Chili-Lime Shrimp Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Zesty chili-lime marinated shrimp grilled to perfection and topped with a fresh avocado salsa, served in warm corn tortillas for a vibrant taco experience. This Mexican-inspired seafood recipe, ready in about 28 minutes, pairs shrimp, peeled and deveined, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 2 tbsp lime juice
• 3/4 tsp salt
• 8 small corn tortillas
• 1 large, diced avocado
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tsp lime zest
• 1/4 tsp salt (for salsa)

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Instructions

1. Step 1: In a medium bowl, combine 1 lb peeled and deveined shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 2 tbsp lime juice, and 3/4 tsp salt. Toss to coat evenly and marinate for 15 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and opaque with slight char marks. Remove from heat.
3. Step 3: In a separate bowl, mix 1 large diced avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 small minced jalapeño, 1 tsp lime zest, and 1/4 tsp salt until combined to make the avocado salsa.
4. Step 4: Warm 8 small corn tortillas on the grill or skillet for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by placing 3-4 shrimp on each tortilla and topping with a generous spoonful of avocado salsa. Serve immediately.