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These Light Shrimp Tacos are a fresh and light meal that will leave you feeling nourished and satisfied, with tons of flavor.
I love recipes that feel satisfying, nourishing, and filling, but are also made with light and fresh ingredients. These Light Shrimp Tacos are just that!
These shrimp tacos are lighter than how I see most versions on Pinterest – covered in sauces and lots of toppings – but they still have tons of flavor. Paired with a couple corn tortillas, avocados, and queso fresco – these are really satisfying, even though they’re pretty light.
I hope you try these Light Fish Tacos soon! They are delicious!
Light Shrimp Tacos
Recipe amounts are for 6 total fish tacos – increase amounts as needed for feeding more people!
- 40 small shrimp peeled, deveined, tail off
- 6 small corn tortillas, white or yellow
- 1 small avocado very thinly sliced
- 4 tbsp light queso fresco cheese, crumbled
- cilantro chopped
- 2-3 fresh limes
- chili powder Trader Joes Chile Lime is great too
- garlic powder
- olive oil for drizzling
Lay shrimp out on large baking sheet. Drizzle lightly with olive oil, salt, garlic powder, and chili powder. Toss to coat.
Broil on low for 8-10 minutes until slightly browned. Remove from oven.
While shrimp are cooking, warm corn tortillas in a pan on medium heat. Warming them will soften them so they don’t break while eating. You can warm them in a dry pan, or lightly spray the pan with cooking oil.
Once shrimp has cooked, begin to assemble tacos.
Lay out warmed tortillas. Place very thinly sliced avocados on each tortilla. About 2 each.
Then layer shrimp, queso fresco, and cilantro.
Top with several squeezes of fresh lime juice. Serve immediately!
To serve for a large group, have all ingredients ready and broil shrimp just before eating so it’s warm when served. Enjoy!