These Shrimp Tacos with Avocado are a quick weeknight win that feels anything but ordinary. The contrast between warm, charred shrimp and cool, creamy avocado is pure perfection.
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Why You’ll Love This Shrimp Tacos with Avocado
- Fast & Fresh: From fridge to table in under 30 minutes.
- Texture Party: Tender shrimp, creamy avocado, crisp slaw, and soft tortillas.
- Endlessly Customizable: Tailor toppings and heat to your taste.
- Light Yet Satisfying: Lean protein and healthy fats keep it indulgent but not heavy.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 lime, juiced and zested
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
- 2 ripe avocados
- 1/4 small red onion, thinly sliced
- 2 cups shredded red cabbage
- 1/4 cup fresh cilantro, chopped
- For serving: sour cream, cotija or feta cheese, hot sauce
Tools: A large skillet, a medium mixing bowl, a small bowl for the spice mix.
Notes: Don’t skip the smoked paprika—it gives the shrimp smoky depth. Fresh lime juice is non-negotiable for a bright, zesty kick.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 25 g |
| Fat: | 16 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Shrimp size matters. I highly recommend using large (26/30 count) shrimp. They’re substantial enough to not get lost in the taco and they cook quickly without becoming rubbery. If they’re frozen, just thaw them overnight in the fridge.
- Pat your shrimp dry. This might seem like a small step, but it’s a game-changer. Drying the shrimp thoroughly with a paper towel before seasoning ensures they get a beautiful sear in the pan instead of steaming.
- Choose your tortilla adventure. Corn tortillas offer a classic, slightly nutty flavor and are gluten-free, while flour tortillas are softer and more pliable. I love to warm corn tortillas directly over a gas flame for a few seconds each side for a bit of char.
- Avocado readiness check. Your avocados should be ripe but still firm. You want them to be creamy, not mushy. A gentle squeeze near the stem should yield slightly to pressure. If it’s rock hard, it’s not ready.
How to Make Shrimp Tacos with Avocado
Step 1: First, let’s get the shrimp ready. In a medium bowl, toss your dried shrimp with one tablespoon of the olive oil, the chili powder, cumin, smoked paprika, garlic powder, about half of the lime juice, salt, and pepper. Make sure every shrimp is nicely coated in that vibrant spice mix. Let them sit for about 5-10 minutes while you prep the other components—this little rest allows the flavors to really penetrate.
Step 2: While the shrimp are marinating, prepare your avocado slaw. In another bowl, combine the shredded red cabbage, thinly sliced red onion, and chopped cilantro. Halve your avocados, remove the pit, and scoop the flesh into the bowl. Drizzle with the remaining lime juice and a pinch of salt. Gently toss everything together, mashing the avocado slightly so it creates a creamy dressing that clings to the cabbage. You’ll notice the lime juice not only adds flavor but also keeps the avocado from browning.
Step 3: Now, it’s time to cook the shrimp. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer—don’t overcrowd the pan, or they’ll steam. Cook for about 2-3 minutes per side, until they’re pink, opaque, and have a few nice golden-brown spots. The trick is to not move them around too much; let them develop that beautiful sear. They cook very quickly, so keep an eye on them!
Step 4: While the shrimp are sizzling away, warm your tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or directly over a low gas flame for a few seconds each side for a bit of charred flavor. Keep them warm by wrapping them in a clean kitchen towel or placing them in a tortilla warmer.
Step 5: You’re all set to assemble! Grab a warm tortilla, spoon a generous amount of the creamy avocado slaw onto the center, then top with 3-4 of those gorgeous spiced shrimp. Finish with a sprinkle of crumbled cotija cheese, a dollop of sour cream, or a dash of hot sauce if you like. The final flourish? A little extra squeeze of fresh lime juice over the top. Serve immediately and watch them disappear.
Storage & Freshness Guide
- Fridge: Store shrimp and slaw separately in airtight containers for up to 2 days.
- Freezer: Freeze cooked shrimp (without slaw) in a single layer, then transfer to a bag for up to 2 months.
- Reviving: Gently reheat shrimp in a skillet over low heat; assemble slaw fresh.
Serving Suggestions
Complementary Dishes
- Elote-style Corn — Grilled corn slathered in a creamy, cheesy, chili-spiked sauce. The sweet, smoky corn is the perfect partner for the zesty shrimp and provides a fantastic textural contrast.
- Black Bean & Mango Salad — A bright, refreshing salad with black beans, sweet mango, red bell pepper, and a lime-cilantro vinaigrette. It adds a sweet and savory element that complements the tacos beautifully.
- Cilantro-Lime Rice — Fluffy white rice tossed with fresh cilantro and a generous amount of lime juice. It’s a simple side that soaks up any delicious juices and makes the meal feel more substantial.
Drinks
- Classic Margarita — The sharp, citrusy tang of a good margarita, whether frozen or on the rocks, cuts through the richness of the avocado and cleanses the palate between bites of spiced shrimp.
- Mexican Lager with Lime — A crisp, light beer with a wedge of lime squeezed into the bottle. It’s refreshing, bubbly, and the ultimate no-fuss pairing for any taco feast.
- Sparkling Water with Cucumber & Mint — For a non-alcoholic option, this is incredibly refreshing. The cool cucumber and mint provide a clean, palate-cleansing effect that highlights the fresh flavors in the taco.
Something Sweet
- Mango Sorbet — A scoop of bright, fruity mango sorbet is the perfect light finish. It continues the tropical theme without being too heavy after a satisfying meal.
- Churros with Chocolate Sauce — For a truly indulgent end to your meal, you can’t beat warm, cinnamon-sugar-dusted churros dipped in rich, dark chocolate sauce. It’s a classic for a reason.
- Lime & Coconut Paletas — These Mexican ice pops are creamy, tangy, and incredibly refreshing. The combination of lime and coconut feels like a mini-vacation in
Shrimp Tacos With Avocado
Make delicious Shrimp Tacos with Avocado in just 25 minutes! This easy recipe features spiced shrimp and creamy avocado slaw. Get the step-by-step guide now.
Ingredients
For the Shrimp & Spices:
-
450 g large raw shrimp (peeled and deveined)
-
2 tbsp olive oil (divided)
-
1 tsp chili powder
-
1/2 tsp ground cumin
-
1/2 tsp smoked paprika
-
1/4 tsp garlic powder
-
1 lime (juiced and zested)
-
1/4 tsp salt (or to taste)
-
1/4 tsp black pepper
For the Tacos & Toppings:
-
8 small corn or flour tortillas
-
2 ripe avocados
-
1/4 small red onion (thinly sliced)
-
2 cups shredded red cabbage
-
1/4 cup fresh cilantro (chopped)
-
sour cream, cotija or feta cheese, hot sauce (for serving)
Instructions
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First, let’s get the shrimp ready. In a medium bowl, toss your dried shrimp with one tablespoon of the olive oil, the chili powder, cumin, smoked paprika, garlic powder, about half of the lime juice, salt, and pepper. Make sure every shrimp is nicely coated in that vibrant spice mix. Let them sit for about 5-10 minutes while you prep the other components—this little rest allows the flavors to really penetrate.01
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While the shrimp are marinating, prepare your avocado slaw. In another bowl, combine the shredded red cabbage, thinly sliced red onion, and chopped cilantro. Halve your avocados, remove the pit, and scoop the flesh into the bowl. Drizzle with the remaining lime juice and a pinch of salt. Gently toss everything together, mashing the avocado slightly so it creates a creamy dressing that clings to the cabbage. You’ll notice the lime juice not only adds flavor but also keeps the avocado from browning.02
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Now, it’s time to cook the shrimp. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the shrimp in a single layer—don’t overcrowd the pan, or they’ll steam. Cook for about 2-3 minutes per side, until they’re pink, opaque, and have a few nice golden-brown spots. The trick is to not move them around too much; let them develop that beautiful sear. They cook very quickly, so keep an eye on them!03
-
While the shrimp are sizzling away, warm your tortillas. You can do this in a dry skillet over medium heat for 30 seconds per side, or directly over a low gas flame for a few seconds each side for a bit of charred flavor. Keep them warm by wrapping them in a clean kitchen towel or placing them in a tortilla warmer.04
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You’re all set to assemble! Grab a warm tortilla, spoon a generous amount of the creamy avocado slaw onto the center, then top with 3-4 of those gorgeous spiced shrimp. Finish with a sprinkle of crumbled cotija cheese, a dollop of sour cream, or a dash of hot sauce if you like. The final flourish? A little extra squeeze of fresh lime juice over the top. Serve immediately and watch them disappear.05
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