Chipotle-Lime Grilled Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 developed and reviewed.

Juicy shrimp marinated in smoky chipotle and zesty lime, grilled quickly and served in warm corn tortillas topped with smooth avocado crema and fresh slaw. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, chipotle 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, peeled and deveined large shrimp
1 tsp chipotle 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 whole ripe avocado
1/4 cup sour cream
2 tbsp, chopped cilantro leaves
1 cup, shredded green cabbage
1/4 cup, thinly sliced red onion
to taste salt

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Instructions

Step 1: In a bowl, combine 1 lb peeled shrimp with 1 tsp chipotle chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 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 crema by blending 1 ripe avocado, 1/4 cup sour cream, 2 tbsp chopped cilantro leaves, and a pinch of salt until smooth. Set aside.
Step 3: Preheat grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side until pink and opaque with slight char marks.
Step 4: Warm 8 small corn tortillas on the grill for about 30 seconds per side until pliable and slightly toasted.
Step 5: Assemble tacos by layering grilled shrimp, 1 cup shredded green cabbage, 1/4 cup thinly sliced red onion, and a generous dollop of avocado crema on each tortilla. Serve immediately.