If you have been searching for a vibrant, fresh, and utterly delicious meal to brighten up your dinner routine, then the Grilled Shrimp Tacos with Avocado Salsa Recipe is your new best friend. This dish brings together perfectly grilled shrimp with a creamy, zesty avocado salsa that dances on your tongue. It’s a brilliant combination of flavors and textures that feels like a fiesta in every bite. Best of all, it’s quick to make and incredibly satisfying, whether you’re serving family or impressing friends at your next gathering.
Ingredients You’ll Need
To create the magic of this recipe, you’ll want fresh and simple ingredients that work together beautifully. Each ingredient is chosen to build layers of flavor, texture, and color, from the juicy shrimp to the silky avocado salsa and warm corn tortillas.
- 1 lb large shrimp (peeled and deveined): The star protein, tender and grills quickly for a smoky, charred flavor.
- 8 corn tortillas: A naturally gluten-free base that adds subtle sweetness and a perfect fold for the fillings.
- 2 ripe avocados: Creamy and buttery, these add richness and balanced freshness to the salsa.
- 1 cup chopped fresh cilantro: Bright herbal notes that lift the entire dish and add a pop of green color.
- 3 tbsp freshly squeezed lime juice: Essential for marinating shrimp and in the salsa for zesty brightness.
- 1 tsp garlic powder: Adds savory depth without overwhelming the delicate seafood.
- 1/2 tsp ground cumin: Offers a warm, earthy undertone that complements the shrimp beautifully.
- Salt and pepper to taste: Simple seasoning to bring all the flavors into harmony.
How to Make Grilled Shrimp Tacos with Avocado Salsa Recipe
Step 1: Marinate the Shrimp
Start by marinating the shrimp in a bowl with lime juice, garlic powder, cumin, salt, and pepper. This short but flavorful marinade, at least 15 minutes, gives the shrimp a subtle punch of citrus and spice that makes every bite lively and delicious.
Step 2: Prepare the Avocado Salsa
While the shrimp marinates, dice up those ripe avocados and gently mix them with chopped cilantro, lime juice, and a bit of salt in a bowl. If you want a little crunch and sharpness, feel free to toss in some finely diced onions. This salsa is creamy, tangy, and fresh — the perfect partner to the smoky shrimp.
Step 3: Heat Up the Grill
Preheat your grill to medium-high heat, around 375°F (190°C). This temperature is ideal to get a nice sear on your shrimp, locking in juices while building that wonderful grilled flavor.
Step 4: Grill the Shrimp
Place your marinated shrimp on the hot grill and cook them for 2-3 minutes on each side. You’ll know they’re ready when they turn pink and opaque, with slightly charred grill marks that add a smoky richness to the sweet shrimp.
Step 5: Warm the Tortillas
Set your corn tortillas on the grill for about 30 seconds on each side. This warms them through and makes them pliable, so they fold easily without cracking when you add your fillings.
Step 6: Assemble the Tacos
Now the fun part — build your tacos by layering grilled shrimp on each tortilla and topping generously with the creamy avocado salsa. Each bite bursts with vibrant flavors and delightful textures that make this Grilled Shrimp Tacos with Avocado Salsa Recipe such a star at the table.
How to Serve Grilled Shrimp Tacos with Avocado Salsa Recipe
Garnishes
To elevate the presentation and add more flavor, sprinkle some extra chopped cilantro, a drizzle of lime juice, or a few thin slices of radish for crunch and color. A sprinkle of crumbled queso fresco or a dash of smoked paprika can also take these tacos to the next level.
Side Dishes
This dish pairs wonderfully with light, fresh sides. Think grilled corn on the cob, a crisp cabbage slaw, or even a simple Mexican street corn salad. A cold, zesty cucumber salad or black beans with lime also complement the shrimp tacos beautifully, balancing the smoky and creamy notes.
Creative Ways to Present
For a party or casual dinner, serve the shrimp and avocado salsa buffet-style so everyone can build their own tacos. Alternatively, serve the tacos on a large platter lined with fresh lettuce leaves and extra salsa on the side for guests to add as they please. For a fun twist, try serving the shrimp and salsa over crispy tostadas or inside crunchy taco shells.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the shrimp and avocado salsa separately in airtight containers in the refrigerator. This keeps the flavors fresh and prevents the salsa from browning too quickly. The tortillas can be wrapped in foil and refrigerated or frozen if needed.
Freezing
While shrimp can be frozen after cooking, it’s best to avoid freezing the avocado salsa as it tends to lose its texture and color after thawing. Freeze cooked shrimp in a single layer on a baking sheet before transferring to a freezer bag to maintain quality.
Reheating
Reheat shrimp gently in a skillet over medium heat or briefly on the grill to avoid overcooking. Warm tortillas can be refreshed on a warm pan or grill for a few seconds. Serve immediately with fresh avocado salsa for the best experience.
FAQs
Can I use frozen shrimp for this Grilled Shrimp Tacos with Avocado Salsa Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before marinating to ensure they grill properly and get a nice char.
How ripe should the avocados be for the salsa?
Look for avocados that yield slightly to gentle pressure but aren’t mushy. Perfectly ripe avocados will give you that creamy texture essential for the salsa without becoming watery.
Can I make this recipe spicy?
Yes! Add a minced jalapeño or a pinch of cayenne pepper to the shrimp marinade or the avocado salsa for a pleasant kick that complements the other flavors.
What can I substitute for corn tortillas?
If you prefer flour tortillas or want a gluten-free option, corn tortillas are naturally gluten-free and the best match, but soft flour tortillas work well too. Just warm them properly so they’re pliable.
Is this recipe suitable for meal prep?
Definitely! The shrimp and avocado salsa keep well when stored separately, making this Grilled Shrimp Tacos with Avocado Salsa Recipe a flavorful and convenient option for quick meals throughout the week.
Final Thoughts
There’s just something about this Grilled Shrimp Tacos with Avocado Salsa Recipe that makes you want to savor every bite and share it with everyone you love. It’s fresh, fast, and bursting with flavor—a recipe that brings joy to your table and smiles to your face. Give it a try soon, and you might just find these tacos becoming your new go-to weeknight favorite!
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Grilled Shrimp Tacos with Avocado Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Grilled Shrimp Tacos with Avocado Salsa offer a fresh and flavorful meal that is quick to prepare. Marinated shrimp are grilled to perfection and served on warm corn tortillas, topped with a vibrant avocado salsa made from ripe avocados, cilantro, and lime juice. This recipe combines smoky, tangy, and creamy elements, making it a perfect light yet satisfying dish for any occasion.
Ingredients
Shrimp and Marinade
- 1 lb large shrimp (peeled and deveined)
- 3 tbsp freshly squeezed lime juice
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
Avocado Salsa
- 2 ripe avocados
- 1 cup chopped fresh cilantro
- 3 tbsp freshly squeezed lime juice
- Salt to taste
- Optional: diced onions (quantity as preferred)
Other
- 8 corn tortillas
Instructions
- Marinate Shrimp: In a medium bowl, combine the peeled and deveined shrimp with lime juice, garlic powder, ground cumin, salt, and pepper. Toss well to coat and let it marinate for at least 15 minutes to absorb the flavors.
- Prepare Avocado Salsa: Dice the ripe avocados and place them in a separate bowl. Add chopped fresh cilantro, lime juice, and salt. If desired, mix in some diced onions for added texture and flavor. Gently combine all ingredients to create a creamy and vibrant salsa.
- Preheat Grill: Heat your grill to medium-high, approximately 375°F (190°C), ensuring it’s hot enough to cook the shrimp quickly and evenly.
- Grill Shrimp: Place the marinated shrimp on the grill and cook for 2-3 minutes on each side, or until they turn pink and opaque, indicating they are perfectly cooked.
- Warm Tortillas: While the shrimp cooks, warm the corn tortillas on the grill for about 30 seconds per side until they become soft and pliable, making them easy to fold without breaking.
- Assemble Tacos: Lay the warm tortillas flat and evenly distribute the grilled shrimp on each. Top generously with the prepared avocado salsa. Serve immediately for the best taste and texture.
Notes
- Ensure shrimp are not overcooked to maintain juiciness and tenderness.
- For a spicier version, add finely chopped jalapeños to the avocado salsa.
- If fresh lime juice isn’t available, bottled lime juice can be used but fresh is preferred for best flavor.
- To make the dish gluten free, ensure tortillas are 100% corn and free of contamination.
- Optional diced onions in the salsa add a nice crunch but can be omitted for a smoother texture.
