Grilled Shrimp Tacos with Avocado Salsa
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.
If you’re looking for a healthy seafood dinner, these Grilled Shrimp Tacos with Avocado Salsa are 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.
The shrimp are pretty simple. A little olive oil, lime juice, cumin, chili powder, and garlic.
Thread them 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 them in a skillet on the stove…
Since you’re already grilling, throw your Old El Paso tortillas on there to get them nice and warm.
What I love about shrimp dishes is that they’re literally done in just a couple of minutes. So fresh, healthy, and delicious!
DO I HAVE TO GRILL THE SHRIMP?
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.
If you love these Grilled Shrimp Tacos with Avocado Salsa, you’ll love these recipes:
Grilled Shrimp Tacos with Avocado Salsa
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.
Ingredients
- 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
- 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.
Recipe 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!
I was compensated by Old El Paso for this post but all opinions and thoughts are my own.
It would be helpful if you would post the nutritional information about your recipes. They all sound delicious, but I hesitate to try them without knowing they are healthy.