Garlic-Lime Shrimp Tacos with Avocado Cilantro Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Bright and zesty shrimp tacos featuring garlic-lime marinated shrimp topped with a creamy avocado cilantro sauce and crisp cabbage slaw. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, olive oil, garlic cloves 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
• 2 tbsp olive oil
• 3 cloves, minced garlic cloves
• 2 tbsp lime juice
• 1 tsp chili powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 whole ripe avocado
• 1/4 cup tightly packed leaves fresh cilantro
• 1/3 cup Greek yogurt
• 1 tsp lime zest
• 2 tbsp water
• 1/4 tsp salt for sauce

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Instructions

1. Step 1: In a bowl, combine 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp lime juice, 1 tsp chili powder, 3/4 tsp salt, and 1/2 tsp black pepper. Toss to coat and marinate for 10 minutes.
2. Step 2: While shrimp marinates, prepare the avocado cilantro sauce by blending 1 ripe avocado, 1/4 cup fresh cilantro leaves, 1/3 cup Greek yogurt, 1 tsp lime zest, 2 tbsp water, and 1/4 tsp salt in a food processor until smooth and creamy.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by layering about 3-4 shrimp per tortilla, topping with 2 cups shredded green cabbage and drizzling with 2-3 tbsp avocado cilantro sauce per taco. Serve immediately.