Chipotle Shrimp Tacos with Avocado Salsa

You can only eat so many servings of hearty soup, chili, potatoes and pasta before you start craving something a little more light. And, even if the fall season is fully upon us, I still crave fresh, summery flavors between all the pot pies and pulled pork… Don’t we all?With a big bag of shrimp in my freezer and all the ingredients to make a tasty taco with a light avocado salsa, last night’s dinner was decided, and delicious!

The shrimp was marinaded in a subtley spicy mix of olive oil, lime juice and chili seasoning, and then sauteed on the stove top for just a few minutes. Beforehand, hubby helped me make a sensational avocado salsa with fresh Hass avocado, tomatoes, red onion, garlic, jalapeno and cilantro, which topped the tender shrimp on a corn tortilla. We added a few pinches of freshly grated Monterey Jack, Cheddar, and a dollop of sour cream, and after one, couldn’t help asking for seconds!

This was a delicious, easy dinner and a quick, fresh fix for our taco craving… even if it is November. After all, variety is the spice of life!

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PrintPrint Recipe

Chipotle Shrimp Tacos with Avocado Salsa

Yield: Serves 4


Avocado Salsa:

3 tomatoes, diced

1 small red onion, diced

1 jalapeno, minced

2 garlic cloves, minced

3 medium tomatillos, husked and diced

1 Hass avocado, cut into chunks

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lime, juiced

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp Tacos:

1 tablespoon olive oil

½ teaspoon lime juice

1 teaspoon chipotle or blended chili powder (I used taco seasoning)

½ teaspoon kosher salt

1 pound medium shrimp (about 20), peeled and deveined

4-6 corn tortillas

4 sprigs cilantro, coarsely chopped

2 limes, cut into wedges

Shredded Monterey Jack and/or Cheddar cheeses, optional

Sour cream, optional


Avocado Salsa:

Combine all vegetables. Add salt and pepper. Squeeze in the juice of 1 lime. Transfer to a bowl and stir in the cilantro. Let sit on the counter for about 15 minutes to allow flavors to combine. Store in the refrigerator up to 4 days.

Shrimp Tacos:

Mix the olive oil, lime juice, chili seasoning, and salt in a large bowl. Add the shrimp and toss to coat. Marinade at least 10 minutes and up to 24 hours, covered, in the refrigerator.

When ready to cook, heat a stovetop pan to medium-high. Add the shrimp and cook until translucent, about 2 minutes on each side.

Place tortillas on a plate and top with a damp paper towel; warm in the microwave for 20 seconds. Top tortillas with cooked shrimp, avocado salsa, a little chopped cilantro, shredded cheese and sour cream. Serve with lime wedges.


Adapted from Food Network


27 Responses to “Chipotle Shrimp Tacos with Avocado Salsa”

  1. #
    Wendy (The Weekend Gourmet) — January 10, 2011 @ 9:23 pm

    Looks good…I love to make seafood tacos! I serve with cilantro-lime crema, but this avocado salsa looks FAB! Bought ingredients to try my hand at your clam chowder on Wednesday. Weather’s getting cool here Texas — highs in 6os and lows in 30s, so it’s finally soup weather. Felt so good to make gumbo over the weekend!!

  2. #
    Susi — January 10, 2011 @ 9:23 pm

    Yum, this looks fantastic! Since it is still pretty warm here in AZ and we grill year round this would be a wonderful light dinner! Thanks for sharing :o)

  3. #
    Georgia — January 10, 2011 @ 9:23 pm

    No need to fire up your grill, Susi – The shrimp is cooked on the stovetop, but you could also grill it if you want to. Thanks for stopping by!

    – Georgia

  4. #
    Kitten with a Whisk — January 10, 2011 @ 9:23 pm

    Oh yum! I love making tacos with seafood, so much lighter! Please mail me two?

  5. #
    SteakNPotatoesKindaGurl — January 10, 2011 @ 9:23 pm

    this looks so good! love shrimp and love avocado!

  6. #
    fooddreamer — January 10, 2011 @ 9:23 pm

    Oh this sounds fantastic. I love spicy shrimp, I love avocado, and I love a good taco. Will definitely be making this one. Saving to my favourites.

  7. #
    Pam — January 10, 2011 @ 9:23 pm

    I am loving this one… Mexican food is my favorite.

  8. #
    cakeduchess — January 10, 2011 @ 9:23 pm

    Hi Georgia-This looks fantastic. I would love this for dinner right now:)Please check my blog today…I have an award for you to see:)

  9. #
    Deborah — January 10, 2011 @ 9:23 pm

    I definitely need something light in between all of the comfort food! This looks absolutely amazing. Want to cook dinner for me tonight?? :)

  10. #
    Angie's Recipes — January 10, 2011 @ 9:23 pm

    Georgia, you have no idea how much I love this shrimp tacos! It looks simply scrumptious!

  11. #
    Jennifurla — January 10, 2011 @ 9:23 pm

    I am in LOVE with this picture, it draws me in! I like the variety, very nice.

  12. #
    Baking Serendipity — January 10, 2011 @ 9:23 pm

    I think light summery foods are always in season :) This looks fantastic!

  13. #
    Jenn's Food Journey — January 10, 2011 @ 9:23 pm

    You had me at chipotle!!! Yum.. this dish looks fantastic.. I know it’s good too… Yum!!

  14. #
    Medifast Coupon Codes — January 10, 2011 @ 9:23 pm

    Well I have found my Taco Thursday, thanks so much. Not sure if the kids will eat, but can have the regular taco ingredients on stand-by for them. Thanks again.

  15. #
    JehanP — January 10, 2011 @ 9:23 pm

    You have hit me right in the heart with this shrimp and avocado, love all types of tacos or burritos. This is so full of flavor and I bet very yummy!

  16. #
    StephenC — January 10, 2011 @ 9:23 pm

    And wouldn’t you know, I’m on my way to Safeway with shrimp already on my list!

  17. #
    enrolled agent cpe — January 10, 2011 @ 9:25 pm

    You just gave me an idea on what I can do with the bag of frozen shrimp that I have. I would try this recipe tomorrow.

  18. #
    Parisa — January 10, 2011 @ 9:29 pm

    Your avocado salsa sounds really good! I can’t wait for taco night so I can try out that salsa.

  19. #
    Stephanie — January 10, 2011 @ 9:53 pm

    I definitely know where you’re coming from! Luckily for us, there’s hardly a time where it’s so bare-bones cold here in NM that we can’t grill, but I always feel so silly making summery meals in the winter. Sometimes, you just have to suck it up though, right? Love your tacos, they look good enough to eat off the screen.

  20. #
    Katie@Cozydelicious — January 10, 2011 @ 9:53 pm

    This looks aweome! And there is nothing wrong with shrimp tacos in cold weather – spicy food to warm you up!

  21. #
    Mary — January 10, 2011 @ 9:53 pm

    Those are beautiful!!!!

    Mary xo
    Delightful Bitefuls

  22. #
    Monet — January 10, 2011 @ 10:15 pm

    I definitely crave these types of food because it is still so hot here in Austin! I’m all about tacos too. How can you go wrong with a tortilla? Thank you for sharing, sweet woman. As always, your photographs look beautiful and the recipe is making me drool!

  23. #
    Evan @swEEts — January 10, 2011 @ 10:15 pm

    Mountain Man is going to love this dish! Since we’re in TX it’s still warm so I definitely think we can get away with eating summery dishes like this :) Who says fabulous has to have a season!?

  24. #
    Katrina — January 10, 2011 @ 10:15 pm

    Your avocado salsa sounds amazing!

  25. #
    Adele Forbes — February 20, 2011 @ 8:33 pm

    I love your recipes and pictures. Thank you so much for sharing your obvious love of food and cooking.

  26. #
    Angie — March 25, 2012 @ 12:02 am

    This is a marvelous recipe. The salsa is especially delicious! Thank you!

  27. #
    Carole — June 7, 2012 @ 10:52 pm

    Nice use of avocado. It would be super if you linked this post in to Food on Friday Series which is all about avocado this week.

    It would also fit well in the fish and seafood edition of Food on Friday.

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