Citrus and Chili Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Bright and zesty shrimp tacos featuring chili-spiced shrimp, fresh citrus slaw, and a smooth avocado crema for a vibrant Latin American street food experience. This Latin American recipe, ready in about 25 minutes, pairs large shrimp, olive oil, chili powder 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, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 1 ripe, peeled and pitted avocado
• 1/3 cup Greek yogurt
• 1/4 cup chopped cilantro leaves
• 1 tsp honey
• 1/4 tsp for crema salt
• 1/4 tsp for crema black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 3/4 tsp salt until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque; remove from heat.
3. Step 3: In another bowl, toss 2 cups shredded green cabbage with 1/4 cup fresh orange juice and 2 tbsp fresh lime juice; let sit for 5 minutes to marinate.
4. Step 4: Prepare the avocado crema by blending 1 ripe peeled avocado, 1/3 cup Greek yogurt, 1/4 cup chopped cilantro leaves, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by layering a few shrimp, a generous spoonful of citrus cabbage slaw, and a drizzle of avocado crema on each tortilla. Serve immediately.