Shrimp Tacos with Avocado Salsa Recipe
A fresh and flavorful Mexican-inspired dish with perfectly cooked shrimp, homemade avocado salsa, and warm corn tortillas.
Equipment
- 1 Large Skillet
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl For avocado salsa
- 1 Tortilla warmer Optional
- 1 Spatula
Ingredients
- 1 lb Shrimp Peeled and deveined
- 2 tbsp Olive oil Extra virgin
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 1/2 tsp Paprika
- 1 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper Freshly ground
- 8-10 Corn tortillas Small
- 2 Avocados Ripe
- 1/4 cup Red onion Finely diced
- 1/4 cup Fresh cilantro Chopped
- 1 Lime Zested and juiced
- 1/2 cup Diced tomato
Instructions
- Prepare shrimp: Clean shrimp by removing tails if desired. In a bowl, mix shrimp with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Cook shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque (about 2-3 minutes per side).
- Make avocado salsa: In a mixing bowl, combine diced avocado, red onion, cilantro, lime juice, lime zest, and tomato. Gently mix to combine.
- Warm tortillas: Place tortillas in a tortilla warmer or wrap in a damp cloth and microwave for 30 seconds to steam.
- Assemble tacos: Place a few shrimp in each tortilla. Top with avocado salsa.
- Serve: Serve immediately with additional lime wedges on the side.
Notes
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Tips: For extra flavor, marinate shrimp in lime juice and seasonings for 15 minutes before cooking.
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Storage: Store assembled tacos are best enjoyed fresh. Store cooked shrimp and avocado salsa separately for up to 1 day.
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Freezing: Not recommended for optimal texture.
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Variations: Add pickled red onions, crema, or jalapeños for extra flavor and texture.