Honey-Lime Shrimp Tacos and Avocado Crema

Happy Second Annual Taco Tuesday amigos!

Though we’re well into November, DC people were not quite ready for the cold front that just swooped into town. And to be fair, last week was in the low 70s. In my attempt to beat the winter blues, I whipped up a summery dish: honey-lime shrimps tacos with avocado crema. If you ever decide to make this, you’re in for a Cabo San Lucas like treat.

Shopping List

  • 8 corn tortillas (Yes, you can use flour tortillas if you want.)
  • 1  lb medium uncooked shrimp, peeled and deveined
For the marinade:
  • Juice of two limes
  • 2 tbsp Olive oil
  • 1 tbsp cayenne pepper
  • 1 tbsp adobo pepper sauce
  • 2 cloves garlic, minced
  • 1 tsp honey
  • Salt to taste
For the avocado crema:
  • 1 avocado
  • 2 chipotle peppers in adobo
  • ¼ cup fat-free sour cream
  • Juice of 1 lime
  • ¼ cup milk
  • 1 clove garlic
  • Salt to taste
First begin by rinsing off your shrimp with cool water and patting dry with a paper towel. I like to keep the tails on the shrimp to give a little more oompf to the flavor as they cook.
Next, start the marinade by simply combining all ingredients into a large bowel and whisking for a few seconds.


Place your clean shrimp into a gallon ziplock bag and cover with the marinade. I added a few of the used limes to the bag for good zesty measure.


Put this bag in the fridge and let your shrimp marinate for at least an hour. I suggest whatever activity you choose to pass the time involves wine of your choice.

Speaking of…


I am a sucker for cool wine labels. But I’m MORE of a sucker for New Zealand Marlborough sauvignon blanc. This vibrant and zesty wine goes great with the juicy honey-lime shrimp. The palate is full of exotics fruits and has crisp and pure finish, complementing your tacos perfectly.


The star of this dish is one of my favorite condiments: avocado crema. Don’t feel like this bad boy only goes with tacos. Leftover crema tastes amazing over eggs in the morning!


Squeeze the juice of 1 lime into the food process and follow with your avocado, chipotle peppers in adobo, sour cream, milk, garlic, and a few pinches of salt.


Puree in the food processor until you have a smooth, creamy sauce. Don’t be turned off by the funny color, as seen below, this stuff is ridiculous.


After about an hour of marinating, your shrimp should be read to hit the pan. Heat a large pan over medium heat and when hot, pour in your shrimp and marinade, removing the left over lime slices.


Allow your shrimp to cook for only a minute or so. Remove from the pan as soon as they become opaque or you’ll end up with some overcooked, rubber like shrimp.  As soon as your shrimp finish cooking, get ready to rock and roll on building your tacos. I like to nuke my tortillas in the microwave to warm them up a bit. Next, spread a good dollop of your crema on the tortilla.



Add some sliced avocados, fresh pico de gallo and your shrimp.


Follow with a spoon full of the marinade from the pan.


And sit down to a light yet decadent meal that will make you forget winter is coming.



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