Grilled Chili-Lime Shrimp Tacos with Avocado Salsa

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Spicy grilled shrimp marinated in chili and lime, topped with creamy avocado salsa, served on warm corn tortillas for a fresh taco experience. This Mexican-inspired seafood recipe, ready in about 26 minutes, pairs large shrimp, peeled and deveined, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 20 min Cook: 6 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp chili powder
1 tsp ground cumin
3 tbsp lime juice
2 tbsp olive oil
2 cloves minced garlic
1 tsp salt
1/2 tsp black pepper
8 corn tortillas
1 large ripe avocado, diced
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1 tsp diced jalapeño (optional)
for serving lime wedges

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Instructions

Step 1: In a medium bowl, combine 1 lb peeled and deveined shrimp with 1 tbsp chili powder, 1 tsp ground cumin, 3 tbsp lime juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat and marinate for 15 minutes at room temperature.
Step 2: While shrimp marinates, prepare avocado salsa by mixing 1 large diced ripe avocado, 1/4 cup chopped fresh cilantro, 1/4 cup diced red onion, and 1 tsp diced jalapeño (optional) in a small bowl. Set aside.
Step 3: Preheat grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side until pliable.
Step 5: Assemble tacos by dividing grilled shrimp among tortillas and topping with avocado salsa. Serve immediately with lime wedges.