Sautéed Shrimp Tacos with Avocado-Cilantro Crema
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 tacos & burritos 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
- Step 5: Assemble tacos by dividing the cooked shrimp evenly among the tortillas and topping each with a generous spoonful of avocado-cilantro crema.
- Step 6: Serve immediately with extra lime wedges for squeezing.
Frequently asked questions
How long does Sautéed Shrimp Tacos with Avocado-Cilantro Crema take to make?
Total time is about 20 minutes (10 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 Avocado-Cilantro 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 Avocado-Cilantro 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 Avocado-Cilantro 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 Avocado-Cilantro 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.
