Baja Shrimp with Fiesta Avocado Salsa

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These Baja Shrimp Tacos with Fiesta Avocado Salsa are super easy to make and are so addicting! I bet you can’t eat just one!


Units Scale
  • For the Shrimp:
  • 1/2 pound Shrimp shelled and deveined
  • 1/4 cup EVOO
  • Juice from 3 small Limes
  • 1 Habanero finely chopped
  • 1 tsp Honey
  • Dash of Sea Salt
  • Dash of Pepper
  • 1/4 cup Water
  • 1 Tbs fresh chopped Cilantro
  • For the Salsa:
  • 2 Avocados
  • 1 large lime
  • 1/4 cup chopped fresh cilantro
  • 4 roma tomatoes chopped
  • 3 cloves minced garlic
  • 1/4 cup green onion chopped
  • 1/4 cup green pepper chopped
  • 1/4 cup red pepper chopped
  • 1/4 cup orange pepper chopped
  • 1 habanero pepper chopped
  • Salt and Pepper to taste
  • Use Corn Tortillas to make these tacos Gluten Free


  1. If your shrimp is frozen, thaw in a bowl of cold water. Drain and switch out water every 10 min until thawed.
  2. In shallow pan, I use a pie plate, add Shrimp, EVOO, Lime juice, Habanero, Honey, Salt, Pepper, Water, and Cilantro.
  3. Marinade for about 20 minutes.
  4. While Shrimp is marinading, prepare the salsa.
  5. Chop up all ingredients for the Salsa and add them to a medium size bowl.
  6. Note: You can make the salsa up to a day ahead of time, just don’t add the Avocado until you are ready to serve.
  7. Once Shrimp is done marinading, add the Shrimp and the marinade to a large pan and saute for about 5 minutes on med-high heat until Shrimp and pink and cooked through.
  8. Add Salsa to Corn Tortilla shells, then top with Shrimp.
  9. Enjoy!
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