Tex-Mex Shrimp Tacos with Avocado Crema and Pickled Red Onion

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

Spiced shrimp grilled to perfection, topped with creamy avocado sauce and tangy pickled red onions, all wrapped in warm corn tortillas. This mexican-inspired seafood ready in about 35 minutes pairs large shrimp, peeled and deveined, 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 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: 25 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1/2 cup white vinegar, 1 tbsp granulated sugar, and 1 tsp salt. Add 1/2 medium thinly sliced red onion, toss to coat, and let sit for at least 20 minutes to pickle.
  2. Step 2: In another bowl, mix 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat evenly.
  3. Step 3: Heat a grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
  4. Step 4: In a blender or food processor, combine 1 medium ripe avocado, 1/2 cup sour cream, and 2 tbsp fresh lime juice. Blend until smooth to make the avocado crema.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in a 350°F oven for 5 minutes.
  6. Step 6: Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 4-5 grilled shrimp, a spoonful of pickled red onions, and a sprinkle of 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Tex-Mex Shrimp Tacos with Avocado Crema and Pickled Red Onion take to make?

Total time is about 35 minutes (25 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 Tex-Mex Shrimp Tacos with Avocado Crema and Pickled Red Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Tex-Mex Shrimp Tacos with Avocado Crema and Pickled Red Onion?

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 Tex-Mex Shrimp Tacos with Avocado Crema and Pickled Red Onion 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 Tex-Mex Shrimp Tacos with Avocado Crema and Pickled Red Onion?

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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