Grilled Citrus-Marinated Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Juicy shrimp marinated in bright citrus and spices, grilled then wrapped in warm tortillas with a cooling avocado crema. This Mexican recipe (gluten free), ready in about 35 minutes, pairs large shrimp, peeled and deveined, 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 rice, quinoa, or a quick salad. 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 large shrimp, peeled and deveined
• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado
• 1/2 cup sour cream
• 2 tbsp chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
2. Step 2: Meanwhile, prepare the avocado crema by blending 1 ripe avocado with 1/2 cup sour cream and 2 tbsp chopped fresh cilantro until smooth. Set aside.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Thread the 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 for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 3-4 grilled shrimp. Serve with lime wedges for squeezing over the top.