Shrimp Tacos with Avocado Salsa
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Dig into scrumptious shrimp tacos, loaded with juicy shrimp and a zesty avocado salsa, for a fun and delicious twist on your next taco night!
These shrimp tacos, packed with juicy shrimp and spicy avocado salsa, are a staple in my summer lineup and one of my favorite shrimp recipes. Perfect for easy weeknight meals or casual cookouts with friends, they’re not only bursting with flavor but also healthy and super fun to serve. You can prep in advance, but honestly, they’re so quick to throw together, you might as well just make them last-minute. Just fire up the grill—or heat up a skillet—and set out all the fixings. Everyone can build their tacos just how they like them. And since it’s all about hands-on eating, round out the meal with some fresh boiled corn on the cob or grilled Mexican street corn.
“This meal is one of our favorites to make in the summer! We love the avocado salsa so much that we make a double batch – some for the tacos, then extra to eat with chips. It is light, fresh, and the grilled shrimp are very flavorful.”
What You’ll Need To Make Shrimp Tacos
- Shallot and garlic: The aromatics that flavor the salsa, adding depth and pungency.
- Jalapeño pepper: Provides a moderate kick of heat.
- Tomato: Contributes body and sweetness to the salsa.
- Avocado: Adds a creamy, rich, buttery texture.
- Lime juice: Infuses a bright, tangy flavor to balance the richness of the avocado.
- Cilantro: Introduces a fresh, herbal note to the salsa.
- Chili powder and cayenne pepper: Add smoky flavor and a touch of heat to the shrimp.
- Shrimp: The main protein component, offering a sweet and meaty texture. I recommend buying frozen shrimp labeled “shell split and deveined,” which is often fresher than the “fresh” shrimp at the supermarket, typically just thawed frozen shrimp.
- Corn or flour tortillas: The base of the taco. Some brands of corn tortillas can be dry; I recommend Mission Super-Soft Corn Tortillas for store-bought, or check out my recipe for homemade corn tortillas if you’re up for making your own.
- Chopped red cabbage: Adds crunch and a peppery flavor, giving the tacos a nice texture contrast.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by making the avocado salsa. For the jalapeño pepper, I cut the flesh off of the seeds, ribs, and stem, leaving the spiciest part of the pepper behind. If you like more heat, throw in some of the seeds. (When working with jalapeños, avoid touching your eyes and wash your hands well afterwards.) Combine the jalapeño pepper with the shallot and garlic in a food processor.
Process until finely minced.
Add the mixture to a bowl along with the avocado, tomato, salt, lime juice, and chopped cilantro.
Stir to combine. When you taste it, you might worry that it’s too spicy but, rest assured, it’ll be perfect combined with the shrimp and fixins in the tacos. It’s not intended to be eaten on its own like guacamole.
Next, prepare the shrimp by combining it with the olive oil, chili powder, salt, and cayenne pepper.
Toss until evenly combined.
You have the option of grilling the shrimp or cooking it in a skillet. Either way, they’ll only need to cook for 1½ to 2 minutes per side. You’ll know they’re done when they look opaque and start to curl into a more-closed “C” shape. Place the shrimp on a serving platter and cover to keep warm.
Finally, heat the tortillas on the grill, on the stovetop, or in the microwave, and assemble the tacos with all the fixings.
Video Tutorial
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Shrimp Tacos with Avocado Salsa
Dig into scrumptious shrimp tacos, loaded with juicy shrimp and a zesty avocado salsa, for a fun and delicious twist on your next taco night!
Ingredients
For the Salsa
- 1 small shallot, roughly chopped
- 1 jalapeño pepper, seeded and roughly chopped
- 2 garlic cloves, roughly chopped
- 1 tomato, seeded and diced
- 1 avocado, pitted and diced
- ¾ teaspoon salt
- 1 tablespoon fresh lime juice, from half a lime
- ¼ cup loosely packed fresh cilantro leaves, coarsely chopped
For the Shrimp
- 1½ tablespoons olive oil
- 1½ teaspoons chili powder
- ½ teaspoon salt
- Scant ⅛ teaspoon cayenne pepper
- 1½ pounds large (31/35) or extra large (26/30) shrimp, peeled, de-veined, and tail removed, thawed if frozen (see note)
For Assembling
- 8 to 10 six-inch corn or flour tortillas
- 2 cups chopped red cabbage, for serving
- 2 limes, cut into wedges, for serving
- 1 cup sour cream, for serving
Instructions
- Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the steel blade and process until finely chopped (a mini food processor is best, but large will work too). Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)
- Prepare the Shrimp: In a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning.
- To Grill: Heat the grill to medium and grease the grill grates with a wad of paper towels dipped in vegetable oil or spray with non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm.
- To Cook Indoors: Heat a large skillet over medium heat and add just enough vegetable oil to lightly coat the bottom. Once the skillet is hot, add the shrimp in a single layer. You'll need to cook the shrimp in batches to avoid overcrowding. Cook each batch for about 1½ to 2 minutes on each side, or until the shrimp turn opaque and pink. Once cooked, transfer the shrimp to a serving platter and cover to keep them warm.
- Warm the Tortillas: Grill the tortillas until warm and slightly charred, about 20 seconds per side. Alternatively, heat the tortillas on the stovetop or in the microwave according to the package instructions.
- Assemble: Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos.
- Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time.
- Note: If you're planning to grill the shrimp, I recommend using extra-large shrimp to prevent them from slipping through the grates. If you're still concerned about losing any to the flames, threading them onto skewers is a great solution.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 517
- Fat: 27g
- Saturated fat: 9g
- Carbohydrates: 42g
- Sugar: 7g
- Fiber: 10g
- Protein: 30g
- Sodium: 1075mg
- Cholesterol: 244mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Made these last night, after a couple of margaritas, and they still turned out beautifully! Two each was a full meal with nice big fresh prawns. Another really wonderful and easy weekday/weekend dinner that came together super fast. I had everything ready and just cooked (don’t have a bbq) the prawns, heated the tortillas and VOILA. Superb mix of flavours and textures, Jenn. Thank you.
The avocado salsa was FIRE!! So so good. This recipe was a hit! No leftovers here.
Divine! Loved these!
I made the avocado salsa and it tasted great – I put saran wrap over it and put it in the fridge for probably an hour – maybe an 1.5 hours – and it was a bit watery and sad looking when I pulled it out to serve, but I expected that. However, it was REALLY BITTER when I served it – which was strange because it was fine when I first mixed it. Any ideas on what went wrong?
Hi Margaret, When you put the salsa in the fridge, did you press the saran wrap up against it? If not and it’s exposed to air, the avocado can oxidize which can change its color and give it a bitter flavor.
Made these last night and they were great! Got a nice long ‘Mmmmmm!’ from my husband. I’d never made tacos with shrimp before so our daughter was repulsed at the site of them but after trying one she said under her breath “omg, best tacos ever.” I had to ask her to speak up. 😉 Super easy too which is always a plus. Thank you!
Happy anniversary, Jenn!
❣️
Great recipe! Thanks!