Cilantro-Lime Shrimp Tacos with Pickled Red Onion

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

Fresh shrimp marinated in zesty lime and cilantro, quickly sautéed and served in warm corn tortillas topped with tangy pickled red onions. This Latin American recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, fresh lime juice, olive oil 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
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 small red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 8 small corn tortillas
• 1 medium avocado, sliced
• for serving lime wedges

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Instructions

1. Step 1: Combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt in a small saucepan over medium heat. Stir until sugar dissolves, then pour over 1 small thinly sliced red onion in a jar or bowl. Let sit for at least 30 minutes, stirring occasionally, to pickle.
2. Step 2: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp fresh lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Let marinate for 15 minutes.
3. Step 3: Heat a large skillet over medium-high heat. Add marinated shrimp and sauté for 2-3 minutes per side until shrimp are opaque and cooked through.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by placing cooked shrimp on each tortilla, topping with sliced avocado, a spoonful of pickled red onions, and sprinkling with 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side.