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
Scale
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.
