Grilled Shrimp Tacos with Avocado Salsa Recipe
If you’re craving a light, vibrant meal that feels like a mini vacation, this Grilled Shrimp Tacos with Avocado Salsa Recipe is about to become your new obsession! Juicy, smoky shrimp meet creamy avocado salsa in a warm tortilla for a bite that’s bursting with flavor and color. Whether you’re feeding a crowd or just treating yourself on a weeknight, these tacos deliver that perfect balance of zesty, fresh, and satisfying—and they’re ready in under half an hour!
Ingredients You’ll Need
The beauty of this Grilled Shrimp Tacos with Avocado Salsa Recipe lies in its simplicity—each ingredient is carefully chosen to bring brightness, depth, or luscious texture to your plate. With just a handful of fresh ingredients and a few pantry staples, you’ll have everything you need to create an unforgettable meal that tastes restaurant-worthy.
- Shrimp: Large shrimp are ideal—they cook quickly and soak up every bit of seasoning for tender, flavorful bites.
- Olive oil: Adds moisture and helps the spices adhere to the shrimp, while lending a subtle richness.
- Lime juice: Brightens up the marinade for the shrimp and the salsa, giving each bite a citrusy zing.
- Garlic: Minced fresh garlic brings a punch of aromatic flavor to the shrimp.
- Chili powder: Adds a gentle heat and earthy depth to the shrimp seasoning.
- Cumin: Gives the shrimp a warm, slightly smoky flavor that pairs perfectly with the other spices.
- Paprika: Lends a gorgeous color and mild sweetness to the marinade.
- Salt: Essential for drawing out all the flavors and balancing the seasoning.
- Black pepper: Adds a subtle kick and rounds out the spice blend.
- Corn tortillas: Toasted tortillas provide a toasty, slightly sweet base for the tacos—use flour if you prefer!
- Avocado: Diced avocado brings creaminess to the salsa, making each taco irresistibly rich.
- Cherry tomatoes: Halved for juicy bursts of sweetness and vibrant color.
- Red onion: Finely chopped to add a sharp, tangy crunch.
- Jalapeño: A little goes a long way—minced jalapeño delivers gentle heat and brightness.
- Fresh cilantro: Chopped cilantro offers a fresh, herby finish to the salsa.
- Lime juice (for salsa): Ties the salsa together with a refreshing pop of acidity.
- Salt (to taste): Helps all the salsa flavors shine—taste as you go!
How to Make Grilled Shrimp Tacos with Avocado Salsa Recipe
Step 1: Marinate the Shrimp
Start by tossing your peeled and deveined shrimp in a bowl with olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper. This quick marinade infuses the shrimp with bold, zesty flavor and keeps them juicy on the grill. Let them soak up all that goodness for about 15 to 20 minutes while you prep the salsa—no need for an overnight wait!
Step 2: Prepare the Avocado Salsa
While the shrimp are marinating, it’s time to whip up the avocado salsa. In a small bowl, combine diced avocado, halved cherry tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Gently stir everything together, being careful not to mash the avocado too much. Season with a pinch of salt to taste. This salsa is bright, creamy, and just a little spicy—the perfect topping for your warm tacos.
Step 3: Grill the Shrimp
Preheat your grill or a grill pan over medium-high heat. Once it’s hot, add the shrimp and grill them for 2 to 3 minutes per side. You’ll know they’re done when they turn pink and opaque—just be careful not to overcook, or they’ll get rubbery. This step is quick, so keep an eye on them!
Step 4: Warm the Tortillas
Toss the corn tortillas directly onto the grill for about 30 seconds per side. This quick char makes the tortillas pliable, adds a touch of smoky flavor, and keeps them from falling apart when you load them up with shrimp and salsa.
Step 5: Assemble the Tacos
To build your Grilled Shrimp Tacos with Avocado Salsa Recipe, place a generous scoop of grilled shrimp into each tortilla. Top with a big spoonful of avocado salsa, making sure every taco gets plenty of creamy, tangy, and spicy goodness. Serve immediately, with extra lime wedges if you love a little more citrus.
How to Serve Grilled Shrimp Tacos with Avocado Salsa Recipe
Garnishes
Finish your Grilled Shrimp Tacos with Avocado Salsa Recipe with a flourish of fresh cilantro, extra lime wedges, or even a sprinkle of chili flakes for added color and flavor. If you’re feeling fancy, a drizzle of sour cream or a handful of shredded cabbage can add more creaminess and crunch—totally optional, but always delicious!
Side Dishes
These tacos pair beautifully with light, summery sides. Think a crisp cabbage slaw, Mexican street corn, or a simple black bean salad. Chips and salsa or a citrusy margarita never hurt, either—keep it fresh and fun!
Creative Ways to Present
For a party-worthy platter, arrange the tacos on a large tray with all the toppings in little bowls so everyone can build their own. Or, make mini tacos using smaller tortillas for a cute appetizer version. You can even skewer the shrimp for a playful twist before grilling!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Grilled Shrimp Tacos with Avocado Salsa Recipe components, store the shrimp and salsa separately in airtight containers in the fridge. The shrimp will stay fresh for up to two days, while the avocado salsa is best enjoyed within 24 hours to preserve its bright color and flavor.
Freezing
Shrimp freeze beautifully! If you want to prep ahead, let the grilled shrimp cool completely, then freeze them in a single layer before transferring to a freezer bag. The avocado salsa, however, doesn’t freeze well due to the fresh ingredients—make that part fresh just before serving.
Reheating
To reheat the shrimp, simply warm them in a skillet over medium heat for a couple of minutes, just until heated through. You can also microwave them briefly, but the skillet method helps maintain their texture. Warm fresh tortillas and assemble with new salsa for the best results!
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating. This ensures they soak up all the flavors and grill beautifully without excess moisture.
What if I don’t have a grill?
No grill? No problem! A grill pan or even a regular skillet on the stovetop works well. You’ll still get that nice sear and delicious flavor in your Grilled Shrimp Tacos with Avocado Salsa Recipe.
How spicy are these tacos?
The heat level is pretty mild, thanks to just a touch of jalapeño and chili powder. If you love it hot, feel free to add more jalapeño or even a splash of hot sauce to the salsa or shrimp marinade.
Can I substitute chicken or another protein?
Definitely! This recipe works well with grilled chicken, fish, or even tofu if you’d like a vegetarian option. Adjust the cooking time accordingly, and let the flavors of the marinade and salsa work their magic.
How do I keep my avocado salsa from turning brown?
The lime juice in the salsa helps slow browning, but for the freshest look and taste, make the avocado salsa right before serving your Grilled Shrimp Tacos with Avocado Salsa Recipe. Cover tightly with plastic wrap pressed against the surface if you need to make it a bit ahead.
Final Thoughts
There’s something truly magical about biting into a taco packed with grilled shrimp, zesty salsa, and all the vibrant flavors of summer. I hope you give this Grilled Shrimp Tacos with Avocado Salsa Recipe a try—whether you’re cooking for friends or just treating yourself, it’s sure to become a staple in your kitchen. Happy taco night!
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Grilled Shrimp Tacos with Avocado Salsa Recipe
- Total Time: 25 minutes
- Yield: 4 servings (2 tacos per serving) 1x
- Diet: Non-Vegetarian
Description
These Grilled Shrimp Tacos with Avocado Salsa offer a vibrant and healthy twist on traditional tacos, featuring succulent marinated shrimp grilled to perfection and topped with a fresh avocado salsa bursting with flavors of lime, jalapeño, and cilantro. Perfect for a quick and tasty summer meal.
Ingredients
Shrimp Marinade
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Tacos and Salsa
- 8 small corn tortillas
- 1 avocado (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1 tablespoon jalapeño (minced)
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon lime juice (for salsa)
- Salt to taste
Instructions
- Marinate Shrimp: In a medium bowl, toss the shrimp with olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper. Allow the shrimp to marinate for 15–20 minutes to absorb the flavors while you prepare the salsa.
- Prepare Avocado Salsa: In a small bowl, combine the diced avocado, halved cherry tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Gently stir the ingredients together and season with salt to taste.
- Grill Shrimp: Preheat a grill or grill pan to medium-high heat. Grill the marinated shrimp for about 2–3 minutes on each side until they turn pink and opaque, indicating they are fully cooked.
- Warm Tortillas: Place the corn tortillas on the grill and warm each side for about 30 seconds to make them pliable and bring out their flavor.
- Assemble Tacos: Place the grilled shrimp evenly into the warmed tortillas. Top each taco with a spoonful of the fresh avocado salsa. Serve immediately, optionally with extra lime wedges for added zing.
Notes
- You can substitute flour tortillas if preferred.
- Adding shredded cabbage or a drizzle of sour cream complements the tacos with additional texture and creaminess.
- Shrimp cook very quickly; avoid overcooking to prevent rubbery texture.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 360
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 145 mg
