Shrimp Tacos with Avocado Salsa

Just in time for Taco Tuesday are these fabulous paleo and gluten free shrimp tacos with avocado salsa. We made these on a whim and they are fresh, light and absolutely amazing!


I mean honestly who doesn’t love a good taco?! But going out to order tacos or any Mexican food means that your typically eating cheesy, greasy, calorie full dishes. So that’s why we started making these babies at home!



It’s a super simple recipe, just some shrimp, olive oil, lime juice, and a few spices. You can put these on skewers and grill them, or make them like I did and cook them on the stove.

Shrimp Tacos with Avocado Salsa

Serves 8 tacos


For the Avocado Salsa

  • 2 ripe avocado, diced
  • ¼ cup red onion, finely chopped
  • ½ jalapeno, seeded and diced
  • 3 tbsp cilantro, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh lime juice
  • salt and pepper to taste

For the Shrimp

  • 24 medium shrimp, raw, peeled and deveined
  • 2 tbsp olive oil
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • 1 tsp fresh lime juice
  • Paleo or corn tortillas
  • Optional Toppings: red cabbage


  1. In a medium bowl, mix the shrimp, 1 tbsp olive oil, chili powder, cumin, salt and lime juice. Let sit in the fridge for 5-10 minutes before cooking.
  2. In a large bowl, mix all of the ingredients for the salsa. Set aside.
  3. Heat a small to medium skillet on medium with the rest of the olive oil. Once hot, add in the marinated shrimp. Cook for about 5 minutes, until the shrimp is not opaque.
  4. Warm the tortillas, and assemble the tacos by laing some chopped cabbage, and 3 warm shrimps with the salsa on top.





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