Shrimp Avocado Taco Boats

$- 1 lb shrimp, peeled and deveined - 2 ripe avocados, halved and pitted - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1 jalapeño, deseeded and minced - 2 tablespoons fresh cilantro, chopped - 2 tablespoons lime juice - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste To make Shrimp Avocado Taco Boats, you need fresh and tasty ingredients. Shrimp forms the heart of this dish. Choose shrimp that is fresh and firm. The avocados serve as the perfect “boats” for your filling. Ripe avocados are creamy and add great flavor. Cherry tomatoes add a sweet burst, while red onion gives crunch and sharpness. A jalapeño brings heat, but you can adjust it based on your spice level. Fresh cilantro adds a pop of color and flavor. Lime juice brightens the whole dish. Seasonings like garlic powder and cumin enhance the shrimp’s taste. Don't forget your salt and pepper for balance. - Feta cheese - Sour cream - Lime wedges Optional toppings make this meal even better. Feta cheese adds a salty flavor. A dollop of sour cream brings creaminess. Lime wedges are great for extra zing. You can mix and match these toppings to suit your taste. {{ingredient_image_1}} Seasoning the Shrimp Start by placing one pound of peeled and deveined shrimp in a bowl. Add one teaspoon of garlic powder, one teaspoon of ground cumin, and a pinch of salt and pepper. Mix the shrimp well to coat them evenly in the spices. This seasoning adds great flavor to the shrimp. Cooking the Shrimp Heat a skillet over medium-high heat. Pour in a splash of olive oil and let it heat up. Once hot, add the seasoned shrimp to the pan. Cook for about 2-3 minutes on each side. You will know the shrimp are ready when they turn pink and opaque. Remove them from the heat and set aside. Mixing Ingredients for Pico de Gallo In a separate bowl, combine one cup of halved cherry tomatoes, a quarter cup of finely chopped red onion, and one minced jalapeño. Add two tablespoons of chopped fresh cilantro for a fresh taste. Seasoning to Taste Drizzle two tablespoons of lime juice over the mixture. Stir it all together. Taste the pico de gallo and add salt and pepper as needed. This mix gives your tacos a vibrant kick. Preparing the Avocado Halves Take two ripe avocados and cut them in half. Remove the pits. Use a spoon to scoop out a little more flesh, making room for the filling. Filling the Avocado Boats Now, fill each avocado half with a generous amount of cooked shrimp. Top it with the pico de gallo mix you just made. This creates a colorful and tasty dish. Adding Optional Toppings Feel free to add some optional toppings. Crumbled feta cheese or a dollop of sour cream works great. Serve with lime wedges on the side for an extra burst of flavor. Enjoy your shrimp avocado taco boats! Choosing the right avocado is key. Look for fruit that feels slightly soft when you squeeze it. A ripe avocado has a dark green skin. If it is black and mushy, it is overripe. For the best taste, use ripe avocados for your taco boats. Cooking shrimp can be simple. When shrimp turns pink and opaque, it is cooked well. This usually takes 2-3 minutes on each side. Overcooked shrimp can be tough, so watch closely. Remove them from heat as soon as they look done. Prepping ingredients saves time. You can chop onions, tomatoes, and jalapeños ahead of time. Store them in the fridge in airtight containers. This way, when it’s time to cook, you can make your shrimp avocado taco boats quickly. Enjoy the ease of meal prep! Pro Tips Fresh Shrimp Matters: Always use fresh or properly thawed shrimp for the best flavor and texture. Perfect Avocado Ripeness: Choose avocados that yield slightly to pressure for the best creamy texture. Customize Your Heat: Adjust the amount of jalapeño based on your spice preference; remove the seeds for less heat. Experiment with Toppings: Don't hesitate to try different toppings like diced mango or jalapeño crema for added flavor. {{image_2}} You can use chicken or fish in place of shrimp. Both options work great. For chicken, use grilled or sautéed pieces. Season them with the same spices as the shrimp. Fish like tilapia or salmon can also shine in this recipe. Just cook the fish until it flakes easily with a fork. The flavors from the spices will enhance the taste. If you want a meat-free dish, try substituting shrimp with beans or tofu. Black beans or chickpeas add protein and fiber. Simply rinse them well and mix them into the pico de gallo. For tofu, you can cube it and sauté it with the same seasoning. Make sure to cook the tofu until it’s golden brown for a nice texture. This keeps the dish filling and delicious. You can boost the flavor with spices and fresh ingredients. Try adding smoked paprika for a smoky taste. A splash of hot sauce can add a kick if you like heat. You can also mix in diced mango or pineapple for a sweet twist. Fresh herbs like dill or mint can brighten the dish. Experiment with these options and find your favorite combo! To keep your shrimp avocado taco boats fresh, place them in an airtight container. Store them in the fridge. These taco boats taste best within two days. If you store the shrimp and avocado separately, they will last longer. The shrimp will stay good for about three days, while the avocados may brown after a day. For the best flavor, reheat shrimp on the stove. Heat a skillet over medium heat. Add a splash of oil to the pan. Cook the shrimp for about 2 minutes, stirring often. This method keeps the shrimp juicy. You can also use the microwave. Heat the shrimp in short bursts of 30 seconds. Check often to avoid overcooking. You can freeze the shrimp if you have leftovers. Place shrimp in a freezer-safe bag. Squeeze out all the air before sealing it. They can last up to three months in the freezer. However, avoid freezing the avocado. It does not thaw well. If you freeze the shrimp, make fresh avocado when you are ready to enjoy them again. Yes, you can prepare some parts ahead of time. Cook the shrimp and make the pico de gallo a few hours before serving. Just keep them in the fridge. I don't recommend filling the avocados in advance. They can turn brown quickly. Add the shrimp and toppings just before serving for the best flavor. These taco boats pair well with various sides. You can serve them with rice, black beans, or a fresh salad. Chips and salsa are also great choices. They add crunch and flavor to your meal. If you want a drink, try a refreshing soda or iced tea. This recipe is naturally gluten-free. All the main ingredients are safe for a gluten-free diet. Just avoid any toppings or sauces that might contain gluten. Always check labels to be sure. You can use gluten-free tortillas if you want to serve it differently. If you need a substitute for avocado, consider using Greek yogurt. It adds creaminess and pairs well with the shrimp. You can also use hummus for a different flavor. Both options will keep your taco boats tasty and fun. The taco boats are best eaten fresh. If you have leftovers, store the shrimp and pico de gallo separately from the avocado. Keep everything in airtight containers. They will last in the fridge for about two days. However, the avocado may brown quickly, so eat it soon! In this post, we explored the tasty world of Shrimp Avocado Taco Boats. You learned about the key ingredients, step-by-step cooking, and helpful tips. We also discussed tasty variations and storage tips to keep your taco boats fresh. These simple instructions make it easy to enjoy a fun meal. You can change ingredients for different flavors or make it vegetarian. Get creative and enjoy cooking!$

Shrimp Avocado Taco Boats

Delicious taco boats made with shrimp and fresh ingredients, served in avocado halves.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 4

Calories 250 kcal

Ingredients

1 lb shrimp, peeled and deveined
2 whole ripe avocados, halved and pitted
1 cup cherry tomatoes, halved
0.25 cup red onion, finely chopped
1 whole jalapeño, deseeded and minced
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon ground cumin
to taste salt and pepper
to taste optional toppings: feta cheese, sour cream, lime wedges

Instructions

In a bowl, combine the shrimp with garlic powder, ground cumin, salt, and pepper. Toss to coat evenly.
Heat a skillet over medium-high heat and add a splash of olive oil. Once hot, add the seasoned shrimp to the pan. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove from heat.
In a separate bowl, prepare the pico de gallo by mixing the halved cherry tomatoes, chopped red onion, minced jalapeño, and fresh cilantro. Drizzle lime juice over the mixture and stir well. Season with salt and pepper to taste.
To assemble the taco boats, take the halved avocados and carefully scoop out a bit more flesh to create a larger boat.
Fill each avocado half with a generous amount of cooked shrimp, followed by the pico de gallo mixture.
If desired, top with feta cheese or a dollop of sour cream.
Serve immediately with lime wedges on the side for an extra burst of flavor.

Notes

Serve immediately for the best flavor and texture.

Keyword avocado, healthy, quick, shrimp, tacos