Shrimp Tacos with Avocado Tomato Salsa Recipe

Shrimp Tacos with Avocado Tomato Salsa

Serves SERVES 4

This makes a great weeknight meal as it comes together quickly and easily.


  • SALSA:
  • 2 Roma tomatoes, diced
  • 2 medium avocados, diced
  • 1 serrano chile, minced, more to taste
  • 3 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 pound prawns (about 24), peeled and deveined
  • 3 tablespoons extra virgin olive oil, divided use
  • 2 tablespoons fresh lime juice, plus more to taste
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 large poblano chile, seeds removed and small diced
  • 3 cloves garlic, minced
  • 8 small (5-inch) corn tortillas, warmed


  1. In a medium bowl, combine salsa ingredients. Set aside 30 minutes to allow flavors to meld.
  2. In another bowl, toss prawns with 1 tablespoon olive oil, lime juice, spices, and 1/2 teaspoon salt. Set aside.
  3. In a large skillet, heat 2 tablespoons olive oil. Add chile and garlic. Stir and cook until soft. Add prawns and cook through, about 2 minutes per side. Season with additional lime juice and salt, if desired.
  4. Serve at once with salsa and warm tortillas.


Amount Per Serving (Based on 4 Servings)
Added Sugar: 1 g
Calories: 540
Fat: 37 g
Saturated Fat: 6 g
Cholesterol: 70 mg
Sodium: 1300 mg
Carbohydrates: 42 g
Fiber: 9 g
Sugar: 3 g
Protein: 15 g
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