Print

Shrimp Tacos with Avocado Salsa

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Shrimp Tacos with Avocado Salsa are fresh, flavorful tacos filled with juicy seasoned shrimp and topped with a creamy avocado salsa bursting with tomatoes, cilantro, and lime. This quick and colorful meal is perfect for weeknight dinners, Taco Tuesdays, or summer gatherings.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 2 ripe avocados, diced
  • 2 Roma tomatoes, diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, finely minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice (for salsa)
  • 1/4 teaspoon salt (for salsa)
  • 1/4 teaspoon black pepper (for salsa)
  • 8 corn or flour tortillas
  • 2 cups shredded cabbage
  • 1/2 cup crumbled cotija cheese or feta cheese (optional)
  • Lime wedges, for serving
  • Fresh cilantro leaves, for garnish
  • Sour cream or Mexican crema (optional)

Instructions

  1. In a medium bowl, toss the shrimp with the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice.
  2. Let the shrimp marinate for 10-15 minutes while preparing the avocado salsa.
  3. In a separate bowl, gently combine the diced avocado, tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and black pepper. Refrigerate until ready to serve.
  4. Heat a large skillet or grill pan over medium-high heat.
  5. Cook the shrimp for 2-3 minutes per side, or until pink, opaque, and cooked through.
  6. Warm the tortillas in a dry skillet or directly over a flame for a few seconds on each side.
  7. Fill each tortilla with shredded cabbage and several shrimp.
  8. Spoon the avocado salsa generously over the shrimp.
  9. Top with cotija cheese, fresh cilantro, and sour cream or Mexican crema if desired.
  10. Serve immediately with lime wedges.

Notes

  • Grill the shrimp instead of pan-cooking for extra smoky flavor.
  • Add diced mango or pineapple to the salsa for a tropical variation.
  • Use Cajun seasoning for a spicier twist.
  • Replace shrimp with grilled fish or chicken if preferred.
  • Store the shrimp, salsa, and tortillas separately in the refrigerator for up to 3 days. The avocado salsa is best enjoyed within 1 day.
  • Omit the cheese and sour cream or use dairy-free alternatives for a dairy-free version.
  • Serve with Mexican rice, black beans, grilled corn, or tortilla chips and salsa.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-tacos-with-avocado-salsa/