Summer Shrimp Tacos

These Summer Shrimp Tacos are the perfect light meal on a hot day. Warm corn tortillas are filled with shredded cabbage, chipotle shrimp, avocado and a fresh peach salsa. Serves 4 or about 2 tacos per person.

Summer Shrimp Tacos

This Summer Has Been Hot.

I’m not complaining because in Michigan, you never know what kind of summer weather you will get. But with these high summer temps comes the lack of wanting to stand over something hot and cook. And this quick and easy shrimp taco with peach salsa recipe is the perfect light and healthy meal.

Summer Shrimp Tacos

Delicious, fast and fresh. What more could you want?

ingredients Summer Shrimp Tacos

To Make These Summer Shrimp Tacos You Will Need:

  • avocado oilOr use any oil with a high smoking point.
  • shrimpPeeled, deveined shrimp with tails off work best for this recipe.
  • chipotle powderLends a smoky and earthy flavor.
  • onion powderFor bold oniony flavor.
  • garlic powderGives a garlic flavor that’s sweeter yet milder than fresh garlic.
  • smoked paprikaLends color and smoky flavor.
  • soft corn shellsEither white or yellow will work.
  • green cabbageThinly sliced or finely shredded. Use pre-shredded to save on time.
  • sliced avocadoAdds richness and creaminess.
  • peach salsa – A flavorful topping that works well with shrimp.
  • lime wedgesSqueeze over top of tacos for extra flavor.
  • hot sauceAdd a few dashes to your tacos or some extra spice.

add oil to pan

In a 10-inch or larger sauté pan, add 1 tablespoon avocado oil and preheat on medium-high.

season shrimp

Meanwhile roughly chop 1 pound peeled, deveined shrimp (with tails off) and add to a bowl with 1 teaspoon chipotle powder, 3/4 teaspoon garlic powder, 1/2 teaspoon each onion power and smoked paprika.

toss to coat

Toss to combine.

fry shrimp in oil

Once the oil is hot, add in the seasoned shrimp.

cook until opaque

Stir and cook 4 to 6 minutes or until the shrimp is cooked through and opaque.

warming tortilla shells

Reduce heat and warm shells in the same skillet. Draining any excess liquid out of the pan first.

Summer Shrimp Tacos

Fill the corn shells with some of the shredded cabbage and cooked shrimp, top with sliced avocado and a couple spoonfuls of the fresh peach salsa.

Summer Shrimp Tacos

And if you avoid corn, try tossing the cabbage with chopped romaine and enjoy this as a salad.

Summer Shrimp Tacos

Enjoy! And if you give this Summer Shrimp Tacos recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Summer Shrimp Tacos

Summer Shrimp Tacos

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Summer Shrimp Tacos

These Summer Shrimp Tacos are the perfect light meal on a hot day. Warm corn tortillas are filled with shredded cabbage, chipotle shrimp, avocado and a fresh peach salsa.

Serves 4 or about 2 tacos per person.

Course Mains & Entrees, Quick & Easy
Cuisine American, Mexican, Tex Mex
Keyword healthy dinner idea, shrimp, shrimp tacos, tacos
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 405kcal
Author Laurie McNamara

Ingredients

  • 1 tablespoon avocado oil or oil with a high smoke point
  • 1 pound shrimp peeled, deveined with tails off. Thawed if frozen and chopped
  • 1 teaspoon chipotle powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 8 soft corn shells
  • 2 cups finely shredded cabbage
  • 1 small avocado sliced
  • peach salsa for serving
  • lime wedges for serving
  • hot sauce for serving

Instructions

  • In a 10-inch or larger sauté pan, add avocado oil and preheat on medium-high.
  • Add chopped shrimp to a bowl and season with chipotle powder, garlic powder, onion power and smoked paprika. Toss well to coat.
  • When the oil is hot and shimmering, carefully add in the seasoned shrimp.
  • Stir and cook 4 to 6 minutes or until the shrimp is cooked through and opaque.
  • Reduce heat and warm shells in skillet the same skillet. Draining any excess liquid out of the pan first.
  • Fill shells with some shredded cabbage and cooked shrimp, top with sliced avocado and peach salsa.
  • Serve with lime wedges and hot sauce or any other desired toppings.

Nutrition

Serving: 1g | Calories: 405kcal | Carbohydrates: 48g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 487mg | Potassium: 969mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1048IU | Vitamin C: 33mg | Calcium: 153mg | Iron: 2mg