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Grilled Shrimp Tacos with Avocado Salsa

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shrimp tacos

These shrimp tacos are perfect for a casual and fun summer dinner party. You can prepare most of the recipe ahead of time, then just fire up the grill and lay out all of the components for everyone help themselves. It’s one of those recipes with a long list of ingredients but please don’t let that discourage you; they are truly very quick and easy to make!

As with all of my shrimp recipes, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.

Begin by making the avocado salsa. Combine the garlic, shallot and jalapeño pepper in a food processor and process until finely minced. For the jalapeño pepper, I like to cut the flesh off the seeds, ribs, and stem, leaving the spiciest part of the pepper behind.  Of course, if you like more heat, throw in some of the seeds. (If you touch the seeds, just be sure to wash your hands well and avoid touching your eyes.)

Next, seed and chop the tomato and add it to the jalapeño mixture.

Cut a grid into the avocado, then use a soup spoon to scoop out the chunks.

Add the avocado to the jalapeño mixture, along with the salt, fresh lime juice and chopped cilantro. Stir to combine. When you taste it, you might worry it’s too spicy but, rest assured, it’ll be perfect combined with the shrimp and fixins in the tortilla. It’s not intended to be eaten on its own like guacamole.

Next, toss the shrimp with olive oil, chili powder, salt and a hint of cayenne pepper.

Grill the shrimp over medium heat. The reason I use large shrimp for this recipe is so that they don’t fall through the grates. If you’re worried your shrimp will slip through, you can always thread them on skewers or just cook them indoors in a saute pan. Either way, be careful not to overcook them — they only need a minute or two per side.

Finally, heat the tortillas on the grill or in the microwave, and assemble the tacos with all the fixins. Serve with Margaritas and enjoy!

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Grilled Shrimp Tacos with Avocado Salsa

Servings: 4


For the Salsa

  • 1 small shallot
  • 1 jalapeno pepper, quartered and seeded
  • 2 garlic cloves, peeled
  • 1 tomato, seeded and chopped
  • 1 avocado, peeled, seeded and cut into chunks
  • 3/4 teaspoon salt
  • 1 tablespoon fresh lime juice, from half a lime
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

For the Shrimp

  • 1-1/2 tablespoons olive oil
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • Scant 1/8 teaspoon cayenne pepper
  • 1-1/2 pounds large or extra large shrimp, peeled and de-veined

For Assembling

  • 8 - 10 six-inch corn or flour tortillas
  • Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
  • 2 limes, cut into wedges, for garnish
  • Approximately 1 cup sour cream, for garnish


  1. Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
  2. Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm.
  3. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)
  4. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.

Pair with

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 517
  • Fat: 27g
  • Saturated fat: 9g
  • Carbohydrates: 42g
  • Sugar: 7g
  • Fiber: 10g
  • Protein: 30g
  • Sodium: 1075mg
  • Cholesterol: 244mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • These are SO delicious! Came together so quickly with wonderful flavors. My avocados were not ripe so I subbed in extra tomatoes and it worked nicely. Will definitely make again. Another meal with thumbs up from my kids, husband and me!

    • — LisaR on November 27, 2018
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  • These are by far the best shrimp tacos we’ve ever eaten! The recipe came together quickly and was perfect as written. I didn’t change a thing. Even the kids loved them! I will definitely be adding these to our regular menu rotation. Thanks Jenn!

    • — Jen D on October 4, 2018
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  • We made these tonight!! A group effort by myself and my 3 young chef sons – ages 7, 9 and 10. My oldest boy works a chef knife like a pro. They are such foodies and love your recipes!! These tacos were absolutely perfect. We didn’t have cabbage so used arugula, and we added fresh sliced corn left over from last night’s dinner. Dinner is always a hit when we use a recipe from your site. Thank you so much

    • — Christine on August 7, 2018
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  • Man oh man your recipes are awesome Jenn!!! You make me look like a superstar. This was a hit in our household. Made exactly as written. So easy & so tasty!!! Will be a regular in our household. Thank you!!!

    • — TracyV on July 29, 2018
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  • Big hit with the whole family! Added a bit of homemade regular salsa too. Was out of chili powder, so I used cumin, garlic powder and paprika on the shrimp. Love the addition of the red cabbage – adds a nice crunch.

    • — Natalie on June 10, 2018
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  • Delicious and easy, even without the sour cream (dairy free). Made a double batch of the salsa for chips later.

    • — Cynthia on May 3, 2018
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  • Once you make these you will Not want to eat out again for shrimp tacos. Sadly and happily, I made this mistake. I now only cook from Jenn’s blog and her cookbook. There isn’t another resource that I can trust this much for fantastic food every time. Thanks Jenn! Keep these recipes coming! I’m already looking forward to more cookbooks!

    • — Lena on May 2, 2018
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    • This is what I said tonight after we demolished every last bite! I said there’s no restaurant that can make them better than we just did!

      • — Christine on August 7, 2018
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  • I decided this year to have all the kids together for one big birthday party along with the grand babies. I am doing a Mexican buffet, and can’t wait to try this. Love Jenn’s recipes. They are always great.

    • — Laura Migliore on March 4, 2018
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  • This was SUCH a yummy and easy meal to throw together quickly. This was incredibly “Weight Watchers” friendly but sure didn’t taste like it! I have to admit I sauteed the shrimp since it’s still winter but the seasonings, salsa, and cabbage were a great combination. I know it will be even better on the grill this spring! The whole family loved it and I think I had it made in under 20 mins including thawing the shrimp!

    • — Lynnessa Struble on March 2, 2018
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  • Great recipe! I paired it with your Mexican Rice Pilaf. Very delicious.

    • — Glinda on January 29, 2018
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  • Wow! I love all your recipes but this is one of my favorites! The flavors are incredible and I love how quickly it all comes together. Easy enough for a weeknight and impressive enough for guests on a weekend! THANK YOU!

  • Very simple and easy to make. Totally impressed everyone who tried them. I normally don’t cook at all, but Ive been exploring and this recipe was my first. I plan on making it again and again because I absolutely love it! I, too, will use the salsa with other recipes I’ve got planned.

    Thanks so much!

    • — Punk Eddie on October 6, 2017
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  • I love this salsa and have used it on steak tacos as well. Might have been even better than the shrimp.

    • — Liz on September 14, 2017
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  • We made these several times over the summer and they were a perfect, quick meal. We made them without the cabbage and sour cream, but added a little broccoli coleslaw. We had unexpected guests one evening when we were making these, and they LOVED them. Thanks for another great recipe!

    • — Spacenoodle on September 14, 2017
    • Reply
  • I’ve made this recipe on a number of occasions over this past summer for some house-party/barbeques. The salsa was a huge hit and I had everyone asking me for the recipe. Even my husband who is a true English ‘meat & potatoes’ kind of guy could not get enough. The second time I made it I reduced the salt content just slightly but other than that it was fab! I’ve made this with prawns, cod and chicken now and they all go incredibly well with the salsa. This recipe is definitely one that I will make again and again.

  • The first time I made this recipe my daughter said, “Mom, you could open a restaurant.” No, thanks, but thank you Jenn for making me look good again. These are perfect! For a crowd, I have also prepared your blackened tilapia when serving this recipe. It is also wonderful in these tacos.

    • — Jacquie Rohricht on September 14, 2017
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  • Absolutely, positively, amazing these tacos are. I make them all the time, but I make the avocado salsa more (probably at least once a week) to go on various foods. I didn’t change a single thing in this recipe because it is perfection AS IS! Thank you so much!

    • — Stephanie on September 4, 2017
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  • The Avocado salsa was Devine! I added a bit of lime juice and salt to the cabbage and some zest to the sour cream…flavor bomb!

    • — Zora on September 2, 2017
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  • I made these recently with rave reviews from my boyfriend. I’m about to make them again tonight for him and his dad! A must try and super easy!!

    • — Joanna on August 10, 2017
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  • I just made these – they were quick and easy to make and soooo good! I made the shrimp on my skillet as my BBQ is out of propane and it worked out perfectly. My husband loved them too and I will add these to my meal rotation. Your recipes are always a hit in my house!

    • — Ana on August 6, 2017
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  • We had these last week and they were delicious – I’m planning to make them for friends tomorrow night. I am wondering how far in advance the salsa can be made, (ie, night before, morning of?) as well as how early I can defrost the shrimp and coat it in it’s sauce?


    • — Gloria on June 16, 2017
    • Reply
    • Hi Gloria, You can defrost the shrimp and coat it the morning of the dinner but I’d wait to make the avocado salsa until about an hour or two before serving (and press plastic wrap directly against it), otherwise it’ll turn brown.

      • — Jenn on June 17, 2017
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  • These were wonderful. Very easy to make. Used skewers for the shrimp. Will make again and again. Thank you.

    • — Barbara Dowtin on June 11, 2017
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  • Hello Jenn,
    Read it, cooked it and eat it ! Everything was real great taste and my husband and I loved it.
    Thank you for giving me so good and easy ideas.
    Greatings from France.


    • — Martine on June 9, 2017
    • Reply
  • This was so good my kids were fighting over the last Morsel of salsa. Make double for your crew!

    Five stars

    • — Sue Tiller on May 31, 2017
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  • Tastiest & Easiest ‘go to meal’ in my recipe box.
    This shrimp dish comes together in no time and is so delicious that I make it once a week. I usually have everything on hand including the frozen shrimp!

    • — Elizabeth on May 11, 2017
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  • Absolutely delicious – quick & easy weeknight dinner. I sauteed the shrimp on the stove for a few minutes; I imagine they would be even tastier on the grill. This recipe was such a hit that 3 adults devoured every drop. This would only serve 4 people with more self-restraint than I. 🙂

    • — Donna on May 2, 2017
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  • Made these tacos tonight. We were out of propane fuel for the grill so I broiled the shrimp and it worked out fine! They were delicious!

    • — Aileen on April 25, 2017
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  • These are delicious! The shrimp on the grill is perfect and I love the flavor of the avocado salsa. The only thing I changed is that it was a bit too salty the first time I made it, so I reduced the salt in the salsa by about half when I made it today and it was perfect.

    • — Erikka on March 15, 2017
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  • Hey Jenn,
    Wanted to make these for New Years Eve dinner but due to the weather we won’t be able to grill the shrimp. Any suggestions for the best alternative to grilling?

    • — Tisa on December 29, 2016
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    • Hi Tisa, You can broil them in the oven – cook time will be about the same. Happy New Year!

      • — Jenn on December 29, 2016
      • Reply
  • Is that white cream sour cream on the tacos?

    • — Jerrika Grissette on November 5, 2016
    • Reply
    • Yes Jerrika, the tacos are just garnished with sour cream.

      • — Jenn on November 6, 2016
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  • I made these for friends…one of which does not even like shrimp. She tried it because it looked so good. I’m now sending this link to her hubby so he can make it too. Totally awesome and easy!

    • — Denise Yohe on October 8, 2016
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  • Can I subtute with chicken breast instead of prawns keeping same recipe ?

    • — George on October 7, 2016
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    • Sure! (The chicken will take a little longer to cook than the shrimp.)

      • — Jenn on October 8, 2016
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  • These tacos were AMAZING!!! The shrimp was very flavorful and the salsa incredible. I added one diced mango to make an avocado mango salsa. Dinner is always a hit with your recipes, Jenn!

    • — Karla on July 18, 2016
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  • I just made these last night for dinner!! So yummy.

    • — Karen on June 14, 2016
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  • As usual, your recipes are terrific! We really enjoyed these and will make them again and again. The only thing I will change in the future is to use less salt in the salsa. I thought 3/4 tsp seemed like a lot, so I started with 1/2 tsp. But even then, it was a bit too salty for me. But no one at the table made that comment, so it’s probably just me! Thank you, Jenn!

    • — Mrs T on June 6, 2016
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    • I am looking forward to trying this delicious looking recipe. However I hope you will encourage readers to buy only US farmed and shelled shrimp. If you google “slave trade and shrimp” you will be horrified. The major newspapers like the NY Times and the Washington Post covered the issue within the last several months. Especially avoid shrimp from Thailand. That said, I can’t wait to try this.

      • — Danielle on June 14, 2016
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  • Okay, after eating your food for over a year, it is time to say Hello!…and, that these tacos are crazy good! I agree with previous reviews when I say to not change it or leave anything out. The recipe is perfect. I found you a while back when googling a new margarita recipe….I am now known as the Margarita Lady within our group. Everyone needs to make them also! Your story, your food, your posts, I love them all! And, if you’re ever in San Fransisco come on over for dinner! Chances are you’ll recognize the food! Thanks for great food every time and keep it up! We all appreciate your flavor!

    • — Paige Atkins on June 5, 2016
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  • I live in GA and subsequently have consumed a lot of Hispanic food. These tacos are KILLER. Do not deviate, they will NOT be hot. Just Full of flavor. I will not forget this recipe!

    • — Cudjoewill on May 11, 2016
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  • Loved this . It was just simple and delicious

    • — Kaila on April 11, 2016
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  • Wow, these were such a huge it!! I had to tone done the spice in the shrimp for my youngest, so I used 1/2 teaspoon chili powder and 1/2 cumin and skipped the jalapeno in the salsa. Nothing was left. Next time I make these (and the request was to have them again the next night), I will double the recipe. Another great one, Jenn! Thank you!

    • — Alisa on March 17, 2016
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  • Just amazing! Best salsa ever! Highly recommend! Easy&delucius!

    • — Julia on February 21, 2016
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  • Hi Jenn,

    I make these all the time for the family, but I would like to make this for neighbours this week and wondered what salad or side with go with the tacos?

    • — Mary on December 2, 2015
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    • Mary, I think this would be delicious with the Mexican Rice Pilaf, the Corn Salad with Scallions and Basil or the Caramelized Onions and Bell Peppers. I hope you enjoy whatever you make!

      • — Jenn on December 2, 2015
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  • This is one of my and my husband’s favorite dishes! So fresh, light and delicious! I have made it a number of times and my husband requests it as well. Thank you for all of your wonderful recipes. I enjoy making any from your website because I know we will love it!

    • — Lisa on October 29, 2015
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  • A must try! So simple and easy to make.

    • — April on October 16, 2015
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  • This was a wonderful recipe. Really enjoyed the taste and will be making it again.

    • — eresidae on September 14, 2015
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  • Wonderful recipe! I have made it several times and always a hit with the family. I love your recipes. I have tried several and they are all delicious. Thank you so much for sharing them.

    • — Maria on August 27, 2015
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  • We have made this recipe several times and it is always a hit. We decided to make it while my brother was visiting this past week and it got rave reviews. The salsa is so good that I have learned to double the recipe. We sometimes make the salsa recipe on it’s own – it truly is that good – and serve it with the grilled tequila lime chicken recipe from this site.

    • — Liesel on August 27, 2015
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  • I’ve made these twice and they are delicious! My husband and I love this recipe. Thank you so much for sharing. Served the black bean, corn & avocado salad along side.

    • — Ginnie on August 15, 2015
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  • Oh my goodness, these are soooo good! I am a new avocado fan and these tacos are to die for! I followed the recipe exactly except, I grilled the shrimp on skewers. We like it extra hot, hot, hot, so I used the jalapeno seeds and added more jalapenos in the tacos. I already sent this recipe to my daughter as she got tired of hearing me rave about how good these are. Thank you, Jenn! 🙂

    • — Sharlene on July 20, 2015
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  • These are WONDERFUL! I made these for friends the other night and they couldn’t stop raving about how good they are. And the best part is that it was so easy to make. Will definitely be making these over and over. Thank you for the recipe!

    • — Brittany on June 29, 2015
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  • The Grilled Shrimp Tacos with Avocado Salsa was the best seafood taco I have ever tasted!

    • — India Chambers on May 7, 2015
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  • Made these tacos last night. Fantastic recipe…thank you so much. Will make these often.

    • — Cecelia M on May 6, 2015
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  • Just wondering if you had the nutrition content for this recipe- Shrimp tacos with avocado salsa.

    I made it last night and it was delicious. Thank you for the recipe!!

    • Hi Amanda, Just added it and you will find it right underneath the recipe. Glad you enjoyed 🙂

      • — Jenn on May 4, 2015
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      • wondering if the nutrition info is per taco or all 4 … trying to figure out weight watchers points.

        • — JAIME on May 11, 2016
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        • HI Jaime, The nutritional information is for 2 tacos. Hope that helps!

          • — Jenn on May 11, 2016
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  • I made this recipe the other day it was fantastic, so good cant wait to fix it for friends.

    • — Perelene on April 23, 2015
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  • We made your grilled shrimp tacos today. What an outstanding recipe. Very easy and so delicious. This will be a “keeper” for our family. Looking forward to trying other recipes of yours. Thank you so much!

    • — Mary on April 5, 2015
    • Reply
  • I might have missed this but it says this makes four servings. How many tacos in one serving?

    • — Ryan Moreno on March 30, 2015
    • Reply
    • Hi Ryan, It’s 2-3 per person.

      • — Jenn on April 6, 2015
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  • These are the best tacos ever! Do not skip the salsa, also great on chips. Mmmm good!

    • — Kelly on March 25, 2015
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  • Wow. stumbled on this recipe when the SO wanted shrimp tacos last minute. I googled shrimp taco recipe and this was one of the first that came up so I quickly just printed it. Went to the store got the ingredients and cooked. First I have to say, I am by no means a cook. I try to cook and most my stuff comes out okay, but every time I first try a recipe, I need to practice it a few times before it comes out great. This was sooooo easy and cannot believe how good it came out on my first try!! SO was very happy and had three full tacos even though he was stuffed after the second! Thank you so much for this awesome recipe! I cannot wait to try more!

    • — Brie on March 25, 2015
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  • I’ve been craving shrimp tacos lately. I found this recipe the other day and made them for dinner last night. I was not disappointed. They were go good and full of flavor. It was raining so I cooked them in a frying pan ont he stove, still turned out great. I cannot wait until the weather gets better so I can try them on the bbq. Thank you for the great recipes Every one I have tried has been yummy.

    • — Susan on March 2, 2015
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  • Made this tonight. Only thing I changed was to pan sear the shrimp since it is 3 degrees here and I doubled salsa. Both shrimp and salsa were fabulous! Will absolutely make again. Thanks!

    • — Karen Grathwohl on February 20, 2015
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  • Made this for a weeknight dinner. I used my indoor grill pan as I didn’t want to grill outside in the cold. It came out GREAT! Very tasty, the avocado salsa is wonderful. The kids and adults ate every last bit.

    • — Tracy on February 4, 2015
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  • These were the BEST shrimp tacos! Not only was the shrimp super tasty but mild enough for my two young boys. But the avocado salsa was the show-stealer. It was a perfect balance of lime, salt, and veggies. Healthy and TASTY. We also grilled the flour tortillas, which we’ve never done, and it really added a new dimension to not only the taste but the overall experience. You must try this recipe.

    • — Kelly McIvor on July 12, 2014
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  • We had the shrimp portion last night and it was super quick and really good. The shrimp were mild enough for our children to eat as well. This was a last minute dinner idea, so we did not have the ingredients on hand to make the salsa. Rather, I took the cabbage I had in the fridge and made a quick slaw out of a tablespoon or so of mayo, lime juice, sliced green onion, and some salt and pepper. I added that to my tortilla with the shrimp. Made some quick black beans…opened can and rinse beans. Heated beans in a pot with some chicken stock, a clove of garlic, half of a peeled carrot, a bit of celery and 1/4 of an onion (nothing needs to be chopped). Simmer for 15 minutes and you’ll have some pretty tasty canned black beans.

    • — Jaime on July 2, 2014
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  • Definitely a family dish for me! It brings everyone together every time! Whole Foods corn tortilla (the yellow one) delivers even a better texture.

    Along with your Baja FIsh Tacos, this has been my go-to dish whenever I have good friends over!

    • — H on October 27, 2013
    • Reply
    • Great tip on the corn tortillas. Thank you!

      • — Jenn on October 27, 2013
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  • I made these last night for my family and they were soooo delicious! My family loved them and ate every bite! The salsa is delicious with the shrimp! Def going to make these again!

    • — steph on June 12, 2013
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  • These are the best shrimp tacos!! Kids love them! try it!

    • — Samar on April 27, 2013
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  • My husband and I just made this about a week ago when we had our parents over for a pool party. It was so, so yummy and fun to make. We had Spanish rice on the side and the avocado salsa was so good that I mixed them together. Everyone had fun wrapping their own and the shrimp was tender and moist. Thank you so much Jennifer for such wonderful recipes!

    • — Aylin on March 14, 2013
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  • Just another of my “go to” meals from this site! My only modification is to substitute red pepper flakes for the jalapenos and to eat the avacado salsa & shrimp in a bowl separate from the tortillas. I like mine crispy, so it’s alot less messy that way and still tastes srumptious!

    • — Lisa Ballantyne on March 9, 2013
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  • This was delicious. The avocado salsa stole the show! I bet that salsa would be great with other things, too (like dipping chips in it!)

  • GREAT receipe!!! Have made it several times. Loved the combination of flavor with avocado,
    tomatoes, red cabbage with the shrimp.

    • — Sharon on March 9, 2013
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  • This is the best shrimp taco recipe! Kids and hubby love them!

    • — Samar on October 14, 2012
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  • Made these for company along with chicken enchiladas and Mexican rice. Awesome tacos and the salsa ~ to die for. Had some left over and the avocado did not brown at all. Thank you ~ fun to try new recipes. Will make again soon.

    • — Cindy on October 2, 2012
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  • Made them again to rave reviews. I doubled up the avocado salsa — it went fast!

    • — Karen on October 2, 2012
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  • I made these tacos for my family the other night and they were amazing! I would not change a thing!

    • — deana c on June 26, 2012
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  • A delicious summer treat. I substituted greek yogurt for the sour cream for a lighter version.

    • — Elisa on June 24, 2012
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  • These shrimp were delicious! I ended up broiling them in the oven for just a few minutes per side and they were super sweet. The avocado salsa had a nice kick to it!

    • — Nicole on June 20, 2012
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  • My husband and I just made this about a week ago when we had our parents over for a pool party. It was so, so yummy and fun to make. We had Spanish rice on the side and the avocado salsa was so good that I mixed them together. Everyone had fun wrapping their own and the shrimp was tender and moist. Thank you so much Jennifer for such wonderful recipes!

    • — Aylin on June 20, 2012
    • Reply
  • I enjoyed this dish. Pan sauteed the shrimp instead of grilling, so maybe that changed the flavor profile a bit. The avocado salsa was great though, hard to keep from just eating it with chips!

    • — Andrew on June 20, 2012
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  • Wow! We’re getting ready to head home to Seattle and I will definitely plan to make these upon landing!

  • this is the first time ive ever commented on a blog, but i felt absolutely compelled to after making these because this was hands down the best meal i have ever prepared. my whole family was raving about them, i felt like a rockstar at dinner. thank you!

    • — CAC1 on May 27, 2012
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  • Jenn — made these Friday night along with your quinoa, corn, tomato, and avocado salad and your margaritas!! Everything was delicious — there was not a morsel left. Thanks so much for these great recipes!!

    • — Karen on May 27, 2012
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  • I made these for dinner tonight; they were delicious! Can’t wait to enjoy them again soon. Great summer recipe.

    • — Bonnie on May 24, 2012
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  • Thank you for all the recipes. Tonight I made the shrimp tacos w/ avocado salsa, it was fabulous, LOVE it! I am a huge fan for a long time. Do you have some recipes for sack lunches for kids too? Thank you again.

    • — Liz on May 23, 2012
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  • These look and sound amazing – can’t wait to try them! 🙂

    • — Michelle on May 23, 2012
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  • Made these last night and they were amazing!! Very easy to make too. I was wondering if you have a good recipe for fish tacos?

    • — Laura on May 23, 2012
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  • These look fab! I can’t wait to try them out!

    • — Kristen price on May 22, 2012
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  • Jen, thank you for all the recipes. Tonight I made the shrimp tacos w/ avocado salsa, it was fabulous, LOVE it! I am a huge fan for a long time. Do you have some recipes for sack lunches for kids too? Thank you again.

    • — Liz on May 19, 2012
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  • When I showed the picture of these to my husband his exact response was. “Yes, Yes, Yes!!” We are very excited to try this recipe 🙂

  • Just finished dinner and these tacos were fantastic!

    • — Dorothy on May 19, 2012
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  • Georges at the Cove in La Jolla….one of my all time favorite places to be !!!! This recipe is “spot” on! So good that I can almost believe I’m back at that rooftop table enjoying the blue sea, sunshine and delicious shrimp tacos at Georges. Thank you so much for an incredible recipe that brings back so many wonderful vacation memories.

    • — EileenC on May 18, 2012
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  • I was wondering if you knew how many calories each one has

    • — Morgan on May 17, 2012
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    • Sorry, Morgan, I don’t have nutritional info. for my recipes.

      • — Jenn on May 18, 2012
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    • There are several websites that allow you to enter ingredients to calculate the nutritional content. I’ve tried this one and it works fairly well.

      • — Sally on May 18, 2012
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      • Thank you, Sally!

        • — Jenn on May 18, 2012
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  • I know what I’m making this weekend! Thanks for the wonderful recipe

    • — Eileen on May 17, 2012
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  • Saw this recipe while at work wondering what to make for dinner! So simple and so good! Another hit – thank you!

    • — Belinda on May 17, 2012
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  • You’ve done it once again…..another delicious recipe! I just finished these and they are truly wonderful. I look forward to new posts to see what is on our menu for the day! Never a disappointment!

    • — LindaK on May 17, 2012
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  • I love shrimp tacos I will be trying these this weekend

    • — Marcia on May 17, 2012
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  • Can’t wait to try these – with a few easy adaptations, they are totally okay for the Paleo diet. Bonus!!

    • — Debi on May 17, 2012
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  • love shrimp tacos, can’t wait to try these !

  • Love shrimp tacos, can’t wait to try this recipe !!

  • Just a quick FYI: I would find comments from people who have actually made your recipies much more helpful than people just saying YUM, sounds good, think I’ll try it, etc. Just my opinion.

    • — Linda on May 17, 2012
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  • Can’t wait to try these – I love George’s!!

    • — Molly on May 17, 2012
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  • The salsa looks delicious – a great addition to summer recipes!

    • — mek on May 17, 2012
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  • Looks amazing!

    • — Susan on May 17, 2012
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  • Shrimp and fish tacos are my favorites. Can’t wait to try this!

    • — Jane on May 17, 2012
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  • This looks delicious and perfect for “grilling weather”. I can’t wait to try it!

    • — Tami on May 17, 2012
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  • Sounds wonderful, much like my recipe for Pico de Gallo. Love the heat, and eat it with tortilla chips. I like the idea of shallots rather than onions. I will rry that the next time.

    • — Debbie G on May 17, 2012
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  • Ooooh, I have just about everything to make these except the shrimp. Never tried shrimp tacos, but these do look amazing!!

    • To follow up my own reply, I DID try this last week and it was amazingly good! I had some chicken breast in the fridge, so I used that in place of shrimp and pan grilled them on the stove. Very yummy, very moist, great for tacos.

  • YUM this looks SO GOOD can’t wait to try!

  • Looks fabulous!

  • Never had shrimp tacos, but I will soon add them to my menu! Yum!

    • — Cathy on May 17, 2012
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  • Yummy! This looks so good. I think I’ll try it for dinner next week!

    • — Angela on May 17, 2012
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  • I’ve never had shrimp tacos, but these look incredible – I will need to remedy this situation very soon!

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