Sautéed Shrimp Tacos with Avocado Lime Crema and Pickled Red Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flavorful sautéed shrimp tucked in soft tortillas, topped with creamy avocado lime crema and tangy pickled red cabbage for vibrant texture. This mexican-inspired seafood ready in about 25 minutes pairs peeled and deveined shrimp, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare pickled red cabbage by combining 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar in a bowl. Stir until sugar dissolves, then add 2 cups thinly sliced red cabbage. Let sit at room temperature for at least 30 minutes, stirring occasionally.
  2. Step 2: In a medium bowl, toss 1 lb peeled and deveined shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned shrimp and sauté for 2-3 minutes per side until shrimp are pink and opaque.
  4. Step 4: Meanwhile, make avocado lime crema by blending 1 medium ripe avocado, 1/2 cup Greek yogurt, 2 tbsp lime juice, and 2 tbsp chopped cilantro until smooth and creamy.
  5. Step 5: Warm 8 small flour tortillas in a dry skillet or microwave until pliable.
  6. Step 6: To assemble, spread a spoonful of avocado lime crema on each tortilla, add a few sautéed shrimp, and top with pickled red cabbage for a crunchy, tangy contrast.
  7. Step 7: Serve immediately for fresh, vibrant shrimp tacos bursting with flavor.

Frequently asked questions

How long does Sautéed Shrimp Tacos with Avocado Lime Crema and Pickled Red Cabbage 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 Avocado Lime Crema and Pickled Red Cabbage?

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 peeled and deveined shrimp from drying out.

Can I substitute ingredients in Sautéed Shrimp Tacos with Avocado Lime Crema and Pickled Red Cabbage?

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 Lime Crema and Pickled Red Cabbage 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 Lime Crema and Pickled Red Cabbage?

Mexican seafood 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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