Cilantro-Lime Grilled Shrimp Tacos with Avocado Crema
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Cilantro-Lime Grilled Shrimp Tacos with Avocado Crema take to make?
Total time is about 30 minutes (20 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 Cilantro-Lime Grilled 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 lime juice from drying out.
Can I substitute ingredients in Cilantro-Lime Grilled 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 Cilantro-Lime Grilled 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 Cilantro-Lime Grilled 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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