Jalapeño-Lime Shrimp Tacos with Spicy Avocado Crema

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Fresh shrimp marinated in jalapeño and lime, grilled to hot perfection, served in warm corn tortillas with a cooling yet spicy avocado crema. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, lime juice, olive oil 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
• 1 fresh jalapeño, seeded and finely chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 medium ripe avocado
• 1/2 cup sour cream
• 1/4 cup cilantro leaves
• 1 tbsp hot sauce
• 1 cup shredded red cabbage

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Instructions

1. Step 1: In a medium bowl, mix 1 lb peeled and deveined shrimp with 1 finely chopped jalapeño, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Marinate for 15 minutes in the refrigerator.
2. Step 2: While shrimp marinates, blend 1 medium ripe avocado, 1/2 cup sour cream, 1/4 cup cilantro leaves, and 1 tbsp hot sauce in a food processor until smooth and creamy. Set aside.
3. Step 3: Preheat a grill or grill pan to medium-high heat. Grill the marinated shrimp 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.
5. Step 5: Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 3-4 grilled shrimp and a handful of 1 cup shredded red cabbage. Serve immediately.