Grilled Shrimp Tacos with Avocado Salsa

Tested & Perfected Recipes

These festive and flavorful shrimp tacos are easy enough to make on a busy weeknight, and they’re good for you, too.

Filled with juicy grilled shrimp and spicy avocado salsa, these shrimp tacos make a delicious and fun (not to mention healthy) weeknight dinner or cookout dish. You can prepare most of the recipe ahead of time — although it comes together so quickly, there’s really no need to — and then just fire up the grill and lay out all of the fixings for everyone to assemble their own tacos. Since you’re eating with your hands already, round out the meal with some fresh corn on the cob (or Vivian Howard’s wonderful Cilantro Lime Sweet Corn), and dinner is done!

What You’ll Need To Make Grilled Shrimp Tacos

ingredients for grilled shrimp tacos

  • 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.
  • Some brands of corn tortillas can be dry. For store-bought, I recommend Mission Super-Soft Corn Tortillas. If you’d like to make your own (it’s really easy!), check out my recipe for homemade corn tortillas.

Step-by-Step Instructionshow to cut a jalapeno pepper

Begin by making the avocado salsa. For the jalapeño pepper, I cut the flesh off of the seeds, ribs, and stem, leaving the spiciest part of the pepper behind.  If you like more heat, throw in some of the seeds. (When working with jalapeños, avoid touching your eyes and wash your hands well afterwards.) Combine the jalapeño pepper with the shallot and garlic in a food processor.

shallots, garlic, and jalapeno pepper in food processor

Process until finely minced.

minced shallot, garlic, and jalapeno mixture in food processor

Add the mixture to a bowl along with the avocado, tomato, salt,  lime juice and chopped cilantro.

ingredients for avocado salsa in mixing bowl

Stir to combine. When you taste it, you might worry that it’s too spicy but, rest assured, it’ll be perfect combined with the shrimp and fixins in the tacos. It’s not intended to be eaten on its own like guacamole.

avocado salsa in mixing bowl

Next, prepare the shrimp by combining it with the olive oil, chili powder, salt and cayenne pepper.

shrimp in bowl with seasoning and oil

Toss until evenly combined.

shrimp tossed with seasoning, ready to grill

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 skillet. Either way, be careful not to overcook them — they only need a minute or two per side. You’ll know they’re done when they look opaque and start to curl into a more-closed “C” shape.

grilled shrimp

Finally, heat the tortillas on the grill or in the microwave, and assemble the tacos with all the fixings.

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Grilled Shrimp Tacos with Avocado Salsa

These festive and flavorful shrimp tacos are easy enough to make on a busy weeknight, and they’re good for you, too.

Servings: 4
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Total Time: 30 Minutes


For the Salsa

  • 1 small shallot, roughly chopped
  • 1 jalapeño pepper, seeded and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 tomato, seeded and diced
  • 1 avocado, pitted and diced
  • 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 (31/35) or extra large (26/30) shrimp, peeled and de-veined, thawed if frozen

For Assembling

  • 8 to 10 six-inch corn or flour tortillas
  • 2 cups chopped red cabbage, for serving
  • 2 limes, cut into wedges, for serving
  • 1 cup sour cream, for serving


  1. Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)
  2. Make the Shrimp: Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1-1/2 to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. (I use large shrimp for this recipe 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 cook them indoors in a skillet on medium heat.)
  3. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat the tortillas in the microwave according to the package instructions.)
  4. Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos.
  5. Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time.

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.

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Reviews & Comments

  • These tacos were amazing! We prepared the shrimp per the recipe but added a small amount of Bbq sauce during grilling for a touch of sweetness. That salsa is excellent! We forgot to use the cabbage but the tacos didn’t even need it. Can’t wait to make them again!

    • — Beth Holden on September 8, 2020
    • Reply
  • Thanks for sharing this delicious dish! It was so easy to grill the shrimp – I had no idea. The shrimp turned out super tasty! The avocado salsa was so exceptional that we finished it – with shrimp left over…so next time I will double the avocado salsa directions. Literally cannot wait to make this again; especially in the summer when the fresh vegetables are available.

    • — Karen Lynch on September 1, 2020
    • Reply
  • They were delicious and easy. The avocado salsa is super flavourful. I doubled the salsa and there wasn’t any left. I also made a Chili, lime creama to serve instead of the sour cream as I’m not a huge fan of plain sour cream. Excellent!

    • — Stephanie on August 28, 2020
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  • I am going to make these tonight. Could I use arugula in place of the cabbage? My daughter can’t eat cabbage.

    • — HYS on August 11, 2020
    • Reply
    • Arugula is not quite as sturdy as cabbage, but it should definitely work. Hope you enjoy! 🙂

      • — Jenn on August 11, 2020
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  • these were great!

    • — danielle on August 10, 2020
    • Reply
  • This was da bomb! Thanks Jenn!

    • — Claire on July 30, 2020
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  • This was excellent! My husband gave it a 2 thumbs up. I’ll be making this again and again.

    • — Norma on July 27, 2020
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  • Made this the other night it was awesome, no leftovers. I had never made shells before and it wasn’t that hard but more practice is in order.

    • — Randy Sampson on July 23, 2020
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  • Soooo good! Great flavors. My family loved it. I used a whole jalapeno with all the seeds and ribs. It had the perfect amount of kick for my family. Will definitely be added to the dinner rotation. Thanks Jen!

    • — Janet on July 23, 2020
    • Reply
  • Followed this recipe to a T with a few changes:

    1) omitted jalapeno for my kids
    2) I found that food processor is not needed, I just hand minced/diced the ingredients
    3) I used Jen’s sauce recipe that she uses on her Baja fish tacos in addition to and in some of my tacos I used it in place of the sour cream

    It was my first time making shrimp tacos and came out great! I will make again and add diced mangoes 🙂
    Thank you!

    • — Asra on July 22, 2020
    • Reply
  • This recipe is fantastic! Perfect amount of spice, both the shrimp and the salsa. I made a watermelon, basil and balsamic vinegar salad on the side, added just a touch of coolness to the spice. Thank you!

    • — Katie Bruch on July 12, 2020
    • Reply
  • We really enjoyed this. I thought I needed to bulk out this meal with a salad so made the black bean – chipotle salad but only one son ate that too. This meal was fast, nutritious, and delicious. A keeper!!

    • — Yvonne on July 5, 2020
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  • Another fabulous Jenn recipe! So easy to make and it really does feel like it’s from a high-end restaurant. Caught my wife (twice) eating the avocado salsa before I could even start making the shrimp for the tacos.

    • — Malcolm Armstrong on July 1, 2020
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  • Made these tonight, as like all of Jen’s recipes this was awesome! My husband asked for it to be put on the “rotation” lol. Thanks Jen! Oh btw I didn’t have a shallot, just used some diced red onion.

    • — Rebecca on June 26, 2020
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  • Jenn . . . Could I substitute pickled red onions for the red cabbage or would the pickling not work well with the salsa?? Thank you!

    • — Edie on June 26, 2020
    • Reply
    • Hi Edie, I think it’d be delicious.

      • — Jenn on June 26, 2020
      • Reply
  • Hi Jenn could I use this recipe but in fish? My husband wants fish tacos for Father’s Day but doesn’t want them fried he wants them grilled? Thanks so much

    • — Melissa Pickard on June 21, 2020
    • Reply
    • Sure, Melissa – that should work!

      • — Jenn on June 21, 2020
      • Reply
  • This was tasty! If I make it again I’ll omit the garlic because I felt it overpowered the salsa; the shallots have enough of a hint of garlic on their own. I’d also put the cabbage into the tortilla first to act as a barrier between the salsa and tortilla. Our tortillas had a tendency to fall apart from the moisture in the salsa. Just a couple of tweaks would make this a little better in my opinion.

    • — Kay on May 24, 2020
    • Reply
    • I followed your advice on the cabbage bed, perfect!

      • — Asra on July 22, 2020
      • Reply
  • Hi I got recipe I’m going to make it this evening

    • — Gloria on May 16, 2020
    • Reply
  • Absolutely delicious. Perfect in every way. Paired with Corona & Lime along with some Hank Williams Jr. Great way to forget about what’s going on and enjoy the beautiful weather.
    Thanks for sharing this!!!

    • — Trent Johnson on April 26, 2020
    • Reply
  • This was the first recipe I made from your site. It was simple and super delicious! I’m a novice cook and can get frustrated when I spend a lot of time making dishes that turn out subpar. Now that I’ve found your site, I’m looking forward to trying more recipes and hopefully becoming a better and happier cook! Thanks for such clear, step by step instructions – they’re much appreciated. 🙂

    • — sb23 on April 23, 2020
    • Reply
    • Glad you enjoyed these — happy to have you as part of the Once Upon a Chef community! 🙂

      • — Jenn on April 23, 2020
      • Reply
    • Bought a tortilla press because of this recipe. WINNER!

      • — WonderWender on June 29, 2020
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  • An easy recipe that tastes & looks like something you’d get in a high end restaurant! I toasted the tortillas in a skillet to give it a bit more texture. Delicious!!

    • — C Berg on February 27, 2020
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  • I just have to say that everything that I’ve made up to this point has been amazing! I just made the shrimp tacos and will have to go back to the store to get more ingredients to make again. I followed it to a T and it was awesome! Mmmmm!

    • — CARRIE LONG on October 7, 2019
    • Reply
  • This recipe was so easy and delicious! I followed the exact recipe and my family loved it😋

    • — Carmen Jones on September 30, 2019
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  • Superb!!!!

    • — Lisa on September 25, 2019
    • Reply
  • So wonderful!! The flavors are so fresh and perfect!
    I give this a 5 star plus!!!!!!!!
    You must try this……..perfection!!

    • — Lisa on September 25, 2019
    • Reply
  • I’ve made theses tacos several times now, and they are, unquestionably, the best. Like others have said, restaurants have a pretty high bar to meet to equal the quality of this dish. Thanks for sharing the recipe. It’s a crowd pleaser.

    • — Colleen on August 12, 2019
    • Reply
  • Huge hit with my family! I didn’t have a jalapeno so used a yellow bell pepper and the salsa was still delicious. I will make this again- it’s been a long time since my family gave such great compliments on a meal.

    • — AlliOaktree on June 22, 2019
    • Reply
  • 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
    • Reply
  • 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!

  • 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

  • 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!!!

  • 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.

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

    • Is this recipe spicy?

      • — Ash on April 24, 2020
      • Reply
      • Hi Ash, the salsa, on it’s own, has a little heat, 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.) Hope that helps!

        • — Jenn on April 24, 2020
        • Reply
  • 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!

    • 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!

  • 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.

  • 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
    • Reply
  • Great recipe! I paired it with your Mexican Rice Pilaf. Very delicious.

  • 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!

  • I love this salsa and have used it on steak tacos as well. Might have been even better than the shrimp.

  • 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!

  • 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
    • Reply
  • 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!

  • 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!

  • 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!!

  • 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!

  • 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?


    • 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.

  • These were wonderful. Very easy to make. Used skewers for the shrimp. Will make again and again. Thank you.

  • 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.


  • This was so good my kids were fighting over the last Morsel of salsa. Make double for your crew!

    Five stars

  • 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!

  • 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. 🙂

  • 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!

  • 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.

  • 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?

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

  • Is that white cream sour cream on the tacos?

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

  • 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!

  • Can I subtute with chicken breast instead of prawns keeping same recipe ?

    • Sure! (The chicken will take a little longer to cook than the shrimp.)

  • 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!

  • I just made these last night for dinner!! So yummy.

  • 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!

    • 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.

  • 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!

  • 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!

  • Loved this . It was just simple and delicious

  • 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!

  • Just amazing! Best salsa ever! Highly recommend! Easy&delucius!

  • 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, 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!

  • 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!

  • A must try! So simple and easy to make.

  • This was a wonderful recipe. Really enjoyed the taste and will be making it again.

  • 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.

  • 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.

  • 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.

  • 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! 🙂

  • 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!

  • The Grilled Shrimp Tacos with Avocado Salsa was the best seafood taco I have ever tasted!

  • Made these tacos last night. Fantastic recipe…thank you so much. Will make these often.

  • 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 🙂

      • wondering if the nutrition info is per taco or all 4 … trying to figure out weight watchers points.

        • HI Jaime, The nutritional information is for 2 tacos. Hope that helps!

  • I made this recipe the other day it was fantastic, so good cant wait to fix it for friends.

  • 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!

  • I might have missed this but it says this makes four servings. How many tacos in one serving?

    • Hi Ryan, It’s 2-3 per person.

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

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

    • Great tip on the corn tortillas. Thank you!

  • 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!

  • These are the best shrimp tacos!! Kids love them! try it!

  • 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!

  • 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!

  • 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.

  • This is the best shrimp taco recipe! Kids and hubby love them!

  • 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.

  • Made them again to rave reviews. I doubled up the avocado salsa — it went fast!

  • I made these tacos for my family the other night and they were amazing! I would not change a thing!

  • A delicious summer treat. I substituted greek yogurt for the sour cream for a lighter version.

  • 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!

  • 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!

  • 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!

  • 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!

  • 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!!

  • I made these for dinner tonight; they were delicious! Can’t wait to enjoy them again soon. Great summer recipe.

  • 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.

  • These look and sound amazing – can’t wait to try them! 🙂

  • 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?

  • These look fab! I can’t wait to try them out!

  • 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.

  • 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!

  • 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.

  • I was wondering if you knew how many calories each one has

  • I know what I’m making this weekend! Thanks for the wonderful recipe

  • Saw this recipe while at work wondering what to make for dinner! So simple and so good! Another hit – thank you!

  • 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!

  • I love shrimp tacos I will be trying these this weekend

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

  • 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.

  • Can’t wait to try these – I love George’s!!

  • The salsa looks delicious – a great addition to summer recipes!

  • Looks amazing!

  • Shrimp and fish tacos are my favorites. Can’t wait to try this!

  • This looks delicious and perfect for “grilling weather”. I can’t wait to try it!

  • 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.

  • 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!

  • Yummy! This looks so good. I think I’ll try it for dinner next week!

  • I’ve never had shrimp tacos, but these look incredible – I will need to remedy this situation very soon!

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