Cilantro-Lime Grilled Shrimp Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Juicy grilled shrimp marinated in cilantro and lime, served with a fresh avocado salsa in warm corn tortillas. This Mexican-inspired seafood recipe, ready in about 30 minutes, pairs large shrimp, fresh cilantro, lime juice 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, peeled and deveined large shrimp
• 1/3 cup chopped fresh cilantro
• 3 tbsp, freshly squeezed lime juice
• 2 tbsp olive oil
• 2 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large, diced ripe avocado
• 1/4 cup finely diced red onion
• 1/2 cup halved cherry tomatoes
• 1 small, seeded and finely chopped jalapeño
• 4 wedges for serving lime wedges

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Instructions

1. Step 1: In a bowl, combine 1/3 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate for 15 minutes in the refrigerator.
2. Step 2: Meanwhile, prepare the avocado salsa by gently mixing 1 diced large avocado, 1/4 cup finely diced red onion, 1/2 cup halved cherry tomatoes, and 1 finely chopped jalapeño in a small bowl. Set aside.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers and grill for 2-3 minutes per side until pink and opaque.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble the tacos by placing grilled shrimp on each tortilla and topping with a spoonful of avocado salsa. Serve with 4 lime wedges for squeezing over the tacos.