South Texas Shrimp Tacos with Avocado Crema
Crispy shrimp tacos topped with a creamy avocado-lime crema, pickled onions, and a zesty cilantro-lime slaw. This mexican-inspired seafood ready in about 40 minutes pairs shrimp, corn tortillas, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 shrimp
- 8 corn tortillas
- 1, mashed avocado
- 2 tbsp lime juice
- 1/2 cup crema
- 1/2 cup, thinly sliced red onion
- 1 tbsp apple cider vinegar
- 1/4 cup, chopped cilantro
- 1 tbsp mayonnaise
- 4 cups, shredded kale
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add 1 lb shrimp and 1 tbsp olive oil. Cook for 3-4 minutes until shrimp turn pink and opaque. Remove and set aside.
- Step 2: For crema: In a bowl, mash 1 avocado with 2 tbsp lime juice, 1/2 cup crema, and a pinch of salt. Stir until smooth. Set aside.
- Step 3: For pickled onions: In a small bowl, combine 1/2 cup thinly sliced red onion with 1 tbsp apple cider vinegar and 1 tsp sugar. Let sit for 15 minutes. For slaw: Toss 4 cups shredded kale with 1 tbsp mayonnaise, 1/4 cup chopped cilantro, and 1 tbsp lime juice.
- Step 4: Warm 8 corn tortillas in a dry skillet or microwave. Assemble tacos by placing 1/4 of the shrimp in each tortilla, top with 1 tbsp crema, pickled onions, and slaw. Serve immediately.
Frequently asked questions
How long does South Texas Shrimp Tacos with Avocado Crema take to make?
Total time is about 40 minutes (30 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 South Texas 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 South Texas 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 South Texas 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 South Texas 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.
What others are saying
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
