If you’re looking for a weeknight dinner with serious flavor and a dose of freshness, this Grilled Shrimp Tacos with Avocado Salsa Recipe absolutely delivers. Juicy, smoky shrimp get a bold spice rub, then pile into warm tortillas with a creamy, zesty avocado salsa. Every bite is a celebration of texture—crunchy cabbage, buttery avocado, sweet tomato, and that signature char from the grill. This vibrant dish is perfect for sharing, and easy enough to throw together even on the busiest evenings.

Grilled Shrimp Tacos with Avocado Salsa Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the secret behind this recipe’s magic—just a handful of fresh, colorful ingredients and a punchy spice blend work together to make every taco memorable. Each ingredient is chosen for the flavor, texture, or pop of color it brings, so you can taste the sunshine in every bite.

Shrimp: Large, peeled, and deveined shrimp cook fast and soak up spices beautifully for that mouthwatering grill flavor.
Olive Oil: Helps the spice blend cling to the shrimp and adds a subtle richness.
Chili Powder: Brings warm, earthy heat without overpowering the delicate shrimp.
Smoked Paprika: Lends a subtle smokiness that’s perfect for grilling.
Ground Cumin: Adds a savory, nutty depth that complements the other spices.
Garlic Powder: Delivers all the garlicky goodness without any fuss.
Cayenne Pepper (optional): For those who crave a little extra kick!
Salt and Pepper: Balance all the flavors and make everything pop.
Corn or Flour Tortillas: Choose your favorite base—corn for a gluten-free option, flour for a softer bite.
Avocado: Diced for a creamy, buttery bite in the salsa.
Tomato: Adds juicy sweetness and color to the salsa.
Red Onion: Finely chopped for a sharp, tangy crunch.
Jalapeño: Seeded and minced to give just the right touch of heat.
Lime Juice: Brightens everything up with fresh, zippy citrus.
Fresh Cilantro: Chopped for an herby, super-fresh finish.
Shredded Cabbage or Lettuce: Brings satisfying crunch and color to every taco.

How to Make Grilled Shrimp Tacos with Avocado Salsa Recipe

Step 1: Prepare the Shrimp and Marinade

Start by tossing your shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne (if you’re feeling bold), plus a sprinkle of salt and pepper. Make sure every shrimp is shimmery and coated—think of this as building flavor that will really shine once they hit the grill.

Step 2: Preheat Your Grill

Get your grill or grill pan nice and hot—medium-high is ideal. If you’re using skewers, thread the shrimp on now for easy flipping, but don’t worry if you don’t have any; directly on the grill works too.

Step 3: Grill the Shrimp

Lay the shrimp out in a single layer and grill for just 2 to 3 minutes per side. They’ll curl up and turn pink when they’re ready, picking up a little char and smoky aroma. Don’t wander far—shrimp cooks in a flash!

Step 4: Make the Avocado Salsa

While the shrimp cook, toss together avocado, tomato, red onion, jalapeño, lime juice, and cilantro in a bowl. Sprinkle with salt and gently mix so you keep those lovely avocado dices intact. The result: a fresh, creamy salsa with bright flavor and a little heat.

Step 5: Warm the Tortillas

Quickly warm each tortilla on the grill for 20 to 30 seconds a side. They’ll get a bit toasty and pliable, perfect for holding all your delicious fillings without cracking.

Step 6: Assemble the Tacos

Layer shredded cabbage or lettuce onto each tortilla, then add the hot grilled shrimp, and finish with a generous spoonful of avocado salsa. If you like, drizzle over a bit of sour cream, chipotle mayo, or serve with lime wedges for the freshest finish.

How to Serve Grilled Shrimp Tacos with Avocado Salsa Recipe

Garnishes

The right garnish can take your tacos from tasty to extraordinary. Try an extra squeeze of lime, a sprinkle of cotija cheese, or a handful of chopped cilantro. A dollop of sour cream or chipotle mayo adds an irresistible creamy touch that makes these tacos even more memorable.

Side Dishes

Balance out your Grilled Shrimp Tacos with Avocado Salsa Recipe with sides like charred corn, black bean salad, or refreshing watermelon slices. These light accompaniments make the meal feel like a summer feast, but keep everything relaxed and unfussy.

Creative Ways to Present

If you’re feeding a crowd, set up a DIY taco bar with all the fixings—shrimp, salsa, garnishes, warm tortillas, and extra limes—so everyone can build their own. Or, for a more elegant twist, serve each taco pre-assembled on a big platter with colorful garnishes for an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

Stash leftover shrimp and avocado salsa in separate airtight containers in the fridge. Stored this way, the shrimp will stay tasty for up to two days, while the salsa is best enjoyed within 24 hours to keep the avocado vibrant and fresh.

Freezing

While the salsa doesn’t freeze well due to the fresh avocado, you can freeze grilled shrimp by spreading them on a baking sheet to freeze individually, then transferring to a freezer bag. Thaw in the fridge before reheating, and they’ll be ready for future taco nights.

Reheating

Warm leftover shrimp gently in a skillet over medium-low heat, just until heated through, to avoid making them tough. Give the tortillas a quick reheat as well, then assemble your tacos as usual. The salsa should be served fresh or at room temperature for the best flavor and texture.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely—just make sure to thaw and pat them dry thoroughly before marinating. This helps them get that beautiful grill char and soak up all the spices for the best flavor.

Are corn or flour tortillas better for shrimp tacos?

Both have their fans! Corn tortillas have a slightly nutty flavor and are gluten-free, while flour tortillas are softer and a bit more pliable. Try both and see which you prefer with the Grilled Shrimp Tacos with Avocado Salsa Recipe.

What’s the best way to prevent the tortillas from breaking?

Warming your tortillas on the grill for a few seconds on each side makes them more flexible and less likely to crack when filling. If using corn tortillas, don’t skip this step!

Can I make the avocado salsa ahead of time?

It’s best enjoyed fresh, but you can prep the vegetables and keep them chilled separately, then add the avocado and lime juice just before serving to keep everything bright and green.

How spicy are these tacos?

With just a bit of jalapeño and optional cayenne, these tacos are more flavorful than fiery. If you want extra heat, add more jalapeño or leave in a few seeds—or skip the heat boosters for a milder version.

Final Thoughts

Bring some sunshine to your table and give the Grilled Shrimp Tacos with Avocado Salsa Recipe a try! The bold flavors, zesty salsa, and irresistible combination of textures are bound to become a repeat request from friends and family. Grab those tortillas and let the taco night festivities begin!

Grilled Shrimp Tacos with Avocado Salsa Recipe

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4.8 from 28 reviews

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

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Description

These Grilled Shrimp Tacos with Avocado Salsa are a perfect blend of flavors and textures – smoky grilled shrimp, creamy avocado salsa, and crisp cabbage all wrapped in warm tortillas. This easy and delicious recipe is sure to become a family favorite!

Ingredients

Scale

For the Grilled Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste

For the Avocado Salsa:

1 avocado, diced
1 small tomato, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced
Juice of 1 lime
2 tablespoons fresh cilantro, chopped
Shredded cabbage or lettuce for topping

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Instructions

Preheat the grill: Preheat grill or grill pan to medium-high heat.
Prepare the shrimp: In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper until evenly coated. Grill shrimp for 2–3 minutes per side, or until pink and opaque.
Make the avocado salsa: Combine avocado, tomato, red onion, jalapeño, lime juice, and cilantro in a bowl. Season with salt to taste.
Warm the tortillas: Warm tortillas on the grill for 20–30 seconds per side.
Assemble the tacos: Layer cabbage or lettuce, grilled shrimp, and avocado salsa on the tortillas. Serve immediately with extra lime wedges.

Notes

For a smoky twist, grill shrimp on skewers and char the tortillas directly over an open flame.
You can also add a drizzle of sour cream or chipotle mayo for extra creaminess.

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-Inspired