Shrimp Tacos with Avocado Crema


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Shrimp Tacos with Avocado Crema

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    Smokey grilled shrimp, bright crunchy slaw, and a rich avocado crema team up to form the ultimate taco. 

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    Servings and Ingredients

    Serves 6
    1 (7-oz.) can chipotle peppers in adobo sauce
    2 tbsp. honey
    ¼ tsp. kosher salt
    1 lbs. (26-to-30-ct.) raw shrimp, peeled, deveined and tails removed
    1 tbsp. vegetable oil
    6 (6-inch) flour tortillas
    ½ tbsp. lime zest
    ⅓ c. fresh lime juice
    2 tbsp. honey
    ¼ tsp. kosher salt
    ⅛ tsp. black pepper
    2 c. shredded red cabbage
    2 green onions, thinly sliced
    2 tbsp. chopped cilantro, plus additional for garnish
    1 avocado, peeled and pitted
    ½ c. sour cream
    2 tbsp. fresh lime juice
    1 clove(s) garlic, minced
    ¼ tsp. kosher salt

    Things To Grab

    • 2 large bowls
    • Whisk
    • Grill or grill pan
    • Food processor


    1. For tacos, drain adobo sauce from canned peppers into a large bowl. Reserve peppers for another use. Stir in 2 tablespoons honey and 1/4 teaspoon salt until combined. Add shrimp; toss to coat. Set aside.

    2. For slaw, whisk lime zest, lime juice, 2 tablespoons honey, 1/4 teaspoon salt and  black pepper in a large bowl. Stir in cabbage, green onions and 2 tablespoons cilantro. Set aside.

    3. For crema, place avocado, sour cream, 2 tablespoons lime juice, garlic and 1/4 teaspoon salt in food processor. Cover and pulse until smooth and creamy. Set aside.

    4. Heat vegetable oil in a large grill pan over high heat. Cook shrimp in hot grill pan for 3 to 4 minutes or until shrimp reach 145 degrees, turning halfway through. Remove from heat.

    5. Meanwhile, heat tortillas according to package directions; keep warm.

    6. To serve, divide shrimp and slaw mixture among tortillas. Top with crema. Garnish with additional cilantro, if desired.

    Recipe Source:

    Courtesy of Coca-Cola