Smoked Paprika Shrimp Tacos with Avocado Crema

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

Succulent shrimp tacos with smoky paprika seasoning, topped with creamy avocado sauce and pickled onions. This mexican-inspired seafood ready in about 35 minutes pairs large shrimp, smoked paprika, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat shrimp dry, then toss with smoked paprika, lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp oil in a skillet over medium-high heat and cook shrimp for 2 minutes per side until pink and opaque.
  2. Step 2: Prepare pickled onions by combining sliced red onion with white vinegar, 1/2 tsp sugar, and 1/4 tsp salt. Let sit for 15 minutes while shrimp cooks.
  3. Step 3: Mash avocado with sour cream, 1 tbsp lime juice, and a pinch of salt until smooth. Adjust consistency with a splash of water if needed.
  4. Step 4: Warm tortillas in a dry skillet for 15 seconds per side. Assemble tacos with shrimp, avocado crema, pickled onions, and a sprinkle of cilantro. Serve immediately with extra lime wedges.

Frequently asked questions

How long does Smoked Paprika Shrimp Tacos with Avocado Crema take to make?

Total time is about 35 minutes (20 min prep + 15 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 Smoked Paprika Shrimp Tacos with Avocado Crema?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Smoked Paprika Shrimp Tacos with Avocado Crema?

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 Smoked Paprika Shrimp Tacos with Avocado Crema 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 Smoked Paprika Shrimp Tacos with Avocado Crema?

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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