Meet your new weeknight obsession: Shrimp Tacos with Avocado Salsa. Bursting with juicy, perfectly seasoned shrimp and topped with a vibrant avocado salsa that brings freshness to every bite, this dish is a summer dream come true any time of year. With minimal prep and quick cooking, it’s all about bold flavors, satisfying textures, and a meal that magically disappears from plates before you can even blink. If you’re after a dish that tastes like a sunshine-filled fiesta, you’re going to fall in love with Shrimp Tacos with Avocado Salsa.

Shrimp Tacos with Avocado Salsa Recipe - Recipe Image

Ingredients You’ll Need

The magic of Shrimp Tacos with Avocado Salsa comes from a handful of fresh, colorful, and straightforward ingredients. Each one plays an essential role in building bold flavor and irresistible texture—so don’t skip a thing!

Shrimp: Sweet, plump, and quick-cooking, shrimp are the star of the show—be sure to use peeled and deveined for easy eating.
Olive oil: A splash for coating the shrimp helps keep them juicy and brings together all the spices.
Chili powder: Adds mild heat and warm depth for that classic taco flavor.
Smoked paprika: This brings subtle smokiness, which pairs beautifully with the shrimp’s natural sweetness.
Garlic powder: Infuses a gentle, garlicky backdrop that enhances the savory appeal.
Cumin: Offers an earthy, slightly nutty note that ties everything together.
Salt: Just enough to bring out all the flavors in both shrimp and salsa.
Black pepper: For a bit of bite that rounds out the seasoning blend.
Corn or flour tortillas: Grab your favorite—corn brings a classic chew and bold flavor, while flour is soft and flexible.
Avocado: Creamy, dreamy, and essential for that luscious salsa that sits atop your taco.
Cherry tomatoes: Juicy bursts of sweetness and color for your fresh salsa.
Red onion: Adds crunchy zing and sharpness to the salsa for the perfect punch.
Cilantro: Bright herbal notes that bring incredible freshness to every bite.
Lime juice: Zesty tang that wakes up all the flavors in the salsa (and the whole taco, honestly).
Salt and black pepper (for salsa): To season the salsa just right before piling it high.

How to Make Shrimp Tacos with Avocado Salsa

Step 1: Season and Marinate the Shrimp

Start by tumbling your shrimp into a medium bowl, then shower them with the olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Use your hands or a spoon to make sure every little shrimp is glistening and speckled with seasoning. Let the mixture sit while you prep the salsa, giving the flavors a moment to cozy up together.

Step 2: Sizzle the Shrimp

Heat a large skillet over medium-high heat. Once it’s nice and hot, add the shrimp in a single layer. Cook for 2 to 3 minutes per side—watch for that bright pink color and a bit of golden brown on the edges. They cook lightning fast, so don’t walk away! As soon as they’re opaque and curled into little Cs, pull them from the heat to keep them juicy.

Step 3: Whip Up the Avocado Salsa

While the shrimp cool, grab a fresh bowl and toss in your diced avocado, quartered cherry tomatoes, finely chopped red onion, and fresh cilantro. Spoon in that lively lime juice, sprinkle with salt and black pepper, and gently toss it all together. Be careful not to mash the avocado—you want those creamy chunks!

Step 4: Warm the Tortillas

No one likes a cold taco! Take your tortillas and either give them a quick flip in a dry skillet (just 20 to 30 seconds per side) or wrap them in foil and pop them into the oven until they’re softened and pliable. A warm tortilla makes all the difference in the Shrimp Tacos with Avocado Salsa experience.

Step 5: Assemble Your Tacos

Now comes the part you’ve been waiting for. Layer on those juicy shrimp, spoon a generous helping of avocado salsa over each serving, and get ready for the fiesta in your mouth. Serve immediately for peak deliciousness—don’t forget a few extra lime wedges on the side for the final zing!

How to Serve Shrimp Tacos with Avocado Salsa

Garnishes

The perfect Shrimp Tacos with Avocado Salsa are all about the finishing touches. Think creamy spicy mayo drizzles, a sprinkle of tangy cotija cheese, sliced radishes for crunch, or a final scattering of fresh cilantro. A wedge or two of lime takes each bite over the top.

Side Dishes

For a truly satisfying meal, team your tacos with sides like cilantro-lime rice, zesty black beans, or a crunchy cabbage slaw. Grilled corn on the cob or a fruity mango salad can also complement the bright flavors and give you that ultimate taco night vibe.

Creative Ways to Present

Make it a taco bar for parties—keep the shrimp and salsa in warm bowls and let everyone build their own tacos, or serve mini street-style versions as appetizers. If you’re packing lunch, layer everything in a burrito bowl with extra greens and chips. However you present them, Shrimp Tacos with Avocado Salsa will steal the spotlight every time.

Make Ahead and Storage

Storing Leftovers

Separate your shrimp, salsa, and tortillas before storing—this way, nothing gets soggy. Place the shrimp in an airtight container in the fridge, and do the same with the avocado salsa (press cling wrap right onto the salsa’s surface to help slow down browning). Tortillas can be stored in a resealable bag at room temperature for up to two days.

Freezing

Shrimp freezes beautifully! If you want to get ahead, cook and cool the shrimp, then freeze in a single layer before transferring to a freezer bag. Unfortunately, the avocado salsa isn’t a good candidate for freezing since avocados don’t love the cold. Just make the salsa fresh each time for best results.

Reheating

To reheat shrimp, set a skillet over low heat and stir the shrimp gently until warm—they only need a minute or two. Avoid microwaving, which can make them rubbery. Tortillas can be quickly reheated in a pan or a warm oven. Reassemble and top with freshly made salsa for Shrimp Tacos with Avocado Salsa that taste freshly made.

FAQs

Can I grill the shrimp instead of pan-cooking?

Absolutely! Grilling adds a smoky char that pairs so well with the avocado salsa. Just thread the seasoned shrimp onto skewers and grill over medium-high heat for about 2 minutes each side.

What kind of shrimp should I buy for Shrimp Tacos with Avocado Salsa?

Look for medium shrimp (often labeled 41/50 count per pound), peeled and deveined for convenience. Wild-caught shrimp have the best flavor, but any fresh or frozen shrimp will work beautifully—just make sure they’re fully thawed and patted dry before cooking.

Is the recipe gluten-free?

Yes, as long as you use corn tortillas, Shrimp Tacos with Avocado Salsa are completely gluten-free and perfect for folks with gluten sensitivities. Flour tortillas work too if gluten isn’t an issue.

How spicy are these tacos?

The recipe as written is mild, but you can easily turn up the heat by adding a pinch of cayenne to the shrimp seasoning or stirring in diced jalapeño to the avocado salsa. It’s super adaptable to your preferred spice level!

Can I make the avocado salsa ahead of time?

You can prep the tomatoes, onion, and cilantro in advance, but dice and add the avocado no more than an hour before serving to keep it vibrant and fresh. Squeeze a little extra lime juice over top if you need to store it a bit longer in the fridge.

Final Thoughts

There’s just something magical about a meal that comes together this quickly yet delivers such a punch of flavor and fun. If you’re ready to brighten up your dinner routine, Shrimp Tacos with Avocado Salsa are your ticket to instant joy at the table. Give them a try—you’ll want to make them again and again!

Shrimp Tacos with Avocado Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: Emma
Total Time: 21 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Shrimp Tacos with Avocado Salsa are a delicious and healthy meal option that is perfect for a quick weeknight dinner or a casual gathering with friends. The flavorful shrimp combined with the creamy avocado salsa makes for a refreshing and satisfying taco experience.

Ingredients

Scale

For the Shrimp:

1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
8 small corn or flour tortillas

For the Avocado Salsa:

1 large avocado, diced
1 cup cherry tomatoes, quartered
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
Salt and black pepper to taste

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Instructions

Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
Make the Avocado Salsa: In another bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper and toss gently to combine.
Warm the Tortillas: Warm the tortillas in a dry skillet or wrap in foil and heat in the oven until pliable.
Assemble the Tacos: Divide the shrimp among the tortillas and top with generous spoonfuls of avocado salsa. Serve immediately with extra lime wedges if desired.