Citrus-Spiced Grilled Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Zesty grilled shrimp marinated in citrus and spices, served in warm tortillas with a smooth avocado crema for a fresh and vibrant taco experience. This Mexican-inspired seafood recipe, ready in about 30 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 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 lb, peeled and deveined large shrimp
• 1/4 cup orange juice
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 medium ripe avocado
• 1/4 cup plain Greek yogurt
• 2 tbsp chopped cilantro
• 1 tsp honey
• 2 tbsp water
• 1 cup shredded red cabbage

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Instructions

1. Step 1: In a bowl, combine 1/4 cup orange juice, 2 tbsp lime juice, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, 1/4 tsp black pepper, and 2 tbsp olive oil. Add 1 lb peeled and deveined large shrimp, toss to coat, and marinate for 15 minutes.
2. Step 2: While shrimp marinates, prepare avocado crema by blending 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 2 tbsp chopped cilantro, 1 tsp honey, and 2 tbsp water until smooth and creamy.
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 skillet for 1 minute per side.
5. Step 5: To assemble tacos, spread 1 tbsp avocado crema on each tortilla, add grilled shrimp (about 4 per taco), and top with 1/8 cup shredded red cabbage for crunch. Serve immediately.