Cilantro-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and zesty shrimp tacos topped with creamy avocado-lime sauce and tangy pickled red onions for a refreshing street food experience. This mexican-inspired tacos & burritos (gluten free) ready in about 35 minutes pairs large shrimp, peeled and deveined, olive oil, ground cumin 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.

Prep: 25 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 cup water. Add 1 small thinly sliced red onion and let it sit for at least 20 minutes to quick pickle.
  2. Step 2: In another bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque.
  4. Step 4: Meanwhile, in a blender, combine 1 large avocado, 1/2 cup plain Greek yogurt, 2 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro leaves. Blend until smooth to make the avocado crema.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by spreading 1-2 tbsp avocado crema on each tortilla, topping with 3-4 shrimp, a spoonful of pickled red onions, and a sprinkle of 2 tbsp chopped cilantro leaves.

Equipment for this recipe

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Frequently asked questions

How long does Cilantro-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onions take to make?

Total time is about 35 minutes (25 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 Shrimp Tacos with Avocado Crema and Pickled Red Onions?

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 olive oil from drying out.

Can I substitute ingredients in Cilantro-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onions?

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 Onions 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.

Is Cilantro-Lime Shrimp Tacos with Avocado Crema and Pickled Red Onions gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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