Cilantro-Lime Grilled Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Zesty grilled shrimp marinated in cilantro and lime served in warm corn tortillas topped with creamy avocado sauce and fresh cabbage slaw. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, fresh cilantro leaves, chopped, 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 large shrimp, peeled and deveined
• 1/4 cup fresh cilantro leaves, chopped
• 3 tbsp lime juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, thinly sliced
• 1 ripe avocado
• 1/4 cup Greek yogurt
• 1 tsp lime zest

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate for 15 minutes in the refrigerator.
2. Step 2: While shrimp marinates, prepare avocado crema by blending 1 ripe avocado, 1/4 cup Greek yogurt, and 1 tsp lime zest in a food processor until smooth. Set aside.
3. Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Fill each tortilla with grilled shrimp, 1/4 cup thinly sliced green cabbage, and a generous drizzle of avocado crema. Serve immediately with lime wedges if desired.