Spicy Shrimp Tacos with Avocado Salsa



  • 16 Mission White Corn Tortillas
  • 50 Medium shrimp, peeled and deveined
  • 7 Tbsp. Olive oil
  • 3 cloves Garlic, minced
  • 1 tsp. Ground cumin
  • 1 tsp. Chili powder
  • 1 tsp. Onion powder optional
  • Squeeze of lime (optional)
  • 3 Avocados From Mexico, peeled, seeded and diced
  • 3 Tomatoes, seeded and chopped
  • 1 Jalapeno, seeded and chopped
  • 1 tsp. Salt
  • 1 tsp. Black pepper
  • 3 Tbsp. Fresh lime juice from half a lime
  • 1 cup Fresh cilantro leaves, coarsely chopped, loosely packed
  • 1 cup Sour cream
  • 5 Tbsp. Finely chopped cilantro
  • 3 Tbsp. Fresh lime juice


Prep Time
10 minutes
Cook Time
5 minutes
  1. 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).
  2. 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.)
  3. 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. Top with any remaining avocados dices and serve tacos with lime wedges on the side. Enjoy!