Shrimp Tacos with Avocado Salsa
This post may contain affiliate links. Read my full disclosure policy. These grilled shrimp tacos, topped with a zesty avocado salsa, are a fun (and easy!) way to shake up taco night—no marinating or fuss required. 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 packed with flavor, healthy, and 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. Round out the meal with some fresh boiled corn on the cob or grilled Mexican street corn and, for the adults, some citrusy, refreshing margaritas. “This is, far and away, my favorite shrimp taco recipe. I love the texture the shredded cabbage adds! We usually top ours off with a squeeze of fresh lime juice. Sublime!” What You’ll Need To Make Shrimp Tacos Avocado Salsa: A simple mix of shallot, garlic, jalapeño, tomato, avocado, lime juice, and cilantro. Olive Oil: Helps the chili powder and spices cling to the shrimp and adds a little richness as they cook. Chili powder and cayenne pepper: Give the shrimp a smoky, slightly spicy flavor—just enough to keep things interesting. Shrimp: I like to use frozen shrimp labeled “shell split and deveined”—it’s usually fresher than the “fresh” shrimp at the store, which is often just thawed from frozen. 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 a crunchy, colorful layer that gives the tacos a nice texture contrast. Jump to the printable recipe for precise measurements Avocado Salsa: A simple mix of shallot, garlic, jalapeño, tomato, avocado, lime juice, and cilantro. Olive Oil: Helps the chili powder and spices cling to the shrimp and adds a little richness as they cook. Chili powder and cayenne pepper: Give the shrimp a smoky, slightly spicy flavor—just enough to keep things interesting. Shrimp: I like to use frozen shrimp labeled “shell split and deveined”—it’s usually fresher than the “fresh” shrimp at the store, which is often just thawed from frozen. 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 a crunchy, colorful layer that gives the tacos a nice texture contrast. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Start the avocado salsa. Cut the flesh from the jalapeño, leaving behind the seeds and ribs (unless you want more heat). Add the jalapeño, shallot, and garlic to a food processor and pulse until finely chopped. When working with jalapeños, avoid touching your eyes and wash your hands well afterwards (or wear disposable gloves). Step 2: Finish the salsa. Scoop the jalapeño mixture into a bowl, then add the avocado, tomato, salt, lime juice, and cilantro. Stir to combine—it may seem spicy on its own, but it balances out once it’s in the tacos. (It’s not intended to be eaten on its own like guacamole.) Be careful not to overmix the salsa—gently folding helps keep the avocado from getting mushy. Step 3: Season the shrimp. In a bowl, toss the shrimp with olive oil, chili powder, salt, and cayenne until evenly coated. Step 4: Cook the shrimp. Grill or sauté the shrimp for 1½ to 2 minutes per side, just until opaque. Shrimp are done when they form a loose “C.” Transfer to a platter and cover loosely to keep warm. Step 5: Heat the tortillas, assemble, and enjoy. Heat the tortillas on the grill, on the stovetop, or in the microwave, and assemble the tacos with all the fixings. These tacos are great as-is, but I always put out small bowls with a few extra toppings so everyone can make theirs just how they like. Here are a few ideas to get you started: Cotija cheese Lime wedges for squeezing Fresh chopped cilantro leaves Sour Cream Cotija cheese Lime wedges for squeezing Fresh chopped cilantro leaves Sour Cream Video Tutorial MOre Tex-Mex FAvorites You’ll Love RecipeComments (239)Add Comment Recipe Comments (239) Add Comment 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 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) 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 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. 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 Powered by Per serving (4 servings) Calories: 517 Fat: 27g Saturated fat: 9g Carbohydrates: 42g Sugar: 7g Fiber: 10g Protein: 30g Sodium: 1075mg Cholesterol: 244mg 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. See more recipes: DinnerFish & SeafoodMost PopularMexicanTex-Mex Dinner Fish & Seafood Most Popular Mexican Tex-Mex