Sautéed Shrimp Tacos with Avocado-Lime Crema

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Juicy shrimp sautéed with smoky spices served in warm corn tortillas topped with a tangy avocado-lime crema for fresh taco night flavors. 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 smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 medium, peeled and pitted avocado
• 1/3 cup sour cream
• 2 tbsp fresh lime juice
• 2 tbsp, chopped cilantro leaves
• 1 cup, shredded red cabbage
• 1 small, seeded and finely chopped (optional) jalapeño

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined shrimp with 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking. Add shrimp in a single layer and sauté for 2-3 minutes per side until pink and opaque with slight char marks. Remove from heat.
3. Step 3: While shrimp cooks, blend 1 medium avocado, 1/3 cup sour cream, 2 tbsp fresh lime juice, and 2 tbsp chopped cilantro in a food processor or blender until smooth and creamy. Stir in 1 small finely chopped jalapeño if using.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by dividing shrimp evenly among tortillas, topping with 1 cup shredded red cabbage and a generous drizzle of avocado-lime crema before serving.