Grilled Shrimp Tacos with Avocado Salsa
These Grilled Shrimp Tacos with Avocado Salsa are fresh, smoky, and packed with bright flavor. Juicy grilled shrimp pair perfectly with a creamy, zesty avocado salsa that adds richness and crunch in every bite. It’s a light yet satisfying taco recipe that’s perfect for quick dinners, summer meals, or casual entertaining.
Ingredients
For the Grilled Shrimp
- 1½ pounds large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Avocado Salsa
- 2 ripe avocados diced
- 1 cup cherry tomatoes diced
- ¼ cup red onion finely chopped
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt or to taste
For Serving
- 8 –12 small tortillas corn or flour
- Lime wedges
- Optional: shredded cabbage cotija cheese, sour cream, or crema
Instructions
Step 1: Marinate the Shrimp
- In a large bowl, combine olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Add the shrimp and toss until evenly coated.
- Let marinate for 10–15 minutes only. Longer than that and the lime juice can start to “cook” the shrimp.
Step 2: Prepare the Avocado Salsa
- In a medium bowl, gently combine diced avocado, tomatoes, red onion, cilantro, lime juice, and salt. Toss carefully to avoid mashing the avocado.
- Cover and refrigerate while you grill the shrimp.
Step 3: Preheat the Grill
- Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Step 4: Grill the Shrimp
- Thread shrimp onto skewers or place directly on the grill. Cook for 2–3 minutes per side, until opaque with light char marks.
- Remove immediately to avoid overcooking.
Step 5: Warm the Tortillas
- Warm tortillas directly on the grill for about 20–30 seconds per side, or wrap them in foil and heat briefly.
Step 6: Assemble the Tacos
- Fill each tortilla with grilled shrimp. Top generously with avocado salsa and any optional toppings. Finish with a squeeze of lime.
Video
Notes
📝 Notes
- Use large, peeled, and deveined shrimp for easy grilling.
- Marinate shrimp briefly; long marinades can make shrimp mushy.
- Preheat the grill or grill pan for quick, even cooking.
- Cook shrimp just until pink and opaque to avoid overcooking.
- Fresh avocado works best for a creamy, chunky salsa.
- Warm tortillas before assembling for better texture.
- Assemble tacos just before serving to keep everything fresh.
- Store leftover shrimp and salsa separately in the fridge.
🍽️ Nutrition Facts (Per Serving)
Calories: 380 kcal,Carbohydrates: 34 g,
Fiber: 6 g,
Sugars: 4 g,
Protein: 26 g,
Fat: 18 g,
Saturated Fat: 4 g,
Cholesterol: 165 mg,
Sodium: 620 mg,
Potassium: 520 mg,
Calcium: 140 mg,
Iron: 2.3 mg