Name: Chili Lime Shrimp Tacos with Avocado Cream Sauce
Prep time: 20 min
Cook time: 10 min
Ingredients: 12 ounces peeled and deveined raw shrimp; 1.5 tbsp olive oil (divided); 1 tsp chili powder; ½ tsp paprika; ½ tsp garlic powder; ½ tsp cumin .; ¼ tsp table salt; 1 lime; 4 corn tortillas; 2 tbsp nonfat greek yogurt (plain); 1 tsp minced garlic; 1 avocado (very ripe); ? jalapeno; 2 tbsp chopped cilantro

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Looking for a quick meal idea that looks fancy, yet is easy to make? These chili lime shrimp tacos are just that! Packed with flavor, ready in under 20 minutes, you will love this recipe!

Spicy-Shrimp-Tacos-with-Avocado-Cream-Sauce

This shrimp tacos are one of my favorite meals! I made this recipe on repeat back when I was pregnant, because it was a craving that I had. To this day, I still love making them because they are a healthy dinner option and can be made in less than 20 minutes.

I originally developed this recipe after purchasing a bunch of shrimp that was on sale and didn’t know what to do with it. If you are in the same boat, you can never go wrong with tacos!

The chili powder gives the shrimp a kick of spice, and the cream sauce is a delicious change to your normal salsa or taco sauce.

If you’re looking for more seafood recipes, be sure to check out this penne al salmone or these teriyaki salmon bowls!

Reasons to Love This

This is gluten free and can be modified to be made dairy free by using a lactose free yogurt or leaving the yogurt out of the cream sauce.
This recipe is easy to make, yet it still impressive and tastes good.
The recipe is healthy – it contains healthy fat from the avocado, protein from the shrimp and is low in calories.
The flavor is a perfect balance of chili spice, lime and avocado cream sauce.
This recipe is a great way to switch up your normal taco recipe!

Ingredients Notes

Shrimp Tacos

Shrimp: choose raw shrimp that is peeled and deveined. If shrimp is purchased frozen, defrost it and drain before cooking it.
Olive oil: used to marinade the shrimp and coat the pan.
Spices: chili powder, paprika, garlic powder, cumin, table salt.
Lime: use either freshly squeeze lime juice or bottled lime juice.
Corn tortillas: either white or corn tortillas can be used. An alternative is small, flour tortillas (these are not gluten free.)

Avocado Cream Sauce

Greek yogurt: choose a plain, nonfat greek yogurt. I love the Chobani and Oikos brands.
Minced garlic: adds flavor. Purchase a whole garlic bulb and mince, or buy garlic that is pre-chopped and stored in water.
Avocado: select an avocado that is very ripe (brown exterior, soft but not mushy). This will help the cream sauce blend better and have an overall smooth consistency.
Jalapeño: adjust the amount based on your preferred spice level. Start small and add more as desired. It’s easier to add extra spice than to take it away.
Cilantro: fresh cilantro is best. Wash and remove all stems.

How to Make the Tacos

Place the shrimp in a mixing bowl and coat with olive oil. Sprinkle all of the spices over the shrimp and mix well.
Place a medium frying pan on the stove. Add ½ tablespoon of olive oil and turn on the stove to medium heat. Allow to preheat for a couple minutes.
Add the shrimp, and cook for 6-8 minutes, stirring every few minutes.
Shrimp is done when it reaches and internal temperature of 145 F.

To make the Avocado Cream Sauce

Combine the nonfat greek yogurt, garlic, avocado jalapeno and cilantro in a small blender or food processor.
Note: you must use a SMALL blender, such as a magic bullet or mini food processor. This will also work in a medium blender, if you double the recipe, to give it enough substance to blend.
Blend until smooth.
No blender? No problem! Mash the overly ripe avocado with a fork. Chop cilantro, garlic and jalapeno into very small pieces using a knife. Mix everything together with a spoon.

Assemble the Tacos

Warm the corn tortillas for about 10 seconds in the microwave (optional). Separate and place them on a plate.
Divide the shrimp mixture evenly amongst the tortillas and place in the middle of the tortilla.
Squeeze a small amount of lime juice over each tortilla topped with shrimp (about ¼ teaspoon each)
Top evenly with the avocado sauce.

Safe Storage of Leftovers

Store the tacos in an airtight container in the refrigerator for up to 3 days. Store the shrimp, avocado sauce and corn tortillas separately for best results.

Freezer: the tacos can be frozen for up to two months. Freeze the shrimp, avocado sauce and corn tortillas in separate, air tight storage containers or bags.

Food Safety

Prevent foodborne illness with these food safety tips:

Cook the shrimp to an internal temperature of 145F. This can be tested by stacking 2 shrimp on top of each other and using sticking a meat thermometer in the middle of the shrimp. Make sure the top of the thermometer doesn’t hit the pan to produce a false reading.
Wash the outside of the avocado under running water to remove all dirt prior to cutting.
If your shrimp was frozen previously, thaw it safely by letting it sit in the refrigerator for 1-2 days. Never allow your shrimp to sit out on the counter for an extended time period.
Refrigerate leftovers right away! Don’t let the leftovers sit out for over 2 hours.

Switch Things Up

Shrimp: The shrimp can be replaced with another type of fish, such as salmon, tilapia or scallops. Cook and season the fish as instructed in the recipe.
Replace the cream sauce with a different type of sauce, such as dill aioli!
Add extra spice: add an extra jalapeno (or two!) into the avocado cream sauce to make it extra spicy.
Flour Tortillas: sub the corn tortillas with flour tortillas to make a larger taco. Flour tortillas are often not as crumbly as corn tortillas; however, they are not gluten free.
Toppings: add extra toppings, such as cabbage, diced tomatoes, pico, sour cream or shredded cheese.

Expert Tips

Meal prep this recipe by seasoning the shrimp with spices the night before.
Make this recipe faster by multi-tasking. While the shrimp cooks, being making the avocado sauce. Stir the shrimp periodically however, so it doesn’t burn.
Use a small food processor to blend the avocado cream sauce. If you only have a large food processor, double or triple the recipe so the processor has enough substance in it to successfully blend.

Nutrition Information

One serving (two tacos with half of the shrimp) contains 450 calories.
The tacos are considered high protein: they contain 28 grams of protein per serving.
There are 32 grams of carb and 24 grams of fat per serving.
The tacos are high in potassium, at 428mg per serving. They also contain Vitamin A (16.5%) and Vitamin C (24%).
Shrimp are known for being a low calorie, high protein food option. They do contain a small amount of cholesterol, however do not have any carbohydrates.

Nutrition Adjustments

To Make this Low Carb: remove the corn tortillas. Serve the shrimp plain or over a bed of lettuce.
Low sodium version: do not add any extra salt when seasoning the shrimp.
Nutrient dense version: top the shrimp tacos with tomatoes, cabbage, shredded carrots or pico. The healthy fat in the avocado will help your body absorb the nutrients in some of the other vegetables.

Frequently Asked Questions

Can I make these in the oven?

Yes, these can be made in the oven. Prep the shrimp by coating with olive oil and spices. Grease a baking sheet and spread the shrimp evenly on the sheet. Bake at 350F for 7-9 minutes or until cooked thoroughly.

How do I tell when the shrimp is cooked?

The best method to tell if shrimp is cooked is by taking the temperature with a meat thermometer. The temperature of the shrimp should read 145F. Shrimp will also start to appear opaque in color when cooked.

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