Citrus-Spiced Mexican Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Zesty shrimp marinated in citrus and spices, grilled and served in corn tortillas with a smooth avocado crema and crunchy slaw. 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 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 orange juice
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp smoked chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 2 cups, thinly sliced green cabbage
• 1/4 medium, thinly sliced red onion
• 1 medium avocado
• 1/4 cup plain Greek yogurt
• 1/4 cup, chopped fresh cilantro
• 1/4 tsp salt
• 1-2 tbsp (for crema consistency) water

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup orange juice, 2 tbsp lime juice, 1 tsp ground cumin, 1 tsp smoked chili powder, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Add 1 lb peeled shrimp and toss to coat. Marinate for 15 minutes at room temperature.
2. Step 2: While shrimp marinates, thinly slice 2 cups green cabbage and 1/4 medium red onion. Set aside.
3. Step 3: In a blender or food processor, combine 1 medium avocado, 1/4 cup plain Greek yogurt, 1/4 cup chopped fresh cilantro, 1/4 tsp salt, and 1-2 tbsp water. Blend until smooth and creamy; adjust water to desired consistency.
4. Step 4: Heat a grill pan or skillet over medium-high heat. Remove shrimp from marinade and grill for 2-3 minutes per side until opaque and slightly charred.
5. Step 5: Warm 8 small corn tortillas wrapped in foil in the oven at 350°F for 5 minutes.
6. Step 6: Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with grilled shrimp, and finishing with a handful of cabbage and red onion slaw. Serve immediately.