Shrimp Tacos with Corn, Avocado, and Cilantro (35 Minutes)

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Shrimp tacos are a delicious and vibrant dish perfect for family gatherings or a casual weeknight dinner.

These tacos are topped with fresh corn, creamy avocado chunks, juicy cherry tomatoes, cilantro, a squeeze of lime, and chopped green onion, creating a burst of flavor in every bite.

Easy to make and easy to enjoy, these simple tacos will quickly become a dinnertime staple!

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings (2 tacos per serving) 1x

Ingredients

Units Scale

For the shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • Juice of 1 lime

For topping:

  • 1 cup fresh corn kernels (from 1-2 ears of corn)
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, chopped
  • Extra lime wedges, for serving

For assembly:

  • 8 small corn or flour tortillas

Instructions

  1. Prepare the shrimp (10 minutes): In a large bowl, toss the shrimp with olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, pepper, and lime juice. Ensure the shrimp are evenly coated with the seasoning.
  2. Cook the shrimp (5 minutes): Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.
  3. Prepare the toppings (10 minutes): While the shrimp is cooking, prepare the toppings. Cut the corn kernels off the cob, dice the avocado, halve the cherry tomatoes, chop the cilantro, and slice the green onions.
  4. Warm the tortillas (5 minutes): Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable. Alternatively, you can wrap them in a damp paper towel and microwave for about 30 seconds.
  5. Assemble the tacos (5 minutes): Place a few shrimp in the center of each tortilla. Top with fresh corn kernels, diced avocado, halved cherry tomatoes, chopped cilantro, and green onions. Squeeze a lime wedge over the top of each taco for a burst of citrus flavor.

Notes

For added flavor, you can drizzle some creamy sauce over the tacos, such as a simple lime crema made by mixing sour cream with lime juice and zest.

These shrimp tacos are best enjoyed fresh but can also be prepared ahead by cooking the shrimp and prepping the toppings in advance, then assembling just before serving.

Serve these colorful and flavorful tacos with a side of rice or a fresh salad for a complete meal.

Enjoy making and sharing these delightful tacos with family and friends!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving (2 tacos)
  • Calories: 350
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 18g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 170mg

Pair this with...

Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

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