Honey-Lime Shrimp Tacos with Avocado Crema
Bright and sweet honey-lime glazed shrimp nestled in soft corn tortillas topped with a silky avocado crema for a fresh seafood taco experience. This mexican-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, fresh lime juice, honey 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 large shrimp, peeled and deveined
- 3 tbsp fresh lime juice
- 2 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 whole ripe avocado
- 1/4 cup sour cream
- 2 tbsp cilantro leaves
- 2 tbsp water
- 1 cup shredded red cabbage
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp honey, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 15 minutes in the refrigerator.
- Step 2: While shrimp marinates, prepare the avocado crema by blending 1 whole ripe avocado, 1/4 cup sour cream, 2 tbsp water, and 2 tbsp chopped cilantro leaves until smooth and creamy. Set aside.
- Step 3: Heat a large nonstick skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until shrimp are opaque and cooked through, with a slight caramelization.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by layering shredded red cabbage (1 cup), 3-4 shrimp per tortilla, and a generous dollop of avocado crema on top. Serve immediately.
Frequently asked questions
How long does Honey-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 Honey-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 fresh lime juice from drying out.
Can I substitute ingredients in Honey-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 Honey-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 Honey-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.
