Description
Delicious shrimp and avocado tacos balanced with fresh pico de gallo and warm tortillas, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 pound (about 450 g) shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 small corn tortillas
- 2 ripe avocados, peeled, pitted, and sliced
- 1 cup diced tomatoes
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: Sour cream or plain Greek yogurt, hot sauce or sliced jalapeños, crumbled feta or cotija cheese
Instructions
- In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Let sit for 5 minutes.
- Combine diced tomatoes, red onion, and cilantro in a small bowl. Squeeze a little lime juice over the mix, season with salt, and stir. Slice avocados and set aside with a little lime juice.
- Warm a large skillet over medium-high heat. Add the seasoned shrimp to the skillet in a single layer. Cook 2–3 minutes per side until pink and opaque. Remove from heat immediately.
- Warm each corn tortilla in a dry skillet for 20–30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.
- Assemble tacos: Place 2–3 shrimp on each tortilla, top with sliced avocado, a spoonful of tomato-onion-cilantro mix, a squeeze of lime, and optional toppings.
- Serve immediately and enjoy!
Notes
For better texture, assemble the tacos just before serving. Avoid overcooking shrimp and if making ahead, store components separately.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 150mg