Sautéed Shrimp Tacos with Avocado-Cilantro Crema

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender shrimp seasoned with smoky spices served in warm tortillas topped with cool avocado-cilantro crema for a fresh, zesty taco experience. This Mexican-inspired taco and burrito recipe, ready in about 20 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
• 1 tsp sea salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 medium ripe avocado
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh cilantro leaves
• 2 tbsp lime juice
• 1 small jalapeño, seeded and chopped

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 lb peeled and deveined shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp sea salt, and 1/4 tsp black pepper. Toss to coat evenly.
2. 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 opaque and cooked through, with slight char marks.
3. Step 3: While shrimp cooks, prepare the avocado-cilantro crema by blending 1 medium ripe avocado, 1/2 cup plain Greek yogurt, 1/4 cup fresh cilantro leaves, 2 tbsp lime juice, and 1 small seeded chopped jalapeño 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 and slightly toasted.
5. Step 5: Assemble tacos by dividing the cooked shrimp evenly among the tortillas and topping each with a generous spoonful of avocado-cilantro crema.
6. Step 6: Serve immediately with extra lime wedges for squeezing.