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Grilled Shrimp Tacos with Avocado Dressing

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Grilled Shrimp Tacos with Avocado Dressing combine tender, spiced shrimp with crunchy slaw and a creamy dressing. This one should be on repeat all summer long!

Overhead closeup shot of two grilled shrimp tacos with creamy avocado dressing and slaw.

I love an easy weeknight (or anytime) meal. These shrimp tacos cook up crazy fast, especially if you do some prep in advance. Make the simple slaw recipe plus the avocado dressing a couple of hours before mealtime, and have the shrimp marinating in the dry seasoning rub. Then it’s just a 10 minute deal, which is key to getting food on the table quickly.

The taste and texture of these tacos are perfect. They’re 1) a little bit spicy, 2) crunchy, 3) creamy, and 4) a delicious combination of so many Tex-Mex ingredients.

Side shot of two grilled shrimp tacos, with creamy avocado dressing.

Ingredients needed for Grilled Shrimp Tacos:

  • Shrimp – I used about 1 1/2 pounds of large shrimp. I recommend you getting the peeled and deveined shrimp, because then all you need to do is remove the tail.
  • Seasonings – Ground cumin, onion powder, smoked paprika, red pepper flakes, kosher salt, and freshly ground black pepper.
  • Avocado Oil – This oil has a high smoke point, but you could use canola as well.
  • Tortillas – We often use a lower carb tortilla, but whatever you like best works too.
Collage of 1) spiced raw shrimp and 2) the spice mix.
Closeup of grilled shrimp.

Ingredients needed for the slaw:

  • Cabbage – I used some packaged slaw and chopped it finer. You could also buy a head of cabbage and chop it all yourself.
  • Onion – This calls for red onion, but green is fine too.
  • Jalapeño – I used 1/2 of a jalapeño and removed the seeds before dicing. You could also keep a few seeds for some kick.
  • Cilantro – Just a small amount adds a lot of flavor!
  • Lime – You’ll need to freshly squeeze the lime. So easy.
Collage of 1) the slaw and the 2) the ingredients.

Ingredients needed for Cream Avocado Dressing:

  • Avocado – Make sure your avocado is perfectly ripe. I like to buy several and keep them in my refrigerator to keep them from getting mushy and brown.
  • Yogurt – I use plain Greek yogurt, but you could also sub in sour cream.
  • Cilantro – A small handful will do.
  • Jalapeño – Use the other half of the jalapeño from the slaw!
  • Lime – Another lime, freshly squeezed.
  • Olive Oil – Just a couple of tablespoons helps with the creaminess.
  • Water – Some cold water is needed to thin out the dressing. You may need to play with the amount.
  • Seasonings – Ground cumin, garlic powder, kosher salt, and freshly ground black pepper.
A bowl of creamy avocado dressing, with a spoon inside.
Overhead shot of a plate of two grilled shrimp tacos.

Other Tex-Mex dishes you should try next:

Pro-Tip: Make some margaritas too! How about my Blackberry Peach Frozen Margaritas, Orange Jalapeño Margaritas, or Classic Skinny Margaritas?!

My hand holding a grilled shrimp taco, with creamy avocado dressing.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this Tex-Mex recipe next: Steak Quesadilla Recipe

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead closeup shot of two grilled shrimp tacos with creamy avocado dressing and slaw.

Grilled Shrimp Tacos with Avocado Dressing

Grilled Shrimp Tacos with Avocado Dressing combine tender, spiced shrimp with crunchy slaw and a creamy dressing. This one should be on repeat all summer long!
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: American, Mexican
Keyword: creamy avocado dressing, grilled shrimp tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 tacos
Calories: 305kcal
Author: Sue Ringsdorf

Ingredients

For the shrimp:

  • 1 1/2 pounds large shrimp – raw, deveined, with tails removed
  • 2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons avocado oil

For the slaw:

  • 3 cups cabbage – finely shredded
  • 1/4 cup red onion – diced
  • 1/2 large jalapeño – diced without seeds
  • 2 Tablespoon cilantro
  • 1 large lime – freshly squeezed

Creamy Avocado Dressing:

  • 1 large avocado
  • 1/2 cup plain Greek yogurt
  • 1/3 cup cilantro
  • 1/2 large jalapeño
  • 1 large lime – freshly squeezed
  • 2 Tablespoons olive oil
  • 4 Tablespoons cold water – or more to thin
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper – to taste

Other taco ingredients:

  • 8 small flour tortillas
  • cotija cheese, extra cilantro, jalapeño – optional

Instructions

  • Use peeled and deveined shrimp. Remove the tails and pat dry. Spread the seasoning mix over the shrimp and set aside.
  • Mix up the slaw ingredients by combining the cabbage, red onion, jalapeño, cilantro, and fresh lime juice.
  • Add the avocado dressing ingredients to a food processor – the avocado, Greek yogurt, cilantro, jalapeño, lime juice, olive oil, cold water, and the seasonings. Pulse until creamy.
  • Heat a cast iron skillet over medium high heat, and add a coating of avocado oil. Add about half the shrimp and cook until done, approximately two minutes per side. Repeat with the remaining shrimp.
  • Serve tacos, by warming the tortillas and adding the grilled shrimp, the slaw, and the avocado dressing.

Notes

  • You can prep the slaw and avocado dressing a couple of hours in advance. I also recommend adding spices to shrimp ahead of time. Then this becomes a very quick meal to get on the table!
  • We like to use a lower carb tortilla, but use whatever you prefer.
  • The shrimp are done when they go from gray to pink. Only a couple of minutes per side!

Nutrition

Calories: 305kcal | Carbohydrates: 23g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 1173mg | Potassium: 342mg | Fiber: 4g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 23mg | Calcium: 195mg | Iron: 4mg

2 Comments

  1. My girls were on their second taco before I got my first one made. Needless to say, they were a big hit.

    1. Suebee Homemaker says:

      So good to hear, Rob! Thanks for your feedback. 🙂

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