Citrus-Marinated Grilled Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Bright and zesty grilled shrimp marinated in fresh citrus juices, layered in corn tortillas with creamy avocado crema and crunchy cabbage slaw. This Mexican-inspired Cinco de Mayo recipe, ready in about 35 minutes, pairs large shrimp, orange juice, 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, peeled and deveined large shrimp
• 1/4 cup, fresh orange juice
• 1/4 cup, fresh lime juice
• 2 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 ripe avocado
• 1/2 cup sour cream
• 1/4 cup, chopped cilantro
• 1 small, seeded and chopped jalapeño
• 1 tsp honey

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup fresh orange juice, 1/4 cup fresh 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 large shrimp and toss to coat. Marinate in the fridge for 20 minutes.
2. Step 2: While shrimp marinates, prepare avocado crema by combining 1 ripe avocado, 1/2 cup sour cream, 1/4 cup chopped cilantro, 1 small seeded and chopped jalapeño, and 1 tsp honey in a blender or food processor. Blend until smooth and creamy; set aside.
3. 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.
4. Step 4: Warm 8 small corn tortillas on the grill or stovetop until pliable and lightly toasted.
5. Step 5: Assemble tacos by layering shredded green cabbage (2 cups) on each tortilla, topping with grilled shrimp, and drizzling with avocado crema. Serve immediately with lime wedges if desired.