Sautéed Shrimp Tacos with Avocado-Lime Crema and Pickled Red Onions

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Bright and flavorful shrimp tacos topped with creamy avocado-lime sauce and tangy pickled red onions for a perfect bite. This Mexican-inspired seafood recipe (gluten free option), ready in about 35 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large, peeled and pitted avocado
• 1/2 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 small, thinly sliced red onion
• 1/4 cup white vinegar
• 1 tsp sugar
• 1/4 cup water

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

Instructions

1. Step 1: In a small bowl, combine 1/4 cup white vinegar, 1 tsp sugar, and 1/4 cup water. Add 1 thinly sliced small red onion and let sit for at least 20 minutes to quick-pickle.
2. Step 2: In another bowl, toss 1 lb peeled and deveined shrimp with 1 1/2 tsp chili powder, 1 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 cook for 2-3 minutes per side until pink and opaque. Remove from heat.
4. Step 4: In a blender or food processor, combine 1 large peeled and pitted avocado, 1/2 cup plain Greek yogurt, and 2 tbsp fresh lime juice. Blend until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
6. Step 6: Assemble tacos by spreading 1 tbsp avocado-lime crema on each tortilla, topping with sautéed shrimp, and finishing with pickled red onions.
7. Step 7: Serve immediately with extra lime wedges if desired.