These easy chipotle shrimp and fresh avocado salsa tacos are full of flavor and perfect for a quick weeknight meal! Plus these tacos are ready in 15 minutes!
Fuel your Taco Tuesday cravings with these easy Chipotle Lime Shrimp Tacos with Avocado Salsa! With a fresh and flavorful avocado salsa and delicious corn tortillas this is a plant-forward meal that satisfies.
Ingredients
- Medium-sized shrimp
- Avocado
- Tomato
- Red onion
- Garlic
- Chipotle powder
- Avocado oil
- Limes
- Cilantro
- Soft corn tortillas
The list is a little longer than most of my recipes but this taco recipe comes together in just 15 minutes!
Make the avocado salsa
Chop the fresh ingredients to be about the same size. This makes it easier to serve and eat the salsa. You’ll be tempted to make it ahead but don’t. Serve the salsa right away to keep that beautiful color.
If you happen to have extra avocado that you need to use up, make my Crispy Avocado Fries as an appetizer with this recipe!
Put the tacos together
This speaks for itself. But here are a few tips to make these delicious tacos work.
Serve the tacos warm if at all possible. Timing is key. Make the salsa before finishing off the shrimp. The recipe comes together quickly.
Though the avocado salsa has both lime juice and tomato, the avocados will still brown after a short time.
Make only enough avocado salsa for the tacos you’ll serve. If you have leftover salsa, eat it the same day if possible. It makes for a delicious side to tacos or a topper for beans or a salad!
Can I substitute chili powder?
Yes. You can use regular supermarket chili powder or ancho chile powder if you don’t have ground chipotle powder. Chipotle provides a bit more heat than these two.
Ancho chile powder has a hint of sweetness and would work really well in the recipe. It’s just not as easy to find in supermarkets.
Tips for success
- Don’t crowd the skillet when cooking the shrimp. Leaving plenty of space in the pan will help the shrimp to get a nice sear. That means more flavor!
- Make the avocado salsa just before serving. Though a little brown avocado (due to air exposure) isn’t the end of the world and won’t affect the flavor, keep the bright beautiful color by serving it quickly.
- Char the tortillas. If you have a gas range, carefully blister the tortillas right over the flame or use a hot cast-iron (no oil) to heat the tortillas until they puff and char just a little. Again. Flavor.
This is a throwback recipe from that time I made my Chipotle Lime Shrimp Tacos with Avocado Salsa. Watch the video for the technique and to get some useful home food safety tips along the way.
Scroll down for the full recipe.
More healthy taco recipes
Black Bean Breakfast Tacos
Salmon Tacos with Grapefruit Avocado Salsa
Crispy Cod Tacos with Honey Cilantro Slaw
Easy Avocado Egg Breakfast Tacos
Chipotle Lime Shrimp Tacos with Avocado Salsa
Ingredients
- 1 lb. medium shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 teaspoon ground chipotle powder
- 2 tablespoon avocado or olive oil, divided
- Juice of one lime
- 8 white soft corn tortillas, warmed
Avocado Salsa
- 1 ripe medium avocado, diced
- 1 medium tomato, diced
- ¼ medium red onion, diced
- 1 clove garlic, minced
- 2-3 tablespoon fresh lime juice
- ¼ c fresh cilantro, chopped
- Kosher salt to taste
Instructions
- Add the shrimp, garlic, chili powder, 1 T oil and lime juice to a bowl. Set aside while preparing the avocado salsa.
- In a medium bowl, gently toss all ingredients for the avocado salsa together. Set aside.
- Heat a skillet over medium-high heat. Add shrimp. Cook until the shrimp just turn opaque (about 2 minutes on each side).
- Assemble the tacos by adding the shrimp to the corn tortillas. Top with the avocado salsa and serve.
Video
Notes
Tips for success
- Don’t crowd the skillet when cooking the shrimp. Leaving plenty of space in the pan will help the shrimp to get a nice sear. That means more flavor!
- Make the avocado salsa just before serving. Though a little brown avocado (due to air exposure) isn’t the end of the world and won’t affect the flavor, keep the bright beautiful color by serving it quickly.
- Char the tortillas. If you have a gas range, carefully blister the tortillas right over the flame or use a hot cast-iron (no oil) to heat the tortillas until they puff and char just a little. Again. Flavor.
Katie
Made these for lunch today and they were delicious! Thank you for the recipe! -Katie @theceliachacks
Amber
I have made this several times. My husband and kids absolutely love this. It’s nice and feeling, yet refreshing. Thanks for the recipe.