If you’re craving something fresh, vibrant, and packed with flavor, this Grilled Shrimp Tacos with Avocado Salsa Recipe is an absolute must-try. Juicy shrimp charred to perfection meet a creamy, tangy avocado salsa that bursts with brightness in every bite. These tacos capture the essence of summer grilling while staying light and wholesome. Whether you’re cooking for a quick weeknight dinner or impressing guests with a festive meal, these tacos deliver a perfect balance of smoky, zesty, and silky textures that invariably leave you wanting more.
Ingredients You’ll Need
Getting the ingredients ready is half the fun of this recipe. Each component brings its own magic — from the smoky spices that kiss the shrimp to the fresh, creamy avocado salsa that complements every bite.
- 1 pound large shrimp, peeled and deveined: The star of the dish, shrimp cook quickly and soak up the marinade beautifully.
- 1 tablespoon olive oil: Helps the spices cling to the shrimp and aids grilling without sticking.
- 1 teaspoon chili powder: Adds a smoky depth and warmth to the shrimp marinade.
- 1/2 teaspoon cumin: Brings an earthy, slightly nutty note that elevates the spices.
- 1/2 teaspoon paprika: Offers color and a mild sweetness with a hint of smokiness.
- 1/4 teaspoon garlic powder: Infuses subtle savory flavor without overpowering the shrimp.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- 8 small corn tortillas: The perfect vessel, lending a touch of sweetness and authenticity.
- 1 ripe avocado, diced: Creamy and rich, making the salsa irresistibly smooth.
- 1/2 cup cherry tomatoes, halved: Adds juicy, fresh bursts of sweetness and color.
- 1/4 cup finely chopped red onion: Provides crunch and a sharp zing to sharpen the flavors.
- 1/4 cup chopped fresh cilantro: Delivers fresh, citrusy herbaceousness essential to the salsa.
- 1 tablespoon fresh lime juice: Brightens the salsa with zesty acidity, balancing the richness.
- 1 small jalapeño, seeded and finely chopped (optional): Offers a gentle heat kick for those who love a bit of spice.
How to Make Grilled Shrimp Tacos with Avocado Salsa Recipe
Step 1: Marinate the Shrimp
Start by tossing the peeled and deveined shrimp in a bowl with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. This simple yet flavorful marinade ensures every shrimp is coated evenly, ready to absorb all those smoky and savory notes on the grill.
Step 2: Preheat Your Grill or Grill Pan
Heat your grill to medium-high. This temperature is ideal for cooking shrimp quickly and developing that beautiful char without drying them out. Don’t forget to oil the grates or use a grill pan to prevent sticking.
Step 3: Grill the Shrimp
Place the shrimp on the hot grill and cook for 2 to 3 minutes per side. You’ll know they’re done when they turn pink and opaque with slight grill marks. Avoid overcooking to keep them tender and juicy.
Step 4: Prepare the Avocado Salsa
While the shrimp are grilling, gently mix the diced avocado, halved cherry tomatoes, chopped red onion, fresh cilantro, lime juice, and jalapeño in a bowl. The key here is to combine everything carefully to maintain the creamy texture of the avocado without mashing it too much.
Step 5: Warm the Tortillas
Quickly warm each corn tortilla on the grill for about 30 seconds per side. This brings out their natural flavor and flexibility, making them easier to fold without cracking.
Step 6: Assemble the Tacos
Layer grilled shrimp onto each warmed tortilla, then generously spoon the avocado salsa on top. Serve immediately to enjoy the perfect contrast of hot, smoky shrimp and cool, fresh salsa in every bite.
How to Serve Grilled Shrimp Tacos with Avocado Salsa Recipe
Garnishes
Adding the right garnishes can elevate these tacos to the next level. Consider a sprinkle of crumbled cotija cheese for a salty hit, a drizzle of crema or sour cream for creaminess, or a few thin slices of radish for crunch and sharpness. Fresh lime wedges on the side are a must-have for squeezing a little extra zing just before eating.
Side Dishes
Complement your Grilled Shrimp Tacos with Avocado Salsa Recipe with light, refreshing sides. A simple cabbage slaw tossed with lime and cilantro pairs beautifully, offering a crisp texture. Mexican street corn (elote) or a bowl of black bean salad with corn and bell peppers also make fantastic accompaniments, rounding out the meal with additional flavors and colors.
Creative Ways to Present
If you’re serving these tacos at a casual gathering or party, consider laying out all the components buffet-style—grilled shrimp, warm tortillas, avocado salsa, and garnishes separately. This way, everyone can customize their tacos just how they like. Alternatively, stack them on a colorful platter with lime wedges and fresh herbs scattered around for an inviting presentation that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp and avocado salsa can be stored separately in airtight containers in the refrigerator for up to 2 days. Keep the shrimp chilled and the salsa covered tightly with plastic wrap pressed directly onto the surface to prevent browning of the avocado.
Freezing
While shrimp freeze well, the avocado salsa will lose its fresh texture and vibrant color when frozen. For best results, freeze the cooked shrimp alone in a zipper bag for up to 2 months and prepare fresh salsa when ready to serve.
Reheating
To reheat shrimp, gently warm them in a skillet over medium-low heat just until heated through. Avoid microwaving if possible, as it can quickly turn shrimp rubbery. Warm corn tortillas on a hot pan or grill before assembling your tacos again, then add fresh or refrigerated avocado salsa.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before marinating. This helps the spices stick and ensures even grilling without excess moisture.
Is it possible to make this recipe vegan?
You can swap shrimp for grilled tofu or seasoned mushrooms to create a delicious vegan version, and keep the avocado salsa as is for that creamy, fresh touch.
What’s the best way to keep the avocado salsa from browning?
Using fresh lime juice and storing the salsa in an airtight container with plastic wrap pressed tightly on the surface helps prevent browning. Enjoy it within a day or two for the freshest taste and appearance.
Can I prepare the shrimp marinade ahead of time?
Yes! Marinate the shrimp up to 30 minutes before grilling to let the flavors develop without the shrimp becoming mushy.
Do I need a grill to make this recipe?
Not at all. A grill pan or even a hot cast-iron skillet works well to get that lovely caramelization on the shrimp if you don’t have outdoor grilling access.
Final Thoughts
There’s something truly special about the combination of smoky grilled shrimp and creamy, zesty avocado salsa that makes this Grilled Shrimp Tacos with Avocado Salsa Recipe an instant favorite. It’s quick enough for weeknights but flavorful enough to wow guests any time. I encourage you to dive in, experiment with your favorite toppings, and most importantly, savor every delicious bite of this vibrant dish.
Print
Grilled Shrimp Tacos with Avocado Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Grilled Shrimp Tacos with Avocado Salsa are a fresh and flavorful Mexican-inspired dish perfect for summer grilling. Juicy shrimp are seasoned with a blend of spices and grilled to perfection, then paired with a zesty avocado salsa and warm corn tortillas for a light and delicious meal.
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Avocado Salsa:
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 small jalapeño, seeded and finely chopped (optional)
Other:
- 8 small corn tortillas
Instructions
- Season the Shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until they are evenly coated with the spices and oil.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat to get it hot and ready for cooking the shrimp evenly and quickly.
- Grill the Shrimp: Place the shrimp on the grill and cook for 2 to 3 minutes per side until they are pink, opaque, and cooked through. Avoid overcooking to prevent toughness.
- Make the Avocado Salsa: In a separate bowl, gently combine the diced avocado, cherry tomatoes, red onion, chopped cilantro, lime juice, and jalapeño if using. Mix carefully to keep the avocado chunks intact.
- Warm the Tortillas: Place the corn tortillas on the grill for approximately 30 seconds per side, just until warm and pliable.
- Assemble the Tacos: Distribute the grilled shrimp evenly onto the warmed tortillas, then top each with a generous spoonful of the avocado salsa. Serve immediately for the best flavor and texture.
Notes
- Add shredded cabbage or a drizzle of sour cream to the tacos for extra texture and flavor.
- For a spicier kick, keep the seeds in the jalapeño or add a dash of your favorite hot sauce.
