Shrimp Tacos with Avocado Pico

Simple, marinated shrimp brightens up your usual tacos with a refreshing avocado and tomato salsa to finish things off.

Shrimp Tacos with Avocado Pico

These shrimp tacos with avocado pico, or salsa, are super easy to make and are so addicting! I bet you can’t eat just one!

Shrimp Tacos with Avocado Pico

If you are using frozen Shrimp, make sure you thaw them out before making this. I like to thaw mine in a bowl of cold water, switching the water out every 10 minutes until they are thawed. They are usually thawed in 20-30 minutes.

Now I had bought Shrimp with the tails on, because they were on sale. I mean who doesn’t like a good deal right?! Once my Shrimp were thawed, I peeled an deveined them before cooking. I don’t mind doing a little extra work if it saves me $$$.

Once the Shrimp is thawed go ahead and start marinating them. While they are marinating you can start making the salsa!

Shrimp Tacos with Avocado Pico

To make this Gluten Free, I used Corn Tortillas. I just heated them up in the microwave for 15 seconds to get them nice and warm. Click here for even more delicious, gluten-free recipes.

Shrimp Tacos with Avocado Pico

Shrimp Tacos with Avocado Pico
 
Simple, marinated shrimp brightens up your usual tacos with a refreshing avocado and tomato salsa to finish things off.
Author:
Recipe Type: Main
Ingredients
For the Shrimp:
  • ½ pound Shrimp shelled and deveined
  • ¼ cup EVOO
  • Juice from 3 small Limes
  • 1 Habanero finely chopped
  • 1 tsp Honey
  • Dash of Sea Salt
  • Dash of Pepper
  • ¼ cup Water
  • 1 Tbs fresh chopped Cilantro
For the Salsa:
  • 2 Avocados
  • 1 large lime
  • ¼ cup chopped fresh cilantro
  • 4 roma tomatoes chopped
  • 3 cloves minced garlic
  • ¼ cup green onion chopped
  • ¼ cup green pepper chopped
  • ¼ cup red pepper chopped
  • ¼ cup orange pepper chopped
  • 1 habanero pepper chopped
  • Salt and Pepper to taste
  • Use Corn Tortillas to make these tacos Gluten Free
Instructions
  1. If your shrimp is frozen, thaw in a bowl of cold water. Drain and switch out water every 10 min until thawed.
  2. In shallow pan (I use a pie plate) add Shrimp, EVOO, Lime juice, Habanero, Honey, Salt, Pepper, Water, and Cilantro.
  3. Marinade for about 20 minutes.
  4. While Shrimp is marinading, prepare the salsa.
  5. Chop up all ingredients for the Salsa and add them to a medium size bowl.
  6. Note: You can make the salsa up to a day ahead of time, just don't add the Avocado until you are ready to serve.
  7. Once Shrimp is done marinading, add the Shrimp and the marinade to a large pan and saute for about 5 minutes on med-high heat until Shrimp and pink and cooked through.
  8. Add Salsa to Corn Tortilla shells, then top with Shrimp.
  9. Enjoy!
 

1 Comment
  1. I’ve been on a seafood taco kick lately. Fish. Scallops. Shrimp! This recipe is so simple and looks amazing! I’m definitely trying these this week!

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