Sautéed Shrimp Tacos with Cabbage Slaw and Avocado Crema

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Bright and flavorful shrimp tacos with a crunchy cabbage slaw and smooth avocado crema, perfect for a quick and satisfying meal. This Mexican-inspired seafood recipe (gluten free option), 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 300 calories and feeds 3, 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

• 12 pieces, peeled and deveined large shrimp
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 small corn tortillas
• 2 cups thinly sliced green cabbage
• 1/4 cup thinly sliced red onion
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 whole ripe avocado
• 1/4 cup Greek yogurt
• 1 small, minced garlic clove
• 2 tbsp (to thin crema) water
• 1/4 tsp for crema salt

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Instructions

1. Step 1: In a bowl, toss 12 large peeled and deveined shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
3. Step 3: In a separate bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup thinly sliced red onion, 2 tbsp lime juice, and 1/4 cup chopped cilantro. Toss to make the slaw.
4. Step 4: For the avocado crema, blend 1 whole ripe avocado, 1/4 cup Greek yogurt, 1 small minced garlic clove, 2 tbsp water, and 1/4 tsp salt until smooth and creamy.
5. Step 5: Warm 6 small corn tortillas in a dry skillet or microwave. Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 2 shrimp and a generous spoonful of cabbage slaw.
6. Step 6: Serve immediately with lime wedges if desired.