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Low-Carb Shrimp and Avocado Tacos

Low-Carb Shrimp and Avocado Tacos are a perfect idea for a season-spanning dinner that’s quick and delicious. Use Seafood Recipes if you’d like more ideas for shrimp!

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Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

Summer is winding down in Utah, sob! I’ve been sleeping with my doors open and the screens pulled over, but the last few mornings it’s been cool enough when I wake up that I almost need a blanket on the bed. I do love these summer-into-fall days, when the sun is shining and the air feels a bit crisp, but if you know me at all you know I like to hang on to the summer food as long as possible.

And I think these Low-Carb Shrimp and Avocado Tacos sound perfect for a late summer dinner, when you’re not ready for soup or stew but you want something more than just the low-carb and Keto salads you’d make if it was a really hot day! And shrimp and avocado is such a perfect combination. In fact, this recipe was probably subconsciously inspired by Easy Paleo Shrimp and Avocado Salad, a mega-popular recipe I came up with when some of my nieces were doing Whole 30 a few years back.

And we absolutely loved these tacos with slightly-spicy shrimp mixed with a tasty avocado-cilantro-lime mixture, and using my favorite low-carb tortillas for the taco shell. You could eat the shrimp and avocado taco mixture in lettuce cups too if you want a version that’s Keto, gluten-free, or South Beach Diet Phase One. Please don’t skip the squeeze of fresh lime added at the table that gave this the perfect little flavor boost! And I’d always want a little more Green Tabasco Sauce on my tacos as well!


Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

We used the same 31-40 size shrimp (from Costco!) that we loved so much in Easy Low-Carb Shrimp Ceviche earlier in the summer. Thaw frozen shrimp overnight in the fridge, then drain. Pull the tails off the shrimp if needed and cut each one into 3 pieces. Whisk together the lime juice, olive oil, ground Ancho chile powder (or any chile powder you have that’s not too spicy), ground cumin, and Green Tabasco Sauce to make the marinade. Put shrimp pieces in a bowl and toss with the marinade. Let it marinate for 10-20 minutes while you’re chopping the avocado and other ingredients and preparing to heat the tortillas.

Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

To make the avocado mixture, chop up two avocados into pieces about 1/2 – 3/4 inches square. (I use my Avocado Slicer Tool.) Finely chop a red onion and some chopped cilantro. Toss the avocado, red onion, chopped cilantro, lime juice, olive oil, and season with salt and fresh-ground pepper.

Before you cook the shrimp have the flour tortillas ready with a large frying pan where you will warm the tortillas. (A cast-iron frying pan or griddle is ideal for this if you have one.) Drain the marinating liquid from the shrimp in a colander placed over the sink. Heat the other tablespoon of olive oil in a large non-stick frying pan over medium-high heat. (I used my favorite Green Pan Frying Pan.) Add the shrimp and cook about 2 minutes, or maybe a tiny bit longer. Watch carefully and stop cooking as soon as the shrimp are firm and have turned slightly pink. Don’t overcook, that will ruin the shrimp and make it rubbery.

Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

Start to heat the dry frying pan to warm the tortillas as the shrimp cooks. As soon as the shrimp is cooked through, mix it with the avocado-cilantro mixture. Heat each taco shell just until it’s hot and starting to brown, then fold over into a taco shape and heat enough to firm it into that shape. (This just takes a minute or two.) Fill each taco shell with the shrimp-avocado mixture, and devour!

Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

Be sure to serve with slices of lime to squeeze on at the table, and maybe some extra Green Tabasco Sauce too if you like it spicy!

More Ideas with Shrimp:

Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta ~ Kalyn’s Kitchen
Shrimp Guacamole Bites ~ Well Plated
Sriracha-Spiced Shrimp and Broccoli Sheet Pan Meal ~ Kalyn’s Kitchen
Skillet Shrimp Fajitas ~ Taste and Tell
Low-Carb Shrimp Dinner Recipes ~ Kalyn’s Kitchen
Spicy Lemon Shrimp Salad ~ Recipe Girl
Easy Roasted Tomatoes and Shrimp with Fennel, Oregano, and Feta ~ Kalyn’s Kitchen

Low-Carb Shrimp and Avocado Tacos

Low-Carb Shrimp and Avocado Tacos are such a quick and easy dinner and this is a perfect season-spanning meal!

Ingredients:

Shrimp and Marinade Ingredients:

  • 1 lb. frozen shrimp, thawed in the fridge overnight and drained well (I used 31-40 size shrimp but larger shrimp would work.)
  • 2 T lime juice (I used my fresh-frozen lime juice, see note.)
  • 1 T olive oil
  • 1/4 tsp. Ancho chile powder (or use any chile powder you have on hand; use more or less chile powder to taste.)
  • 1/4 tsp. ground cumin (or slightly more if you really like cumin
  • 1 tsp. Green Tabasco Sauce

Taco Ingredients:

  • 2 ripe avocados, peeled and cut into pieces about 1/2 – 3/4 inch across
  • 2 T lime juice (I used my fresh-frozen lime juice, see note)
  • 2 tsp. olive oil (plus a little more to cook the shrimp)
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped cilantro (more or less to taste)
  • salt and fresh-ground black pepper to taste
  • 8 low-carb tortillas (We used Mission Carb Balance Whole Wheat Tortillas, Fajita Size with 3 net carbs per tortilla, see note. This would be delicious served in lettuce wraps for an option that’s Keto and gluten-free.)
  • Lime pieces, to squeeze on at the table (optional but recommended)

Directions:

  1. Thaw frozen shrimp overnight in the fridge, then drain well and pat shrimp dry with paper towels if they seem extra wet.
  2. Pull the tails off the shrimp if needed and discard. Cut each shrimp into 3 pieces, or maybe 4 for larger shrimp.
  3. Whisk together the lime juice, olive oil, ground Ancho chile powder (any chile powder that’s not too spicy), ground cumin, and Green Tabasco Sauce to make the marinade.
  4. Put shrimp pieces in a bowl and toss with the marinade. Let it marinate for 10-20 minutes while you’re chopping the avocado and other ingredients and preparing to heat the tortillas.
  5. To make the avocado mixture, chop up two avocados into pieces about 1/2 – 3/4 inches square. (I ALWAYS use my Avocado Slicer Tool now after I ended up in the emergency room when I stabbed my hand instead of the avocado seed!)
  6. Finely chop the red onion and chop the cilantro.
  7. Toss the avocado, red onion, chopped cilantro, lime juice, 2 tsp. olive oil, and season with salt and fresh-ground pepper.
  8. Before you start to cook the shrimp have the flour tortillas ready with a large frying pan where you will warm the tortillas. (A cast-iron frying pan or griddle is ideal for this if you have one.)
  9. Drain the marinating liquid from the shrimp in a colander placed over the sink. Let it drain for a minute or two so the shrimp aren’t too wet.
  10. Heat a few teaspoons of olive oil (depending on your pan) in a large non-stick frying pan over medium-high heat. (I used my favorite Green Pan Frying Pan.)
  11. Add the shrimp and cook about 2 minutes, or maybe a tiny bit longer. Watch carefully and stop cooking as soon as the shrimp are firm and have turned slightly pink. Don’t overcook, that will ruin the shrimp and make it rubbery.
  12. Start to heat the dry frying pan to warm the tortillas as the shrimp cooks.
  13. As soon as the shrimp is cooked through, mix it with the avocado-cilantro mixture.
  14. Heat each taco shell just until it’s hot and starting to brown, then fold over into a taco shape and heat enough to firm it into that shape. (This just takes a minute or two.) Fill each taco shell with the shrimp-avocado mixture.
  15. Serve right away, with pieces of lime and maybe some more Green Tabasco Sauce to add at the table!

Notes:

I used my fresh-frozen lime juice to marinate the shrimp and to make the taco mixture.

I used my favorite low-carb tortillas for this recipe.

This recipe created by Kalyn, Jake, and Kara and we devoured the Shrimp and Avocado Tacos at the end of a long recipe-testing day!

All images and text ©

Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Shrimp and Avocado Tacos are a good dinner option for any low-glycemic or low-carb diet, including phase two or three of the South Beach Diet. For Keto, gluten-free, or South Beach Diet Phase One, serve the shrimp taco mixture inside lettuce wraps.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Shrimp and Avocado Tacos found on KalynsKitchen.com

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6 comments on “Low-Carb Shrimp and Avocado Tacos”

  1. I think i’ll be adding some jalapenos to this recipe, I feel like it would pair well together. I’ll try it out soon

  2. Shrimp and avocado is such a perfect combination of flavors and textures — great “mouth feel”! I can’t eat raw onion, so I’d just toss the onion in and cook with the shrimp. And, of course, extra green Tabasco! Great recipe idea.

  3. I plan to try the Shrimp-Avocado Tacos this week. Sound yummy. I am so glad I found your website!
    I plan to purchase the XOX avocado slicer tool you recommended also.

    I’m wondering if you or any of your readers have tried any of the avocado storage products for a sliced/halved avocado? Do any of them really slow or keep it from turning brown?

    • Hi Cherie, hope you enjoy! I bet you will love that avocado tool. Don’t wait until you end up in the ER like I did! I don’t know any good ideas for keeping avocado from going brown once it’s cut, but I do love the trick of putting just-ripe avocados in the fridge to stop them from getting more ripe. That works really well!

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