Shrimp and Avocado Tacos (Video)
Shrimp and Avocado Tacos are a perfect idea for a tasty shrimp dinner that’s low-carb, quick, and delicious.
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 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 (affiliate link) on my tacos as well!
Which Low-Carb Tortillas Did We Use?
I’m a huge fan of Mission Carb Balance Low-Carb Tortillas (affiliate link), and for this recipe I used the fajita size whole wheat tortillas, with 3 net carbs per tortilla. (As always this company has not compensated me to mention their product and have no idea I’m writing about them.)
How to Make Shrimp and Avocado Tacos:
(Scroll down for complete recipe, including nutritional information.)
- 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 (affiliate link) or any chile powder you have that’s not too spicy, ground cumin (affiliate link) , and Green Tabasco Sauce (affiliate link) 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.
- 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.
- 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 (affiliate link).
- 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.
- Have the flour tortillas ready with a large frying pan where you will warm the tortillas. A cast-iron frying pan or griddle (affiliate link) is ideal for this if you have one.
- 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!
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 Recipes for 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
Carb count for this recipe was calculated using net carbs for the tortillas. Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Shrimp and Marinade Ingredients:
Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 1.8gTrans Fat: 0gUnsaturated Fat: 8.8gCholesterol: 120mgSodium: 647mgCarbohydrates: 8.4gFiber: 4gSugar: 1gProtein: 14g
Carb count for this recipe was calculated using net carbs for the tortillas.
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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 Seafood Recipes if you’d like more ideas for shrimp or Skillet Meals for 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.