Sautéed Shrimp Tacos with Cilantro-Lime Slaw and Avocado Crema
Quick sautéed shrimp tucked inside warm tortillas topped with zesty cilantro-lime slaw and smooth avocado crema for vibrant flavor. This mexican-inspired tacos & burritos ready in about 25 minutes pairs peeled and deveined large shrimp, 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, peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 8 small corn tortillas
- 2 cups, shredded green cabbage
- 1/4 cup, chopped fresh cilantro
- 3 tbsp, freshly squeezed lime juice
- 1/2 cup sour cream
- 1 medium ripe avocado
- 1 tsp, optional hot sauce
Instructions
- Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 3/4 tsp salt until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque, then remove from heat.
- Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, and 3 tbsp freshly squeezed lime juice. Toss gently to make the slaw.
- Step 4: To make avocado crema, blend 1 ripe medium avocado with 1/2 cup sour cream and 1 tsp hot sauce (optional) in a food processor until smooth.
- Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by layering slaw, shrimp, and a dollop of avocado crema on each tortilla before serving.
Frequently asked questions
How long does Sautéed Shrimp Tacos with Cilantro-Lime Slaw and Avocado Crema take to make?
Total time is about 25 minutes (15 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 Sautéed Shrimp Tacos with Cilantro-Lime Slaw and 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 olive oil from drying out.
Can I substitute ingredients in Sautéed Shrimp Tacos with Cilantro-Lime Slaw and 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 Sautéed Shrimp Tacos with Cilantro-Lime Slaw and 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 Sautéed Shrimp Tacos with Cilantro-Lime Slaw and Avocado Crema?
Mexican tacos & burritos 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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