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Shrimp Tacos with Avocado Salsa

Shrimp Tacos with Avocado Salsa

This shrimp taco recipe is quick, fresh, and crowd-pleasing, featuring shrimp and avocado salsa.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course main dish
Cuisine Mexican
Servings 4 tacos
Calories 517 kcal

Equipment

  • food processor
  • grill
  • Large Skillet

Ingredients
  

For the Salsa

  • 1 small shallot roughly chopped
  • 1 medium jalapeño pepper seeded and roughly chopped
  • 2 cloves garlic roughly chopped
  • 1 medium tomato seeded and diced
  • 1 large avocado pitted and diced
  • ¾ teaspoon salt
  • 1 tablespoon fresh lime juice from half a lime
  • ¼ cup fresh cilantro leaves loosely packed and coarsely chopped

For the Shrimp

  • 1½ tablespoons olive oil
  • 1½ teaspoons chili powder
  • ½ teaspoon salt
  • scant ⅛ teaspoon cayenne pepper
  • 1½ pounds large shrimp peeled, de-veined, and tail removed

For Assembling

  • 8 to 10 count six-inch corn or flour tortillas
  • 2 cups chopped red cabbage for serving
  • 2 count limes cut into wedges for serving
  • 1 cup sour cream for serving

Instructions
 

Preparation

  • 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. Transfer to a medium bowl, add chopped tomatoes, avocado, salt, lime juice, and cilantro, and stir to combine. Set aside.
  • Prepare the Shrimp: In a large bowl, combine 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 grates. Cook shrimp on the grill until just opaque, about 1½ to 2 minutes per side. Cover to keep warm.
  • To Cook Indoors: Heat a large skillet over medium heat and add vegetable oil to coat the bottom. Add shrimp in a single layer, cooking in batches for 1½ to 2 minutes per side until opaque and pink. Cover to keep warm.
  • Warm the Tortillas: Grill tortillas until warm and slightly charred, about 20 seconds per side, or heat according to package instructions.
  • Assemble: Fill each tortilla with a spoonful of avocado salsa, 3 shrimp, and red cabbage; serve with lime wedges and sour cream.

Notes

The avocado salsa can be made up to 8 hours ahead. The shrimp can be prepped up to 1 day ahead. Use extra-large shrimp for grilling to prevent slipping through the grates.

Nutrition

Serving: 1tacoCalories: 517kcalCarbohydrates: 42gProtein: 30gFat: 27gSaturated Fat: 9gCholesterol: 244mgSodium: 1075mgFiber: 10gSugar: 7g
Keyword avocado salsa, easy recipe, quick meal, seafood, Shrimp Tacos, tacos
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