Grilled Shrimp Tacos

These Grilled Shrimp Tacos with a spicy Avocado Salsa are quick and easy, light and refreshing! Spicy shrimp topped with a salsa made from avocados, red onion, and cilantro and topped with cheese. If you’re looking for a healthy Mexican seafood dinner for your next Taco Tuesday, this easy shrimp tacos recipe is just that.

GRILLED SHRIMP TACOS WITH AVOCADO SALSA

Everyone assumes that Mexican food automatically means cheesy, greasy, calorie laden dishes.

And although that is true sometimes, it doesn’t have to be that way. Swimsuit season is almost here and some of us (ahem) have a few pounds to lose.

These Grilled Shrimp Tacos with Avocado Salsa are light and easy on the waistline.

Spicy shrimp snuggled in a tortilla with some fresh avocado, onion, and cilantro – yes!!

Start by making your avocado salsa. Look how fresh all of these ingredients look. You’ll want to let this chill in the fridge while you make the rest of the dish.

HOW TO SEASON SHRIMP FOR TACOS

The shrimp are pretty simple. A little olive oil, lime juice, cumin, chili powder, and garlic are added to raw shrimp. These have medium heat but if you want them spicier add some cayenne pepper.

INGREDIENTS

FRESH SHRIMP MARINADE:

• CHILI POWDER
• GROUND CUMIN
• GARLIC
• FRESH LIME JUICE

TOPPINGS:

chopped red cabbage or cabbage slaw, crumbled Cotija cheese or feta cheese, and a little lime juice.

Thread the uncooked shrimp on wooden skewers so none of them fall through the grill grate.

Don’t worry. If you don’t have a grill you can cook cook the seasoned shrimp in a single layer on a skillet on the stove…

What I love about shrimp dishes is that they’re literally done in just a couple of minutes. So fresh, healthy, and delicious!

HOW TO COOK SHRIMP FOR TACOS

If you don’t have a grill or it’s too cold to grill, you can sautee these shrimp in a skillet until they turn opaque.

HOW TO COOK TORTILLAS

My favorite way to warm flour tortillas is to hold them over the heat of a gas stove on an open flame so they get a nice char.

WHAT TO SERVE WITH SHRIMP TACOS

I love serving shrimp tacos with Homemade Guacamole, Pico De Gallo, the Best Bean Dip and Horchata to drink!

HOW TO MAKE SHRIMP TACOS

1. In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.
2. Preheat grill to medium high heat.
3. In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine.
4. Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don’t have a grill.
5. Warm tortillas on the grill or in the microwave.
6. Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime wedges.

WHAT TO PUT INSIDE SHRIMP TACOS

Usually I top the tacos with some shredded cabbage, guacamole, pico de gallo, Cojita cheese, and lime slices. Add a little extra hot sauce for some kick.

OTHER MEXICAN RECIPES

• Shrimp Tostadas
• Creamy Shrimp Enchiladas
• Korean Tacos
• Baked Chicken Chimichangas
• Homemade Taco Seasoning 
• Low-Carb Shrimp Enchiladas
• Chicken Ranch Bacon Tacos
• Cilantro Lime Shrimp
• Spicy Shrimp Tacos with Pineapple Salsa
• Cilantro Lime Chicken Tacos

Grilled Shrimp Tacos with Avocado Salsa

4.64 from 44 votes

These Grilled Shrimp Tacos with Avocado Salsa are light and refreshing! Spicy shrimp topped with a salsa made from avocados, red onion, and cilantro and topped with cheese.

Print Pin Rate

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Servings: 8 tacos

Ingredients

Avocado Salsa:

• 2 ripe avocados, diced
• 1/4 cup finely diced red onion
• ½ jalapeno, seeded and diced finely
• 3 Tablespoons finely chopped cilantro
• 2 Tablespoons lime juice
• 1 Tablespoon olive oil
• 1 clove garlic, minced (about 1/2 teaspoon)
• Salt and pepper to taste
• 24 medium shrimp, (about 1/2 lb), raw, peeled and deveined
• Wooden skewers

Shrimp marinade:

• 1 Tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 clove garlic, minced (about 1/2 teaspoon)
• 1 teaspoon lime juice
• 8 (6-inch) Old El Paso flour tortillas
• Toppings: chopped red cabbage, crumbled Cojita or feta cheese

Instructions

 

• In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.
• Preheat grill to medium high heat.
• In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.
• Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.
• Warm tortillas on the grill or in the microwave.
• Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime slices.

Notes

Soak the wooden skewers in water ahead of time to prevent burning.

If you like corn tortillas you can use these here as well.

For even more spice add some red pepper flakes!

Cuisine: Mexican

Course: Main Course

Author: Christy Denney

I was compensated by Old El Paso for this post but all opinions and thoughts are my own. 

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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