Sautéed Shrimp Tacos with Avocado Lime Crema and Pickled Red Onions

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Spiced shrimp quickly sautéed and served in warm tortillas with creamy avocado lime sauce and tangy pickled red onions for a fresh taco experience. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs 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 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.

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
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1/2 thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 ripe avocado
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 2 tbsp chopped cilantro
• 1/4 tsp salt (for crema)

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Instructions

1. Step 1: Combine 1/2 thinly sliced red onion, 1/2 cup white vinegar, and 1 tbsp sugar in a small bowl. Stir until sugar dissolves and let sit at room temperature for at least 20 minutes to pickle.
2. Step 2: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 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 minutes per side until pink and cooked through.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
5. Step 5: In a blender or food processor, combine 1 ripe avocado, 1/4 cup plain Greek yogurt, 2 tbsp lime juice, 2 tbsp chopped cilantro, and 1/4 tsp salt. Blend until smooth and creamy.
6. Step 6: Assemble tacos by spreading a spoonful of avocado lime crema on each tortilla, topping with 3-4 shrimp, and finishing with pickled red onions.
7. Step 7: Serve immediately with lime wedges if desired.