The easy shrimp taco with avocado offers a combination of succulent shrimp, vibrant flavors, and satisfying textures that will transport you to flavor paradise!
In this recipe, I'll show you how to perfectly cook shrimp and assemble the tacos with fresh and delicious ingredients that will impress anyone you serve them to.
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Reasons Why You'll Love This Recipe
It comes together quickly
It's a healthy and super easy weekend dinner to make
It's flavorful, delicious, and perfect for a busy weeknight
It tastes better than restaurant shrimp tacos
It's very customizable
Shrimp: This recipe calls for pre-cooked shrimp which requires up to 1-2 minutes on a pan. You will need to defrost the shrimp for about 30 minutes and pad them dry before cooking.
Flour tortillas: I prefer using 8-10 inch flour tortillas. Corn tortillas would work great as well but you'll have to use two because they tend to fall apart easily. Microwaving your tortillas is an option if you're in a hurry. If you decide to do that, be sure to follow the directions that are on the package.
Red cabbage: Red cabbage adds crunchiness and much flavor to the tacos. You can also use coleslaw as a substitute for red cabbage. When building the taco, start with cabbage first. It will act as a barrier between any wet ingredient and the tortilla.
In a medium bowl, add shrimp, salt, and the juice of 2 limes. Mix them all together and
set them aside.
In a small bowl, add mayo, lime juice, and sriracha mix and also set aside.
Heat a skillet over medium heat with 1 tablespoon of olive oil and then add the shrimp.
Cook for no more than 1-2 minutes on each side. You just want them to be cooked
through and not overcooked.
Warm the flour tortillas in a pan over medium-high heat for about 5-10 minutes per side or until they reach your preferred char level. Also, feel free to press them down with a spatula if they try to puff up.
Serve the easy shrimp tacos with avocados on the dinner table with warm tortillas, cabbage, avocado slices, cilantro, lime juice cheese, and a drizzle of the sauce.
Recipe Tips and Tricks
Broiling the shrimp is a great option. If you decide to broil your shrimp, be sure to first pat them dry. Then, line them up on a baking sheet and place them in the middle rack of the oven. Broil them for about 2-4 minutes.
Storage and Reheating Instructions
Place your leftover shrimp tacos in an airtight container or ziplock bag and put them in the refrigerator. Reheat your shrimp in a pan with olive oil, warm tortillas in a skillet or microwave, and then assemble with toppings and sauce.
Substitution and Addition Ideas
Grilled tilapia also works really well with this recipe and is perfect for Taco Tuesday.
Mango salsa, spicy avocado salsa, cilantro sauce, creamy cilantro-lime slaw, and Pico de Gallo are great sides for your shrimp tacos.
Feel free to use your favorite taco seasoning mix. You can even use homemade taco seasoning.
Pickled red onions, lettuce, lime zest, cabbage slaw or spinach can be used instead of red cabbage. You can also ignore these and use your favorite toppings.
Is this easy shrimp taco with avocado recipe spicy?
The taco sauce is spicy but the rest of the recipe isn’t. If you prefer spicy shrimp tacos, either add hot sauce to them or red pepper flakes to taste.
Can I use corn tortillas for this recipe?
You certainly can. I would recommend that you double-layer your warm corn tortilla because they tend to fall apart easily.
Can I use grilled shrimp?
Grilled shrimp is perfect for this recipe. Be sure to use medium or large shrimp. Skewering the shrimp before grilling will keep them from slipping through the grill.
What is the best way to cook the shrimp if you don’t have an outdoor grill?
Lining up the shrimp and broiling them for a total of 2 minutes is a good way to cook shrimp without a grill.
At what point in the cooking should I remove the tails?
It depends on your preference. Some people remove the tails before cooking and others keep the tails in their tacos.
Can I use uncooked fresh shrimp?
Yes, you certainly can. I usually cook my uncooked shrimp for about 2 minutes on each side. Be careful not to overcook raw shrimp. They tend to be rubbery when overcooked. What you want is juicy shrimp.
These zesty shrimp tacos are a versatile dish that's perfect for any occasion. Whether it's a casual weeknight dinner or a gathering with friends, these tacos are totally going to impress. So, grab your apron, gather the ingredients, and create this culinary delight!
More Recipes You'll Love
Looking for other easy and delicious recipes? Try these:
Easy Shrimp Taco With Avocado
- Cutting board
- Mixing bowls
- Lime squeezer
- 1 pound medium or large frozen shrimp pre-cooked (you can remove the tails if you like)
- 1 tablespoon garlic minced
- 2-3 cups red cabbage shredded
- ½ cup cilantro, finely chopped
- Olive oil, for frying the shrimp
- 6-8 inch flour tortillas
- 2 cups grated Cotija cheese
- ¼ cup red onion
- 2 limes, cut into wedges.
- 2 tablespoon lime juice
- Salt to taste
- 1 avocado
Ingredients for Shrimp Taco Sauce:
- ¼ cup sour Cream
- ¼ cup mayonnaise
- 1 lime juice
- 2 tablespoon Sriracha sauce, or to taste
- In a medium bowl, add shrimp, salt, and the juice of 2 limes. Mix them all together and set them aside.
- In a small bowl, add mayo, lime juice, and sriracha mix and also set aside.
- Heat a skillet over medium heat with 1 tablespoon of olive oil and then add the shrimp.
- Cook for no more than 1-2 minutes on each side. You just want them to be cooked through and not overcooked.
- Warm the flour tortillas in a pan over medium-high heat for about 5-10 minutes per side or until they reach your preferred char level. Also, feel free to press them down with a spatula if they try to puff up.
- Serve the shrimp on the dinner table with warm tortillas, cabbage, avocado slices, cilantro, lime juice cheese, and a drizzle of the sauce.