexican-inspired seafood recipe, ready in about 35 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 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: 25 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 small bowl, combine 1/2 cup white vinegar, 1 tsp sugar, 1/2 tsp salt, and thinly sliced 1/2 medium red onion. Stir to dissolve sugar and salt, then let the onions pickle at room temperature for at least 20 minutes.
  2. Step 2: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 2 tbsp lime juice, 2 tbsp olive oil, and a pinch of salt and pepper. Set aside for 10 minutes.
  3. Step 3: While shrimp marinates, prepare avocado crema by blending 1 large ripe avocado, 1/3 cup sour cream, 1/4 cup cilantro leaves, 1 tsp lime zest, and a pinch of salt and pepper in a food processor until smooth and creamy.
  4. Step 4: Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque with a slight char.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  6. Step 6: To assemble, spread 1 tbsp avocado crema on each tortilla, top with 4-5 shrimp, and garnish with pickled red onions and additional cilantro if desired.

Frequently asked questions

How long does Chili-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onion take to make?

Total time is about 35 minutes (25 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 Chili-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onion?

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 Chili-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onion?

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 Crema and Pickled Red Onion 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 Crema and Pickled Red Onion?

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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