Cilantro-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onion
Juicy shrimp marinated in zesty cilantro and lime, topped with creamy avocado sauce and tangy pickled red onions, wrapped in warm corn tortillas for a fresh taco experience. This mexican-inspired seafood ready in about 26 minutes pairs pound large shrimp, peeled and deveined, fresh cilantro, chopped, tablespoons lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 pound large shrimp, peeled and deveined
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 8 small corn tortillas
- 1 medium avocado
- 1/4 cup sour cream
- 1/2 cup pickled red onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a medium bowl, combine 1 pound peeled and deveined large shrimp with 1/4 cup chopped fresh cilantro, 3 tablespoons lime juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat and marinate for 15 minutes.
- Step 2: While shrimp marinates, prepare avocado crema by blending 1 medium avocado with 1/4 cup sour cream and a pinch of salt until smooth and creamy.
- Step 3: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque, with slight caramelization.
- Step 4: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in the oven.
- Step 5: Assemble tacos by spreading a spoonful of avocado crema on each tortilla, topping with shrimp, and finishing with 1/2 cup tangy pickled red onion evenly divided.
- Step 6: Serve immediately with extra lime wedges if desired.
Equipment for this recipe
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Frequently asked questions
How long does Cilantro-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onion take to make?
Total time is about 26 minutes (20 min prep + 6 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 Shrimp Tacos with Avocado Crema and Pickled Red Onion?
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 fresh cilantro, chopped from drying out.
Can I substitute ingredients in Cilantro-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onion?
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 Shrimp Tacos with Avocado Crema and Pickled Red Onion 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 Shrimp Tacos with Avocado Crema and Pickled Red Onion?
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.
