Grilled Shrimp and Vegetable Tacos with Avocado Salsa

Grilled Shrimp Tacos With Avocado Salsa

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 people

Easy and quick, these shrimp tacos have become my go-to dish when I want my kids to eat a healthy meal.

As a mom, I've learned that every detail counts when it comes to ensuring my kids eat a balanced and nutritious diet. I also try to get them involved in cooking the meal so they get a practical, hands-on education on how eat well. These grilled shrimp tacos with mixed vegetables were an easy and delicious way to get them in the kitchen!

We first tried this recipe during the summer break and it quickly became a family favorite. It took us less than half an hour to make, and the fresh avocado salsa added a wonderful flavor to the smokiness of the grilled shrimp and veggies. If you're looking for a way to get your kids to eat their veggies, try putting them in tacos!

Ingredients

  • For the Tacos
  • 2 teaspoons olive oil
  • 2 large tomatoes diced
  • 1 red onion sliced
  • 1 zucchini sliced
  • 2 large bell peppers green, red or yellow, sliced
  • 2 jalapeños halved lengthwise, deseeded and deveined
  • 1 bunch thin asparagus trimmed
  • 1 pound large shrimp
  • salt and pepper to taste
  • 12 6-inch corn tortillas
  • toothpicks to hold tacos together
  • For the Avocado Salsa
  • 2 large avocados peeled and mashed
  • 1/4 cup onion finely chopped
  • 1 clove garlic minced
  • 2 tablespoons lime juice freshly squeezed
  • 3 tablespoons cilantro chopped

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Directions

For the tacos
  1. Heat a large frying pan over low heat. Add the oil once the pan is hot. Add the onion, zucchini, peppers, tomato, asparagus and jalapeño, and cook until golden brown, about 10 minutes.
  2. Add the shrimp and sauté until they turn pink and curl up, about 5 minutes. Season with salt and pepper to taste.
For the Avocado Salsa
  1. Sauté the onion and garlic over medium heat for 5 minutes.
  2. Add them to a food processor with the avocado and cilantro, blend until consistent and smooth. Add a pinch of salt and pepper and lemon juice, and set aside.
To Serve
  1. Preheat a broiler and warm tortillas according to package directions. Broil until blistered in spots, about 1 minute. Remove and place 2 tortillas per plate.
  2. Layer the shrimp and vegetables over each tortilla and drizzle with avocado sauce. Fold the tortillas and seal with toothpicks before serving. Enjoy!

Chef Notes

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