Grilled Garlic-Lime Shrimp Tacos with Avocado Crema
Juicy grilled shrimp marinated in garlic and lime served in warm corn tortillas topped with a smooth avocado and sour cream sauce. This mexican-inspired seafood ready in about 30 minutes pairs pound large shrimp, peeled and deveined, tablespoons olive oil, minced garlic 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 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves minced garlic
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 1 medium ripe avocado
- 1/2 cup sour cream
- 1/4 cup fresh cilantro leaves
- 2 tablespoons water
- 1 cup shredded red cabbage
Instructions
- Step 1: In a medium bowl, whisk together 2 tablespoons olive oil, 4 cloves minced garlic, 3 tablespoons fresh lime juice, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 pound peeled and deveined large shrimp and toss well. Marinate for 15 minutes at room temperature.
- Step 2: While shrimp marinates, prepare avocado crema by blending 1 medium ripe avocado, 1/2 cup sour cream, 1/4 cup fresh cilantro leaves, and 2 tablespoons water in a food processor until smooth and creamy. Set aside.
- Step 3: Preheat grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
- Step 4: Warm 8 small corn tortillas on the grill for 20 seconds per side until pliable.
- Step 5: Assemble tacos by layering grilled shrimp and 1 cup shredded red cabbage on each tortilla, then drizzle with the avocado crema. Serve immediately.
Frequently asked questions
How long does Grilled Garlic-Lime Shrimp Tacos with Avocado Crema take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Garlic-Lime Shrimp Tacos with Avocado Crema?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.
Can I substitute ingredients in Grilled Garlic-Lime Shrimp Tacos with Avocado Crema?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Garlic-Lime Shrimp Tacos with Avocado Crema for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Garlic-Lime Shrimp Tacos with Avocado Crema?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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