Lime-Cilantro Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh shrimp marinated in lime juice and spices, grilled and topped with creamy avocado crema for bright, flavorful tacos. This Mexican-inspired seafood recipe, ready in about 28 minutes, pairs raw shrimp, lime juice, chili powder 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.

Prep: 20 min Cook: 8 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined raw shrimp
3 tbsp lime juice
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
3/4 tsp salt
2 tbsp olive oil
8 small corn tortillas
1 ripe, peeled and pitted avocado
1/4 cup plain Greek yogurt
2 tbsp, chopped fresh cilantro
2 tbsp water
1/4 tsp salt

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Instructions

Step 1: In a bowl, combine 1 lb peeled and deveined raw shrimp, 3 tbsp lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 3/4 tsp salt; toss well and let marinate for 15 minutes.
Step 2: While shrimp marinates, prepare avocado crema by blending 1 ripe peeled avocado, 1/4 cup plain Greek yogurt, 2 tbsp chopped fresh cilantro, 2 tbsp water, and 1/4 tsp salt until smooth and creamy; set aside.
Step 3: Heat a grill pan or skillet over medium-high heat and brush with 2 tbsp olive oil.
Step 4: Grill shrimp for 2-3 minutes per side until pink and opaque, with slight char marks.
Step 5: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side until pliable.
Step 6: Assemble tacos by dividing grilled shrimp among tortillas and drizzling each with avocado crema.
Step 7: Serve immediately with extra lime wedges if desired.