Chili-Lime Tequila Shrimp Tacos with Avocado Crema

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

Zesty shrimp marinated in tequila and lime, grilled and served in warm tortillas with a smooth avocado crema and fresh cilantro. This mexican-inspired seafood ready in about 25 minutes pairs peeled and deveined large shrimp, tequila, fresh lime juice 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup tequila, 3 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Whisk well to create marinade.
  2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, tossing to coat. Cover and refrigerate for 20-30 minutes.
  3. Step 3: While shrimp marinates, prepare avocado crema by blending 1 ripe peeled and pitted avocado, 1/4 cup Greek yogurt, 1/4 cup chopped fresh cilantro leaves, 2 tbsp water, and 1 tsp lime zest in a food processor until smooth. Set aside.
  4. Step 4: Preheat grill or grill pan to medium-high heat (~400°F). Thread shrimp onto skewers or place directly on grill.
  5. Step 5: Grill shrimp for 2-3 minutes per side until pink and opaque with slight char.
  6. Step 6: Warm 8 small corn tortillas on the grill for 30 seconds per side.
  7. Step 7: Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 3-4 grilled shrimp, and garnishing with extra cilantro if desired. Serve immediately.

Frequently asked questions

How long does Chili-Lime Tequila Shrimp Tacos with Avocado Crema take to make?

Total time is about 25 minutes (15 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 Tequila 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 tequila from drying out.

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