Grilled shrimp tacos with avocado and lime crema on grilled fresh corn tortillas come together quickly for an easy and festive summer meal out on the patio.
Grilled Shrimp Tacos with Avocado-Lime Crema
By Sue Lau | Palatable Pastime
It’s the second Thursday of the month and that means it’s time for the #ImprovCooking food blogging group, hosted by Nichole Little to come together and create recipes using two unique ingredients.
This month it is all about avocado and lime. And I thought an avocado lime crema would be fantastic on some grilled shrimp tacos- because even though it is Thursday, we can still eat tacos, right? I can eat them any day of the week!
It is yet another excuse for me to fire up the grill, which I love to do. But unlike using the smoker which can take all day (and sometimes into the night) these easy to make shrimp tacos grill up in just a few short minutes.
The crema is also very easy to spin up in the food processor with just a few simple ingredients.
1 Ingredient + 1 Ingredient= Endless Possibilities
Avocado & Lime
-
- Grilled Shrimp Tacos with Avocado-Lime Crema by Palatable Pastime
- Strawberry Avocado Salsa by Kate’s Recipe Box
- Guacamole by Sneha’s Recipe
- Lime Avocado Hummus by Jolene’s Recipe Journal
- Avocado Toast with Lime Mayo by Our Good Life
- Carne Asada Fries by Cookaholic Wife
- Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
You Might Also Like:
Crispy Shrimp Street Tacos
Thai Style Fish Tacos
Copycat Bang Bang Shrimp Tacos
Grilled Duck Tacos with Salsa Naranja
Healthy Fish Tacos with Cilantro-Lime Crema

Grilled Shrimp Tacos with Avocado-Lime Crema
Ingredients
- 2 pounds large gulf shrimp peeled and deveined
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 20 fresh corn tortillas
- olive oil as needed for grilling
- 1/2 cup chopped red onion
- 1/2 cup minced fresh cilantro
- 2 fresh limes cut into wedges
- Ingredients for Avocado-Lime Crema:
- 1 avocado pitted
- 1/2 cup Mexican crema or thin sour cream
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon minced garlic
Instructions
- Place ingredients for crema in a food processor and pulse until smooth; keep chilled.
- Season shrimp with cumin, salt, pepper and a drizzle of oil.
- Drizzle double layers of corn tortillas with a little oil.
- Grill shrimp on a mesh grilling sheet several minutes or until opaque and lightly curled.
- Grill double layers of corn tortillas until warm and lightly charred.
- Serve shrimp on double layers of tortilla with onion, cilantro, and avocado-lime crema, with lime wedges on the side to squeeze over as desired.
Will be serving this up for a Fish Friday very soon. YUM
So colorful and fresh! Looks amazing!