Too Hot To Handle Spicy Shrimp Tacos with Avocado Crema

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

Juicy garlic-marinated shrimp nestled in warm corn tortillas, topped with cooling avocado crema and a kick of habanero heat. This mexican-inspired seafood (low-carb) ready in about 40 minutes pairs large shrimp, lime juice, garlic 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein shrimp, then place in a bowl. Add 2 tbsp lime juice, 3 minced garlic cloves, 1/2 tsp cumin, 1 tsp chili powder, and 1/4 tsp salt. Toss to coat and marinate for 15 minutes.
  2. Step 2: Heat 1 tbsp oil in a skillet over medium-high heat. Cook shrimp for 2 minutes per side until pink and opaque; remove and set aside.
  3. Step 3: Blend avocado, 2 tbsp sour cream, 1 tbsp lime juice, 1/4 cup cilantro, and 1/4 habanero pepper (seeded) until smooth for the crema.
  4. Step 4: Warm corn tortillas in a dry skillet for 20 seconds per side until pliable. Slice red onion into thin rings.
  5. Step 5: Assemble tacos: spread 1 tbsp crema on each tortilla, top with shrimp, red onion, and extra cilantro. Squeeze fresh lime juice over the top before serving.

Frequently asked questions

How long does Too Hot To Handle Spicy Shrimp Tacos with Avocado Crema take to make?

Total time is about 40 minutes (25 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 Too Hot To Handle Spicy 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 Too Hot To Handle Spicy 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 Too Hot To Handle Spicy 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.

Is Too Hot To Handle Spicy Shrimp Tacos with Avocado Crema low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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