SPICY SHRIMP TACOS WITH AVOCADO
- 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
SHRIMP TOSTADAS WITH AVOCADO SALSA
"Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp."
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 14
- Preheat oven to 350°. In a small bowl, combine 2 tablespoons avocado, water, 1 teaspoon lime juice, 1 teaspoon blackened seasoning and cumin. Set aside 1/4 cup beans; add remaining beans to avocado mixture and mash with a fork. Stir in reserved whole beans. Set aside., For salsa, in a small bowl, combine orange, onion, jalapeno, cilantro, and the remaining avocado and 2 teaspoons lime juice. Cover and refrigerate until serving., Place tostada shells on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese. Bake until bean mixture is heated through and cheese is melted, 4-6 minutes., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add shrimp and remaining 1 teaspoon blackened seasoning. Cook and stir until shrimp turn pink, 4-6 minutes. Arrange over tostada shells; serve with salsa.
Nutrition Facts : Calories 297 calories, Fat 13g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 446mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 14
- Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
- Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA
- Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
- Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
- Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
- Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 30.1 g, Cholesterol 115 mg, Fat 9.4 g, Fiber 6.8 g, Protein 16.5 g, SaturatedFat 1.5 g, Sodium 1135.5 mg, Sugar 1.7 g
SHRIMP TACOS WITH AVOCADO SALSA
These super easy, healthy tacos are completely delicious. (This is an adaptation of a recipe by Layla for Gimme Delicious.) The calorie count in this recipe is based on a regular flour tortilla, but if you want to cut out 100 calories per taco, try using low-carb, high fiber, low calorie tortillas. I love the "Ole Mexican Xtreme Wellness" tortillas that you can find at Walmart. They taste great. You can also substitute plain yogurt for the sour cream to reduce the fat. Enjoy!
Provided by Faux Chef Lael
Yield 6 Tacos, 3 serving(s)
Number Of Ingredients 22
- To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
- To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.).
- To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside.
- To assemble tacos: Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.
Nutrition Facts : Calories 581.6, Fat 28.1, SaturatedFat 4.4, Cholesterol 191, Sodium 1837.8, Carbohydrate 54.2, Fiber 10.5, Sugar 4.3, Protein 31.1
COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Provided by Christina Anstead
Yield 4 servings
Number Of Ingredients 23
- Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
- In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
- Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
- Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
- While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
- In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
- To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.
SHRIMP AND PORK TACOS WITH TOMATO SALSA AND CREAMED AVOCADO
Provided by Roger Mooking
Yield 4 servings
Number Of Ingredients 28
- For the shrimp and pork filling: In a cast iron pan, heat the vegetable oil over medium heat. Place the pork in the pan and saute until brown and caramelized.
- Once the pork has browned, add the shallots, garlic, and chiles, cook for 1 to 2 minutes.
- Add the cumin and smoked paprika and stir. Add the shrimp and stir. Once the shrimp has turned pink, add the water chestnuts and stir. Add the sugar, cilantro stems, lime zest and juice, remove from heat.
- For the tomato salsa: Put the tomatoes and green onions in a small bowl. Add the lime juice, cilantro leaves and stems and mix. Season the salsa with sugar and salt.
- For the creamed avocado: Put the avocados in a bowl, add the lime juice and chopped green onion. Add the sugar and sour cream. Mash until the mixture is incorporated. Season with salt.
- To assemble the shrimp and pork tacos: Place the tortilla shells on a plate. Divide the pork and shrimp filling among the tortilla shells. Spoon the filling in the center of the taco.
- Spoon the creamed avocado and tomato salsa over the tortilla shells. Garnish with cilantro.
More about "shrimp tacos with avocado salsa recipes"
SHRIMP TACOS WITH CORN AND AVOCADO SALSA RECIPE ...
Servings 8Estimated Reading Time 2 minsCategory Main Dish RecipesTotal Time 25 mins
- Place the shrimp in a large bowl and toss with the olive oil, garlic, cumin, coriander and Old Bay Seasoning (if you don't use the Old Bay, add a little salt and pepper). Set aside.
- Combine the corn (see note below), tomato, red onion, jalapeño, lime juice and cilantro. Season to taste with salt and pepper, then add the avocado, taste and season again. Set aside.
- Note: If your corn is very fresh and tender, you can use the kernels raw. If not, place them in a shallow dish, cover and microwave for 1-1/2 to 2 minutes on high. Allow to cool completely before proceeding with the recipe. You can also use frozen corn if fresh is not available. Just thaw and blot away any excess moisture with a paper towel before adding to the salsa.
- Heat a heavy skillet over medium-high heat. Add the shrimp and sauté until pink and opaque, about 2 minutes.
GRILLED SHRIMP TACOS WITH AVOCADO SALSA - ONCE UPON A CHEF
Cuisine Mexican, Tex-MexTotal Time 30 minsCategory DinnerCalories 517 per serving
- 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.
SHRIMP AVOCADO SALSA RECIPE - NATASHASKITCHEN.COM
4.9/5 (21)Total Time 15 minsCategory Easy
- Chop cooked shrimp and transfer to a large mixing bowl. Squeeze lime juice over shrimp, stir and let marinate while you chop the rest of your ingredients.
- Dice cucumber and add to the bowl (don't stir until all the ingredients are in). Dice tomatoes and add to the bowl, then add finely diced onion. Top with avocado and finally the chopped cilantro.
BLACKENED CAJUN SHRIMP TACOS WITH AVOCADO SALSA | THE ...
5/5 (9)Calories 241 per servingCategory Dinner, Main Course
- In a ]medium sized bowl add the shrimp and cajun seasoning. Toss until coated. In a medium sized skillet over medium high heat add olive oil and shrimp. Cook for about 2-3 minutes until no longer pink.
- To make the avocado salsa: Add the tomatoes, corn, black beans, red onion, avocado, and cilantro to a bowl. Salt and pepper to taste.
- Assemble the tacos dividing the avocado salsa and topping with shrimp. Sprinkle with crumbled feta and serve immediately.
SHRIMP TACOS WITH AVOCADO SALSA VERDE - RECIPE RUNNER
4.3/5 (29)Category Tacos + TostadasServings 4Total Time 30 mins
- Preheat oven to 425° F. Put the onion, jalapeño, and tomatillos on a rimmed baking sheet lined with foil. Drizzle with olive oil, season with salt and pepper and toss together until coated. Roast for approximately 8-10 minutes or until the vegetables are soft. Remove from the oven and let them cool for a few minutes.
- Add the roasted vegetables and the remaining ingredients to a food processor or blender. Pulse or blend until the salsa is mostly smooth. Taste for seasoning and set aside until ready to use.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. In a large bowl toss together the shrimp, cumin, chili powder, salt and pepper until coated. Cook the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Char the tortillas over an open flame on a gas stove or grill or warm them in the microwave wrapped in a damp paper towel until they are pliable. Fill the tortillas with 3 shrimp and top with the avocado salsa verde, chopped red onions, cilantro and diced avocado. Serve with a lime wedge on the side.
GRILLED SHRIMP TACOS WITH AVOCADO SALSA - THE GIRL WHO ATE ...
4.7/5 (36)Category Main CourseCuisine MexicanTotal Time 25 mins
- In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.
- In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.
- Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.
CHILI LIME SHRIMP TACOS WITH MANGO SALSA & AVOCADO AIOLI
Cuisine MexicanTotal Time 53 minsCategory Dinner, Lunch
- In a shallow dish, combine the marinade ingredients & mix well. Add in the shrimp & toss until evenly coated. Cover & refrigerate for 30-60 minutes.
- While the shrimp marinates, make the mango salsa. Combine all the salsa ingredients in a small bowl & mix well. Simple! Maybe eat some chips with it while you wait? Preheat the oven to 400ºF.
- Once the shrimp is done marinating, place in an even layer on a baking sheet & bake for 8-10 minutes until pink & cooked through.
- While the shrimp is cooking, make the avocado aioli. Place the aioli ingredients in a food processor or blender & blend until smooth.
GRILLED SHRIMP TACOS WITH PINEAPPLE AVOCADO SALSA ~ COOKS ...
5/5 (3)Category Appetizer or MainCuisine MexicanCalories 197 per serving
- First make the sauce. Add all the ingredients into a small bowl and mix together. Cover and place in the fridge until you are ready to use it.
- Rinse the shrimp well and get rid of excess water with a paper towel. Add the shrimp to a bowl, melt the butter in the microwave and pour over the shrimp, add the minced garlic, and sprinkle the jerk seasoning over the shrimp. Mix the shrimp with the seasonings till they are all coated.
- Heat the bbq to medium high heat. Peel and cut the pineapple in long spears. Place the pineapple on the bbq and let the pineapple sit there until grill marks appear. Continue this with all sides of the spear and the rest of the pineapple. Wash and slice up the tomatoes, place in the bowl. Slice an avocado in half and pull it open, take out the avocado pit and discard. With a sharp knife, slice the avocado lenthwise and then again across then scoop out the flesh with a spoon into a bowl. Wash the cilantro and pick the leaves off the stems.
- Thread them onto a few skewers and place them on the bbq. (You dont have to cook the shrimp on a skewer, but we find it much easier) Cook for a few mins on each side until the shrimps turn a bright pink and remove from heat. Do your best not to overcook the shrimp. They only take a few mins. Take the skewers out of the shrimp. You can also cook the shrimp in a pan on the stove too.
SPICY SHRIMP TACOS WITH AVOCADO SALSA & SOUR CREAM ...
4.9/5 (100)Category MainCuisine MexicanTotal Time 15 mins
- To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
- To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
- To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!
SHRIMP TACOS WITH AVOCADO, MANGO AND PINEAPPLE SALSA ...
Ratings 7Calories 236 per servingCategory Sandwiches, Burgers & Wraps
- In a medium-size bowl, mix together olive oil, chili powder, cumin, salt and garlic powder. Toss shrimp in this mixture until all shrimp are coated. Cover bowl with plastic wrap and place in fridge for at least 20 minutes or up to 24 hours.
- When ready to cook, heat a skillet or a grill pan over medium-high heat until hot. If you don’t have a nonstick skillet, you may wish to add 1/2 - 1 tablespoon oil to the pan before adding shrimp. Remove shrimp from marinade and cook on the hot pan until cooked through, about 4-5 minutes, flipping once.
- Place a small amount of red cabbage in the bottom of an Old El Paso Flour Tortilla Taco Boat. Top with shrimp and avocado salsa. Repeat until all the shrimp has been used.
BLACKENED SHRIMP TACOS WITH AVOCADO SALSA RECIPE
5/5 (2)Calories 225 per servingCategory Dinner, Lunch
- 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.
SHRIMP TACOS WITH MANGO SALSA | RICARDO
5/5 (18)Category Main DishesServings 12Total Time 40 mins
- In a large non-stick skillet over high heat, brown the shrimp in the oil. Add the garlic and cook for 2 minutes. Season with salt and pepper. Keep warm.
SHRIMP-AVOCADO TACOS RECIPE | MYRECIPES
5/5 (1)Author Sweet CarolineServings 4Total Time 20 mins
- Halve and pit avocados. Score flesh with a knife to make small, diced pieces and then scoop pieces into a bowl. Squeeze in juice from lime quarters, add diced tomatoes and salt and toss mixture gently. Set aside.
- Finely chop onion and put pieces in a small bowl. Slice lettuce into small, thin ribbons and put in a separate bowl.
- Heat oil in a heavy skillet over medium-high heat until hot but not smoking. Add prepared shrimp and sprinkle chili powder and cumin on top; cook, stirring, until shrimp is pink and curls up, 2 to 3 minutes. Transfer cooked shrimp to a bowl. Remove tortillas from oven.
SHRIMP TACOS WITH MANGO AVOCADO SALSA - SPOONFUL OF FLAVOR
5/5 (1)Category Main CourseCuisine MexicanTotal Time 35 mins
- In a medium bowl, mix together the oil, chili powder, cumin, lime juice, cilantro and salt. Add shrimp to bowl and toss to coat. Let shrimp marinate in the refrigerator for about 10-15 minutes.
- While the shrimp are marinating, combine mango, avocado, onion, cilantro, and lime juice in a medium bowl. Mix well.
- Heat the grill over medium-high heat. Add the shrimp to the grill and cook until opaque and cooked through, about 2-3 minutes per side.
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