Chili-Lime Tequila Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 recipe, ready in about 25 minutes, pairs large shrimp, tequila, 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.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 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
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1, peeled and pitted ripe avocado
• 1/4 cup Greek yogurt
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp water
• 1 tsp lime zest

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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.