Description
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
Scale
- 2 ripe avocados, diced
- 1/4 cup finely diced red onion
- 1/2 jalapeno, seeded and diced finely
- 3 Tablespoons finely chopped cilantro
- 2 Tablespoons lime juice
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 24 medium shrimp (about 1/2 lb), raw, peeled and deveined
- 1 Tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1 teaspoon lime juice
- 8 (6-inch) flour tortillas
- Chopped red cabbage
- Crumbled Cotija or feta cheese
Instructions
- Step: 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.
- Step: Preheat grill to medium high heat.
- Step: In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating.
- Step: Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are no longer opaque.
- Step: Warm tortillas on the grill or in the microwave.
- Step: Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cotija or feta cheese. Serve with lime slices.
Notes
Soak the wooden skewers in water ahead of time to prevent burning. Corn tortillas can be used as an alternative. For even more spice, add some red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 285 kcal
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 13 g
- Cholesterol: 70 mg
Keywords: shrimp tacos, avocado salsa, Mexican seafood, grilled shrimp, healthy dinner