If you’re looking for a vibrant, flavorful dish that feels like a festive celebration every time you take a bite, this Grilled Shrimp Tacos with Avocado Salsa Recipe is exactly what you need. The succulent, smoky shrimp paired with a creamy, zesty avocado salsa makes these tacos a standout meal perfect for any taco night or casual gathering. Fresh, colorful, and utterly delicious, this recipe brings together simple ingredients that create a taste explosion you won’t forget.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient plays an essential role, delivering a perfect balance of smoky, fresh, and tangy flavors while adding delightful textures and vibrant colors to your tacos.
- 1 pound large shrimp (peeled and deveined): The star of the dish, offering tender, juicy bites that soak up all the spices beautifully.
- 1 tablespoon olive oil: Helps the spices cling to the shrimp and adds a rich, silky texture.
- 1 teaspoon chili powder: Brings a smoky, mild heat that gives the shrimp a compelling depth.
- 1/2 teaspoon ground cumin: Adds earthiness and a subtle nuttiness that complements the chili powder perfectly.
- 1/2 teaspoon garlic powder: A punch of aromatic warmth that elevates every bite.
- 1/4 teaspoon paprika: Enhances color and a gentle smoky undertone to the shrimp.
- 1/4 teaspoon salt: Balances and intensifies all the flavors.
- 1/4 teaspoon black pepper: Adds a mild sharpness to highlight the spices.
- 8 small corn tortillas: Soft and slightly sweet, perfect for holding all the delicious fillings.
- 1 ripe avocado (diced): Brings creamy richness to the salsa, cooling the spices and adding luscious texture.
- 1/4 cup red onion (finely chopped): Offers a sharp crunch and slight sweetness to enliven the salsa.
- 1/2 cup cherry tomatoes (quartered): Bursts of juiciness and vibrant color that brighten each bite.
- 1/4 cup fresh cilantro (chopped): Adds a refreshing herbal note that ties the flavors together.
- Juice of 1 lime: Packs a zesty punch, brightening the salsa and balancing rich flavors.
- 1/2 jalapeño (finely chopped, optional): For those who love a kick, this adds subtle heat without overpowering.
How to Make Grilled Shrimp Tacos with Avocado Salsa Recipe
Step 1: Prepare and Season the Shrimp
Start by preheating your grill or grill pan to a nice medium-high temperature—it needs to be hot enough to sear the shrimp beautifully. In a mixing bowl, toss your peeled and deveined shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper until every piece is evenly coated with that gorgeous spice blend. This seasoning mix is the secret to giving your shrimp that irresistible smoky, slightly spicy flavor.
Step 2: Grill the Shrimp
Thread your shrimp onto skewers or lay them directly on the grill grates. Grill each side for 2 to 3 minutes until the shrimp turn opaque and develop those beautiful grill marks. They’ll be juicy and perfectly cooked, with a slight char that adds incredible depth to the flavor.
Step 3: Make the Avocado Salsa
While the shrimp are grilling, throw together your avocado salsa. Combine diced avocado, finely chopped red onion, quartered cherry tomatoes, chopped cilantro, fresh lime juice, and the optional jalapeño in a bowl. Mix gently to maintain the creamy texture of the avocado while letting all the fresh ingredients meld into a zesty and vibrant salsa that sings with flavor.
Step 4: Warm the Tortillas
Don’t forget the tortillas! Warm them on the grill for about 30 seconds per side so they’re soft, fragrant, and just a little bit charred—this step really makes a difference in texture and taste.
Step 5: Assemble the Tacos
Load each warm tortilla with a few grilled shrimp, then crown generously with avocado salsa. The contrast between the smoky shrimp and the creamy, zesty salsa creates a perfect harmony that will have you going back for seconds in no time.
How to Serve Grilled Shrimp Tacos with Avocado Salsa Recipe
Garnishes
Elevate your tacos even more by adding a few simple garnishes. A sprinkle of crumbled queso fresco or cotija cheese adds a salty creaminess. Fresh lime wedges on the side encourage an extra squeeze of brightness, and a handful of shredded cabbage or radishes provides a satisfying crisp crunch that complements the tender shrimp beautifully.
Side Dishes
Side dishes are your chance to round out the meal. A fresh corn and black bean salad, cilantro lime rice, or even grilled street corn (elote) make fabulous companions, enhancing the meal’s Mexican-inspired flavors and adding even more color to your plate.
Creative Ways to Present
Looking to impress your guests with presentation? Serve these tacos on a rustic wooden board with colorful bowls of each salsa component for a DIY taco bar. Alternatively, stack the tacos vertically in a taco holder to keep everything neat and showcase their tempting layers. Adding edible flowers or microgreens on top can add a stunning visual pop.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the shrimp and avocado salsa in separate airtight containers and refrigerate. The shrimp stays juicy for up to two days, while the salsa is best consumed within a day to maintain its fresh taste and bright color.
Freezing
Frozen shrimp tend to lose some texture and freshness, so it’s best to freeze only the seasoned, uncooked shrimp if needed. Place them in a sealed freezer bag and thaw overnight in the fridge before grilling. Avoid freezing the avocado salsa, as the texture and flavor change unfavorably.
Reheating
Reheat leftover shrimp gently in a skillet or on the grill over medium heat just until warmed through to preserve their tenderness. Avoid microwaving as it can make the shrimp rubbery. Warm tortillas individually in a pan or oven to revive that fresh-grilled softness.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning and grilling. This helps them cook evenly and prevents excess moisture from steaming them instead of grilling.
What if I don’t have a grill? Can I cook the shrimp another way?
Yes! A grill pan or even a cast iron skillet on the stove works wonderfully. Cook the shrimp in a hot pan with a bit of oil for 2-3 minutes per side to get that nice sear and ensure they’re cooked through.
Is the jalapeño necessary for the avocado salsa?
Not at all! The jalapeño adds a subtle kick, but you can leave it out if you prefer little to no heat. The salsa remains deliciously fresh and flavorful without it.
Can I make the avocado salsa ahead of time?
You can prepare it a few hours in advance, but to prevent browning, press plastic wrap directly onto the surface of the salsa and refrigerate. For best flavor and color, serve it within a day of making.
Are these tacos gluten-free?
Yes! Using corn tortillas ensures this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or following a gluten-free diet.
Final Thoughts
I can’t recommend this Grilled Shrimp Tacos with Avocado Salsa Recipe enough—it’s vibrant, fresh, and packed with layers of flavor that make every bite memorable. Whether you’re cooking for a casual weeknight dinner or entertaining friends, these tacos bring joy to the table. Give them a try, and you’ll see why it quickly became one of my all-time favorite dishes to share with loved ones.
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Grilled Shrimp Tacos with Avocado Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 tacos)
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Grilled Shrimp Tacos with Avocado Salsa combine perfectly seasoned and grilled shrimp with a fresh, tangy avocado salsa, wrapped in warm corn tortillas. Ideal for a quick, flavorful Mexican-inspired main course that’s both gluten-free and full of vibrant flavors.
Ingredients
Shrimp and Seasoning
- 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 Serving
- 8 small corn tortillas
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)
Instructions
- Preheat Grill: Preheat a grill or grill pan to medium-high heat to ensure it’s hot enough to cook the shrimp evenly and quickly.
- Season Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, paprika, salt, and black pepper until they are evenly coated with the seasoning mixture.
- Grill Shrimp: Thread the shrimp onto skewers or place them directly on the grill. Cook for 2–3 minutes per side until the shrimp turn opaque and are fully cooked through, ensuring a juicy and flavorful bite.
- Make Avocado Salsa: While the shrimp grill, combine the diced avocado, finely chopped red onion, quartered cherry tomatoes, chopped cilantro, lime juice, and optional jalapeño in a small bowl, mixing gently to create a fresh, vibrant salsa.
- Warm Tortillas: Place the corn tortillas on the grill and warm them for about 30 seconds on each side until they are soft and pliable, perfect for folding.
- Assemble Tacos: Place several grilled shrimp onto each warmed tortilla, then top with a generous spoonful of the avocado salsa.
- Serve Immediately: Serve the tacos while warm to enjoy the best texture and flavor combinations. Optionally, add shredded cabbage or a drizzle of crema for extra creaminess and crunch.
Notes
- For enhanced flavor, marinate the shrimp for 15 minutes before grilling with the seasoning and olive oil.
- Add shredded cabbage or a drizzle of crema to the tacos for additional texture and creaminess.
- If using wooden skewers, soak them in water for 30 minutes prior to prevent burning on the grill.
- This recipe can be doubled easily for larger gatherings.
