Shrimp Tacos with Avocado Salsa Recipe
These Shrimp Tacos with Avocado Salsa offer a vibrant and flavorful meal perfect for any occasion. Freshly grilled or skillet-cooked shrimp are seasoned with chili powder and cayenne, served on warm corn or flour tortillas, topped with a creamy and zesty avocado salsa, crunchy red cabbage, and a dollop of sour cream. Quick to prepare in about 30 minutes, this recipe balances spicy, tangy, and fresh flavors for an irresistible handheld treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Avocado 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
Shrimp and Seasoning
- 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
For Serving
- 8 to 10 six-inch corn or flour tortillas
- 2 cups chopped red cabbage
- 2 limes, cut into wedges
- 1 cup sour cream
Instructions
- Make the Salsa: Combine the shallot, jalapeño, and garlic in a food processor and process until finely chopped. Transfer to a bowl, then add tomatoes, avocado, salt, lime juice, and cilantro. Stir well and set aside, or refrigerate up to 8 hours covered with plastic wrap directly on the salsa to prevent browning.
- Prepare the Shrimp: In a large bowl, mix olive oil, chili powder, salt, cayenne pepper, and shrimp ensuring an even coating.
- Cook the Shrimp (Grill Method): Preheat the grill to medium heat and grease grates. Grill shrimp for 1½ to 2 minutes per side until opaque and pink. Keep warm covered on a platter.
- Cook the Shrimp (Stovetop Method): Heat a large skillet over medium heat with a light coating of vegetable oil. Cook shrimp in batches for 1½ to 2 minutes per side until pink and opaque. Transfer cooked shrimp to a platter and keep warm.
- Warm the Tortillas: Grill tortillas 20 seconds per side until warm and slightly charred, or warm on stovetop or microwave per package instructions.
- Assemble Tacos: Place a spoonful of avocado salsa on each tortilla, add 3 shrimp, and some red cabbage. Serve with lime wedges and sour cream for added flavor.
- Make-Ahead Tips: Avocado salsa can be prepared up to 8 hours ahead, covered tightly and refrigerated. Shrimp can be seasoned and refrigerated up to 1 day before cooking.
- Additional Note: For grilling, extra-large shrimp are recommended to prevent slipping through grill grates. Skewering shrimp before grilling can also help keep them secure.
Notes
- Use extra-large shrimp for grilling to avoid losing them through grill grates.
- Thread shrimp onto skewers if concerned about losing them while grilling.
- Avocado salsa can be made ahead up to 8 hours; press plastic wrap directly on top.
- Seasoned shrimp can be refrigerated up to 1 day before cooking.
- Cook shrimp in batches on stovetop to prevent overcrowding and ensure even cooking.
