San Antonio-Inspired Spicy Shrimp Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Zesty sautéed shrimp seasoned with chili and lime, served in warm tortillas topped with crisp slaw and a smooth avocado crema. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, olive oil, chili powder 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
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 8 small corn tortillas
• 2 cups thinly sliced green cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 1 medium ripe avocado
• 1/3 cup sour cream
• 1 tsp lime zest

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Instructions

1. Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp fresh lime juice until shrimp are evenly coated.
2. Step 2: Heat a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side, until shrimp are opaque and slightly charred at the edges. Remove from heat.
3. Step 3: For the avocado crema, blend 1 medium ripe avocado, 1/3 cup sour cream, 1 tsp lime zest, and 1 tbsp fresh lime juice in a food processor until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble the tacos by layering a handful of 2 cups thinly sliced green cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro on each tortilla. Top with sautéed shrimp and drizzle with avocado crema. Serve immediately.