Go Back

Shrimp Tacos with Avocado Salsa Verde

Simply season, grill, and top with salsa verde, corn and avocado.
Author: Ginger


Ingredients for Salsa

  • 1/3 cup salsa verde any brand you prefer
  • 1 avocado chopped
  • 1/3 cup corn kernels

Ingredients for Shrimp

  • 16 uncooked large shrimp peeled and deveined
  • 2 tsp.chili powder or to taste
  • 1 tsp. cumin or to taste
  • 1 tsp. seasoned salt such as Lawry's
  • 1/2 teaspoon Cajun seasoning optional... it's spicy ;-

For serving

  • few Tbsp. chopped cilantro
  • handful or so of chopped cabbage or lettuce I used red leaf lettuce
  • 4-8 corn tortillas depending on size or how much you fill them
  • lime wedges


Directions for Salsa

  • In a medium bowl, combine salsa verde, corn and chopped avocado. Set aside.

Directions for Shrimp

  • Clean and remove tails from shrimp. If your shrimp is very large, cut them in half, lengthwise. Arrange shrimp in a single layer on a large surface or plate. Sprinkle shrimp with chili powder, cumin, seasoned salt, and cajun seasoning (if using). Flip over and season the other sides. (You can let these marinade for 20-30 minutes, but I don't).
  • Grill shrimp for about 2-3 minutes per side. (In my George Foreman Grill I simply close the lid, and they were done in about 2 and a half minutes). Shrimp is done when it begins to curl and turn pink.
  • Serve in corn tortillas with salsa verde, cilantro, cabbage or lettuce, and lime wedges on the side.


You can grill these on an outdoor grill, or even in a fry pan. Do not overcook shrimp, as they will turn rubbery.