Chili-Lime Shrimp Tacos with Avocado Crema
Not rated yet. Be the first.
Shrimp rubbed with chili and lime, seared hard for two minutes a side, then piled into warm tortillas with cool avocado crema and quick-pickled onions. Thirty minutes, start to finish, and everyone builds their own.
The short version
Toss shrimp with spices, lime and oil for 15 minutes, sear in a very hot skillet for about 2 minutes per side, then serve in warm tortillas with blended avocado crema and quick-pickled onions. Total time, about 30 minutes.
What makes ours better
the tricks Nonna pretends she never taught me
-
Marinate for 15 minutes, no longer. Long enough to season the shrimp through, short enough that the lime juice doesn't turn them mushy.
-
Sear in a very hot pan. Shrimp should brown in a couple of minutes, which only happens in a screaming hot skillet with dry shrimp. That gives you flavor and keeps them from going rubbery.
-
Blend an avocado crema. Avocado, sour cream and lime blended smooth make a cooling sauce that holds up on the taco and doesn't brown as fast as sliced avocado.
-
Quick-pickle the onions. Ten minutes in lime juice and salt turns raw red onion bright pink, crisp and mild.
What you need
the cast, in order of appearance
- Red onion1 small
- Lime1 large
- Sugar½ teaspoon
- Ripe avocado1 large
- Sour cream⅓ cup
- Large shrimp1½ pounds
- Corn or small flour tortillas8 large
- Shredded cabbage2 cups
Quick-pickled onions
Avocado crema
Shrimp
To serve
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
-
Pickle the onions
Stir the onion, lime juice, salt and sugar together in a small bowl, pressing the onion down so it's covered. Leave it at room temperature while you do everything else, at least 10 minutes.
About 10 min. Cook mode has a timer for this step.
-
Marinate the shrimp
Pat the shrimp very dry. Toss with the oil, lime juice, garlic, chili powder, paprika, cumin and salt. Let sit 15 minutes at room temperature.
Don't go longer. The lime starts to cook the shrimp and the texture goes soft.
About 15 min. Cook mode has a timer for this step.
-
Blend the crema
Blend the avocado, sour cream, lime juice, cilantro, garlic, salt and water until completely smooth. Add another spoonful of water if it's too thick to drizzle. Taste for salt.
-
Sear the shrimp
Heat a large cast-iron or stainless skillet over high heat until a drop of water skitters across it. Add half the shrimp in a single layer. Cook without moving for about 90 seconds, until the bottoms are browned and curled, then flip and cook 30 to 60 seconds more, until pink and opaque. Move to a plate and repeat with the second half.
Shrimp cooked in a crowded pan steam and turn gray. Use two batches.
-
Warm the tortillas
Char the tortillas for 20 to 30 seconds per side in a dry skillet over medium-high heat, or wrap in foil and warm in a 350°F oven for 10 minutes.
-
Build and serve
Spread a spoonful of crema on each tortilla. Add cabbage, shrimp and drained pickled onions. Serve at once with lime wedges.
Good to know
things I learned the hard way, so you can skip that part
- Buy shrimp labeled "large" or 21 to 25 per pound. Smaller shrimp overcook before they brown.
- If your shrimp are frozen, thaw them in a bowl of cold water for 15 minutes, then pat dry. Wet shrimp won't sear.
- Shrimp are done when they are opaque and curled into a loose C. A tight O means overcooked.
- Storage. Shrimp are best fresh. Refrigerate leftovers, 2 days, and eat them cold on a salad or reheat for 30 seconds in a skillet. The crema keeps 2 days with plastic pressed on the surface.
Questions, answered
the questions my cousins text me
How do I keep shrimp from getting rubbery?
Cook them hot and fast, no more than 3 minutes total, and pull them when they're just opaque. Residual heat finishes them on the plate.
Can I use frozen shrimp?
Yes. Thaw in cold water for about 15 minutes, drain, and pat very dry before seasoning. Wet shrimp steam instead of searing.
Can I grill the shrimp instead?
Yes. Thread them onto skewers and grill over high heat for 2 minutes per side. The skewers make them easier to flip.
Should I use corn or flour tortillas?
Corn has more flavor and pairs well with shrimp. Flour is softer and easier to fold. Either works as long as you warm them first.
Can I make the crema ahead?
Yes, up to 2 days. Press plastic wrap right onto the surface so it doesn't brown, and stir before using.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
be honest. I can take it. probably.
Tap a star
- No reviews yet. Yours would be the first, and I’d read it twice.
Find it in
Published October 29, 2026.