Grilled Shrimp Tacos with Avocado Salsa Recipe
If you’re looking to light up your next taco night, these Grilled Shrimp Tacos with Avocado Salsa are destined to become your go-to favorite. Imagine juicy, smoky shrimp nestled onto charred corn tortillas and topped with a zesty, fresh avocado salsa that’s bursting with color and bright flavor. This recipe checks all the boxes: it’s fast (hello, 25 minutes!), easy, packed with fresh ingredients, and brimming with the vibrant flavors of Mexican coastal cuisine. These shrimp tacos will have you dreaming of warm breezes and sunny skies, and they’re guaranteed to bring big smiles to your table!
Ingredients You’ll Need
The ingredient list for Grilled Shrimp Tacos with Avocado Salsa is refreshingly simple, yet every item serves a key role in building layers of flavor, crisp texture, and striking color. Good shrimp, ripe avocado, and a handful of spices and veggies are all you need to create something truly special, so gather your favorites and let’s get started!
- Large shrimp (1 pound, peeled and deveined): The heart of these tacos, shrimp cook quickly on the grill and deliver sweet, tender bites that pair perfectly with bold spices.
- Olive oil (1 tablespoon): Helps the seasonings stick to the shrimp, adds richness, and prevents sticking on the grill.
- Chili powder (1 teaspoon): Lends a mild heat and deep, earthy flavor that gives the shrimp their taco-night appeal.
- Ground cumin (1/2 teaspoon): Infuses the shrimp with a warm, nutty undertone that makes every bite a little cozier.
- Garlic powder (1/2 teaspoon): Delivers savory depth that balances out the chili and cumin beautifully.
- Paprika (1/4 teaspoon): Brings a subtle smokiness and a gorgeous red hue to the shrimp.
- Salt (1/4 teaspoon): Enhances all the flavors and brightens up the dish.
- Black pepper (1/4 teaspoon): Adds just enough zing and rounds out the spice mix.
- Corn tortillas (8 small): Warm, toasty tortillas are the essential and traditional base for these tacos.
- Avocado (1 ripe, diced): Creamy and rich, the avocado melds perfectly with the vibrant salsa.
- Red onion (1/4 cup, finely chopped): Adds crunch along with just the right kick and bright purple color.
- Cherry tomatoes (1/2 cup, quartered): Juicy and sweet, they add a refreshing burst of color and flavor to the salsa.
- Fresh cilantro (1/4 cup, chopped): Brings a zesty finish and unmistakable “taqueria” aroma.
- Lime (juice of 1): The essential squeeze of lime brightens both the shrimp and salsa.
- Jalapeño (1/2, finely chopped, optional): For those who like a little heat, jalapeño adds a lively spice and unmistakable flair.
How to Make Grilled Shrimp Tacos with Avocado Salsa
Step 1: Season the Shrimp
Start things off by tossing your peeled and deveined shrimp into a bowl with olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper. Get in there with your hands or a spoon, and make sure each shrimp is luxuriously coated in the spice medley. This punchy blend is what gives Grilled Shrimp Tacos with Avocado Salsa their irresistible flavor and beautiful color.
Step 2: Fire Up the Grill
Preheat your grill or grill pan to medium-high heat. Thread the seasoned shrimp onto skewers for easy flipping, or, if your shrimp are large enough, pop them straight onto the grill grates. Grill for two to three minutes per side—just long enough for them to turn opaque and develop those gorgeous char marks. Be sure not to overcook; shrimp are at their best when just-cooked and juicy!
Step 3: Make the Avocado Salsa
While the shrimp are sizzling, mix up the salsa. Gently combine diced avocado, finely chopped red onion, quartered cherry tomatoes, fresh cilantro, lime juice, and jalapeño (if you want a little kick) in a bowl. Toss everything together with care so those avocado chunks stay deliciously chunky. This ultra-fresh salsa is what makes Grilled Shrimp Tacos with Avocado Salsa such a standout dish—creamy, tangy, and loaded with texture.
Step 4: Warm the Tortillas
Pop your corn tortillas right onto the grill for about thirty seconds per side. This creates irresistible toasty edges and deeply enhances the corn flavor. Warm tortillas are more pliable and even more delicious, turning your tacos into true street-food-worthy bites.
Step 5: Assemble and Serve
Time for the grand finale! Place a few grilled shrimp on each tortilla, then top with a generous spoonful of fresh avocado salsa. Serve immediately while everything’s hot, and listen for that chorus of happy sighs at the table. These Grilled Shrimp Tacos with Avocado Salsa are best enjoyed with friends and sunshine, but honestly, they’ll steal the show in any setting.
How to Serve Grilled Shrimp Tacos with Avocado Salsa
Garnishes
Pile on some extra garnishes to take your tacos from great to unforgettable. A handful of shredded cabbage adds crunch and color, a drizzle of Mexican crema or sour cream lends coolness, and a few extra cilantro leaves brighten everything up. Don’t forget extra lime wedges—fresh lime juice brings out the best in every taco bite!
Side Dishes
Pair your Grilled Shrimp Tacos with Avocado Salsa with a simple side of black beans, crisp corn salad, or classic Mexican rice for a well-rounded meal. For something lighter, a fresh cucumber salad or a bowl of spicy mango chunks makes a playful contrast to the warm, savory shrimp.
Creative Ways to Present
Create a festive taco bar for your next gathering! Arrange shrimp, tortillas, salsa, and garnishes in pretty bowls, and let everyone build their perfect Grilled Shrimp Tacos with Avocado Salsa. For a casual party, skewer the shrimp and serve the salsa as a dip alongside mini tortillas for a playful, build-your-own appetizer.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extras, store shrimp, salsa, and tortillas separately in airtight containers in the refrigerator. This keeps everything fresh and prevents the tortillas from turning soggy. Plan to enjoy the leftovers within two days for the best taste and texture.
Freezing
While the assembled tacos don’t freeze well, you can absolutely freeze cooked shrimp in a freezer-safe container for up to two months. The avocado salsa is best fresh, though—avocados don’t love the freezer and will turn mushy and brown once thawed.
Reheating
Gently reheat leftover shrimp in a skillet over low heat or in the microwave in short bursts to avoid overcooking. Warm the tortillas on a dry pan or grill, and assemble your tacos just before eating for the freshest possible flavor. Add a squeeze of lime over the shrimp to perk them back up!
FAQs
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas are traditional, soft flour tortillas are a great option if you prefer their texture or have them on hand. They hold up beautifully with the juicy grilled shrimp and creamy avocado salsa.
What’s the best shrimp size for Grilled Shrimp Tacos with Avocado Salsa?
Large shrimp (16-20 count per pound) are ideal since they’re easy to grill and stay juicy. Smaller shrimp cook faster and may be trickier to handle, but you can absolutely use them—just keep an eye so they don’t overcook!
Is there a good substitute for avocado in the salsa?
If you’re out of avocado or catering to allergies, diced cucumber or mango works beautifully. Both options give a fun twist on the original, making your Grilled Shrimp Tacos with Avocado Salsa just as bright and delicious.
Can I make the salsa in advance?
You can prep the other salsa ingredients ahead and add avocado right before serving. This ensures the salsa stays vibrantly green and doesn’t brown. Just store everything covered in the fridge, and mix with avocado and lime juice at the last minute.
How do I know when the shrimp are cooked?
Shrimp are done as soon as they turn opaque and pink, with a slight curl. Overcooking will make them rubbery, so keep a close eye—usually, two to three minutes per side is all they need for Grilled Shrimp Tacos with Avocado Salsa perfection!
Final Thoughts
There’s something truly special about gathering around the table and sharing Grilled Shrimp Tacos with Avocado Salsa. Every bite is a celebration of color, flavor, and the joy of fresh, homemade food. If you’ve been searching for a meal that’s equal parts impressive and easy, this recipe is sure to win hearts. Give it a try—you’ll be craving taco night again before you know it!
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Grilled Shrimp Tacos with Avocado Salsa Recipe
- Total Time: 25 minutes
- Yield: 4 servings (8 tacos) 1x
- Diet: Non-Vegetarian
Description
These Grilled Shrimp Tacos with Avocado Salsa are a delicious and easy-to-make dish perfect for a quick weeknight dinner or entertaining guests. Juicy grilled shrimp seasoned with spices, topped with a fresh avocado salsa, all wrapped in warm corn tortillas.
Ingredients
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Avocado Salsa:
- 1 ripe avocado (diced)
- 1/4 cup red onion (finely chopped)
- 1/2 cup cherry tomatoes (quartered)
- 1/4 cup fresh cilantro (chopped)
- juice of 1 lime
- 1/2 jalapeño (finely chopped, optional)
For Serving:
- 8 small corn tortillas
Instructions
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat.
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper until evenly coated. Grill the shrimp for 2–3 minutes per side until cooked through.
- Make the Avocado Salsa: Combine avocado, red onion, cherry tomatoes, cilantro, lime juice, and jalapeño in a bowl.
- Warm Tortillas: Grill tortillas for about 30 seconds per side.
- Assemble Tacos: Place shrimp on tortillas, top with avocado salsa, and serve.
Notes
- For added flavor, marinate the shrimp for 15 minutes before grilling.
- You can also add shredded cabbage or crema for extra texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 340
- Sugar: 2g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 145mg
