Spicy Shrimp Tacos With Avocado Recipes

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GRILLED SHRIMP TACOS WITH AVOCADO SALSA



Grilled Shrimp Tacos with Avocado Salsa image

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

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 17

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
¾ teaspoon salt
1 tablespoon fresh lime juice, from half a lime
¼ cup loosely packed fresh cilantro leaves, coarsely chopped
1½ tablespoons olive oil
1½ teaspoons chili powder
½ teaspoon salt
Scant ⅛ teaspoon cayenne pepper
1½ pounds large (31/35) or extra large (26/30) shrimp, peeled, de-veined, and tail removed, thawed if frozen
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

Steps:

  • 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.)
  • 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, 1½ 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.)
  • 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.)
  • 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.
  • 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.

Nutrition Facts : Calories 517, Fat 27g, Carbohydrate 42g, Protein 30g, SaturatedFat 9g, Sugar 7g, Fiber 10g, Sodium 1075mg, Cholesterol 244mg

SPICY SHRIMP TACOS WITH AVOCADO



Spicy Shrimp Tacos with Avocado image

These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.

Provided by Fioa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 12

1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons lime juice
16 (5 inch) corn tortillas
2 cups tomatillo salsa
1 avocado - peeled, pitted, and chopped
½ cup sour cream
2 tablespoons chopped fresh cilantro

Steps:

  • Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
  • Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 57.7 g, Cholesterol 185.2 mg, Fat 27.5 g, Fiber 11.7 g, Protein 28 g, SaturatedFat 7 g, Sodium 1332.4 mg, Sugar 5.4 g

SPICY BLACKENED SHRIMP TACOS WITH AVOCADO SALSA



Spicy Blackened Shrimp Tacos with Avocado Salsa image

A quick, easy and delicious seafood dish, this recipe for Avocado Salsa with Blackened Shrimp Tacos checks all of the boxes. It's simple to make, flavor-packed with just a hint of spice, and full of fresh vegetables and succulent shrimp.

Provided by Sharon Rigsby

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 11

2 ears fresh corn (shucked)
1 pint cherry tomatoes (cut into small pieces)
1 Haas avocado (peeled, seed removed and cut into small pieces)
3 small scallions
1 jalapeno (seeds removed and minced)
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tsp kosher salt
1/2 teaspoon ground black pepper
4 flour tortillas (6 to 8 inches)
Optional garnish (chopped cilantro)

Steps:

  • Combine all seasonings and spices in a small bowl and stir well to make the blackening seasoning. Set aside.
  • Place the shrimp in a large shallow bowl or plate. Use a paper towel and blot them to remove any excess moisture.
  • Melt two tablespoons of butter and use a pastry brush to coat the shrimp generously. Sprinkle one-half of the seasoning mix evenly over the shrimp. Turn over and repeat with the butter and seasoning.
  • Preheat a large cast-iron skillet or non-stick skillet over medium-high heat. Add the remaining three tablespoons of butter.
  • When the skillet is hot, and the butter has melted, add the shrimp in one layer and cook undisturbed for one minute. Turn the shellfish over and cook for another minute or until the thickest end of the shrimp has turned from translucent to opaque, and the seasoning mix is blackened and crusty.
  • Remove the skillet from the heat immediately and then quickly remove the shrimp from the pan. If not, they will continue to cook and could become tough and stringy. Set aside.
  • To make the salsa, add the lime juice, olive oil, salt, and pepper to a large bowl and whisk to combine.
  • Shuck the corn and remove any remaining silk. Use a sharp knife and carefully slice the kernels off of the cob. Add the kernels to the bowl.
  • Cut the cherry tomatoes up into quarters. If they are large, cut them into eighths. Add to the bowl.
  • Peel the avocado, remove the pit and dice the avocado into small pieces. Add to the bowl and toss gently to combine.
  • Wrap four flour tortillas in a damp paper towel and place it on a microwave-safe plate. Microwave for 30-45 seconds or until the tortillas are heated through.
  • Place five to six shrimp in each tortilla, top with several tablespoons of salsa.
  • If desired top with chopped up cilantro. Serve warm.

Nutrition Facts : Calories 225 kcal, Carbohydrate 25 g, Protein 5 g, Fat 13 g, SaturatedFat 2 g, Sodium 804 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

GRILLED SHRIMP TACOS WITH AVOCADO SALSA RECIPE



Grilled Shrimp Tacos with Avocado Salsa Recipe image

You can't go wrong with these grilled shrimp tacos, made with spicy-seasoned shrimp, flavorful avocado salsa, and tender tortilla, for a fiesta of flavors!

Provided by Zoey Duncan

Categories     Taco

Time 30m

Yield 4

Number Of Ingredients 17

1 small shallot, roughly chopped
1 jalapeno 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
1-1/2 tablespoons olive oil
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 Scant teaspoon cayenne pepper
1-1/2 (31/35) (26/30) 1-1/2 pounds large (31/35) or extra large (26/30) shrimp, peeled and de-veined, thawed if frozen
8 10 to 8 10 six-inch corn or flour rtillas
2 cups chopped red cabbage, for serving
2 limes, cut into wedges, for serving
1 cup sour cream, for serving

Steps:

  • 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.)
  • 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.)
  • 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.)
  • 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.
  • 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.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

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Spicy Shrimp Tacos With Avocado Recipes SPICY SHRIMP TACOS WITH AVOCADO . These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner. Provided by Fioa. Categories World Cuisine Recipes Latin American Mexican. Time 50m. Yield 4. Number Of Ingredients 12. Ingredients; 1 pound uncooked …
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