Quick Shrimp Tacos with Avocado Salsa Verde -

- 1 pound of fresh shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 8 small corn or flour tortillas - 1 ripe avocado - 1/2 cup fresh cilantro, chopped - 1 lime, juiced - 1 jalapeño, seeded and chopped (optional) - 1/4 cup sour cream or Greek yogurt (for creaminess)

Quick Shrimp Tacos with Avocado Salsa Verde

Dive into the delicious world of shrimp tacos with this easy recipe featuring zesty shrimp and creamy avocado salsa verde. Perfect for lunch or dinner, these tacos combine fresh ingredients for a burst of flavor in every bite. Learn how to marinate shrimp to enhance taste, prepare a smooth avocado salsa, and assemble the perfect taco. Whether you're a seafood lover or just looking for a quick meal, these vibrant tacos are sure to impress your family and friends. Perfect for any occasion, get ready to enjoy a culinary treat that’s both nutritious and satisfying.

Print Recipe Pin Recipe

Ingredients

For the Shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon chili powder

Salt and black pepper, to taste

Juice of 1 fresh lime

For the Avocado Salsa Verde:

1 ripe avocado

1 cup fresh cilantro, chopped (stems removed)

1 tablespoon lime juice

1 tablespoon olive oil

1 jalapeño, seeded and finely chopped (adjust for spiciness)

½ teaspoon salt

¼ teaspoon ground black pepper

Water, as needed for desired consistency

For the Tacos:

8 small corn tortillas

¼ cup red onion, finely diced

¼ cup crumbled queso fresco (optional)

Lime wedges, for serving

Instructions

Marinate the Shrimp:

In a mixing bowl, add the peeled shrimp. Pour in the olive oil, then add minced garlic, smoked paprika, ground cumin, chili powder, salt, black pepper, and the juice of one lime. Toss the shrimp gently until each piece is evenly coated in the marinade. Cover the bowl and let the shrimp marinate for about 10 minutes to absorb all the flavors.

Prepare the Avocado Salsa Verde:

In a blender or food processor, combine the ripe avocado, freshly chopped cilantro, lime juice, olive oil, chopped jalapeño, salt, and black pepper. Blend the ingredients until smooth and creamy. If the salsa is too thick for your liking, gradually add water—one tablespoon at a time—until you reach your preferred consistency.

Cook the Shrimp:

Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque, indicating they are fully cooked. Remove the skillet from heat and set the cooked shrimp aside.

Warm the Tortillas:

In a separate dry skillet, lightly warm the corn tortillas over medium heat for about 30 seconds per side. You want them to become pliable and develop a light char. Keep them covered to retain warmth.

Assemble the Tacos:

For each warmed tortilla, add a generous spoonful of the cooked shrimp. Drizzle with the creamy avocado salsa verde, then top with diced red onion. If desired, sprinkle crumbled queso fresco on top for an added layer of flavor.

Serve:

Plate the tacos immediately while warm. Accompany with lime wedges on the side, which diners can squeeze over the tacos for an extra zesty punch.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (2 tacos each)

Optional Presentation Tips: Serve the tacos on a colorful platter, garnished with extra cilantro sprigs and lime wedges for a vibrant look. For added texture, include thinly sliced radishes or shredded cabbage as a colorful topping option. Enjoy!