If you’re searching for a vibrant, fresh, and crowd-pleasing dinner that feels like a mini vacation with every bite, Shrimp Tacos with Avocado Salsa are exactly what you need. Plump, perfectly seasoned shrimp, nestled in soft tortillas and topped with a zesty homemade avocado salsa, create a delightful contrast of flavors and textures that is simply irresistible. Whether you’re cooking for your family or entertaining friends, this recipe is bound to become a new favorite for casual weeknights or festive gatherings alike.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Shrimp Tacos with Avocado Salsa is how easy it is to find and prepare each ingredient. Each element brings something special, from bold spices and buttery shrimp to creamy avocado and juicy tomatoes, coming together for joyful color and flavor in every bite.
- Shrimp (1 pound, medium, peeled and deveined): Quick-cooking and tender, shrimp make these tacos feel extra-luxurious with minimal effort required.
- Olive Oil (1 tablespoon): Adds richness to the shrimp and helps the spices stick beautifully.
- Chili Powder (1 teaspoon): The core of the spice blend, offering deep, earthy flavor with a subtle kick.
- Smoked Paprika (1/2 teaspoon): Gives a slightly smoky edge that really elevates the shrimp.
- Garlic Powder (1/2 teaspoon): Infuses irresistible savory notes without the fuss of fresh garlic.
- Cumin (1/4 teaspoon): Contributes a warm, nutty undertone that rounds out the seasoning.
- Salt (1/4 teaspoon): Essential for brightening the flavors in both the shrimp and salsa.
- Black Pepper (1/4 teaspoon): Adds a touch of boldness and depth to the whole dish.
- Corn or Flour Tortillas (8 small): Soft, warm tortillas are the ultimate vessel for piling up your shrimp and salsa.
- Avocado (1 large, diced): Provides creamy texture and a hint of luxuriousness in the salsa.
- Cherry Tomatoes (1 cup, quartered): Burst with juicy sweetness to brighten up each taco.
- Red Onion (1/4 cup, finely chopped): Adds zingy crunch and beautiful color contrast in the salsa.
- Fresh Cilantro (1/4 cup, chopped): Brings a burst of herby freshness that truly makes the salsa pop.
- Fresh Lime Juice (2 tablespoons): Brightens everything up and ties the flavors together in the salsa.
- Salt & Black Pepper (to taste, for salsa): Season to your liking for perfectly balanced freshness in every bite.
How to Make Shrimp Tacos with Avocado Salsa
Step 1: Season the Shrimp
Start by tossing the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper in a medium bowl. This blend of spices sticks beautifully to the shrimp, ensuring that every bite is flavorful and zesty. Let them marinate for a few minutes while you prepare the salsa for maximum flavor infusion!
Step 2: Cook the Shrimp
Heat a large skillet over medium-high heat, then add the seasoned shrimp in a single layer. Sauté for 2 to 3 minutes per side, just until the shrimp turn pink and opaque. They’ll develop a subtle char and a mouthwatering aroma as they cook. Be careful not to overcook; shrimp become rubbery if left too long. Remove from heat and set aside.
Step 3: Prepare the Avocado Salsa
In another bowl, combine the diced avocado, cherry tomatoes, finely chopped red onion, fresh cilantro, and a generous squeeze of lime juice. Season with salt and black pepper to your liking, and gently toss everything together. The creamy avocado, fresh tomatoes, and citrusy zing create a salsa that you’ll want to eat straight from the bowl!
Step 4: Warm the Tortillas
Nothing beats the taste and texture of freshly warmed tortillas. You can heat them individually in a dry skillet, or wrap them in foil and pop them into the oven for a few minutes until they’re soft and pliable. This tiny step is key for authentic, restaurant-quality Shrimp Tacos with Avocado Salsa.
Step 5: Assemble and Serve
Lay your warm tortillas out and divide the cooked shrimp evenly among them. Spoon that gorgeous avocado salsa generously over the top of each taco. Serve immediately, with extra lime wedges on the side if you like a tart finish. Dinner is served!
How to Serve Shrimp Tacos with Avocado Salsa
Garnishes
Garnishing makes these tacos feel extra special. Sprinkle with more fresh cilantro or a handful of finely sliced radishes for peppery crunch. Crumbled cotija cheese adds salty richness, and a drizzle of spicy mayo will bring a creamy, tangy finish that elevates every bite of Shrimp Tacos with Avocado Salsa.
Side Dishes
Pair these tacos with classic Mexican rice or light, citrusy black bean salad for a more filling meal. Street corn (elote) or a simple cabbage slaw adds crunch and color, making your Shrimp Tacos with Avocado Salsa even more memorable at the table.
Creative Ways to Present
For parties, set up a taco bar and let everyone build their own Shrimp Tacos with Avocado Salsa, piling on their favorite toppings. Or arrange tacos on a platter, each adorned with different garnishes, so guests can sample a variety of tastes and textures. For a fun twist, try serving the shrimp and salsa over crispy tostadas or bedded in lettuce wraps for a lighter option.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and avocado salsa will keep well when stored separately in airtight containers in the refrigerator for up to 2 days. To preserve the best flavor and texture, always keep tortillas, shrimp, and salsa apart until you’re ready to serve.
Freezing
Shrimp freeze beautifully! Store any cooked, cooled shrimp in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Avoid freezing the avocado salsa, as the texture and color will not hold up well; it’s best enjoyed fresh for these Shrimp Tacos with Avocado Salsa.
Reheating
Reheat shrimp quickly in a skillet over medium heat or in the microwave for just 30 seconds to 1 minute, so they don’t overcook. Warm your tortillas in the skillet or oven and add freshly made avocado salsa just before assembling your Shrimp Tacos with Avocado Salsa for maximum freshness and flavor.
FAQs
Can I use frozen shrimp for these tacos?
Absolutely! Just thaw the shrimp thoroughly and pat them dry before seasoning and cooking. Frozen shrimp work perfectly and make this recipe even more convenient for weeknight dinners.
What’s the best way to prevent my avocado from browning?
Tossing the diced avocado with lime juice not only adds zingy flavor, but also helps slow down browning. If you’re prepping ahead, store the salsa with extra lime juice and cover tightly with plastic wrap so it touches the surface of the salsa.
Can I grill the shrimp instead of using a skillet?
Yes! Grilled shrimp bring out a wonderful smoky flavor that’s so delicious in Shrimp Tacos with Avocado Salsa. Thread the shrimp onto skewers and grill over medium-high heat for about 2 minutes per side, then proceed as usual.
Are these tacos gluten-free?
They sure are, as long as you use corn tortillas! If you have gluten concerns, just double-check that all your packaged ingredients (like spices and tortillas) are certified gluten-free.
How spicy are Shrimp Tacos with Avocado Salsa?
They offer mild heat from the chili powder and smoked paprika, but nothing overpowering. If you love spice, add a pinch of cayenne or serve with hot sauce for an extra kick.
Final Thoughts
There’s nothing quite like the burst of flavors and cheerful colors that Shrimp Tacos with Avocado Salsa bring to your table. The process is fun, the ingredients are fresh, and the finished dish is simply unforgettable. Give this recipe a try—you’ll be dreaming about taco night all week long!
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Shrimp Tacos with Avocado Salsa Recipe
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Shrimp Tacos with Avocado Salsa are a flavorful and satisfying meal that comes together quickly. Succulent shrimp seasoned with spices, paired with a creamy avocado salsa, all wrapped in warm tortillas – a perfect blend of textures and flavors.
Ingredients
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
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.
Notes
- For extra flavor, add a drizzle of spicy mayo or a sprinkle of crumbled cotija cheese.
- The shrimp can also be grilled instead of pan-seared.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 145mg
