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- 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 The shrimp serves as the star of this dish. It brings a sweet and light taste. Avocados add a rich creaminess. They also provide healthy fats that make this meal satisfying. The vegetables for pico de gallo give color and crunch. Cherry tomatoes offer freshness, while red onion and jalapeño add a bite. Cilantro brightens it all up, and lime juice ties the flavors together. - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and pepper to taste - Optional toppings: crumbled feta cheese, dollop of sour cream, lime wedges Seasonings are key to making the shrimp shine. Garlic powder and cumin add warmth and depth. Salt and pepper enhance the natural flavors, while lime juice adds zesty brightness. For those who want extra flavor, try crumbled feta cheese or a dollop of sour cream. Lime wedges on the side give you a fresh squeeze when serving. These simple options make your taco boats even better! {{ingredient_image_2}} First, season the shrimp. In a bowl, mix the peeled and deveined shrimp with garlic powder, ground cumin, salt, and pepper. Toss the shrimp well so they are coated evenly. This step adds great taste to our dish. Next, cook the shrimp in a skillet. Heat a splash of olive oil in a pan over medium-high heat. When the oil shimmers, add the shrimp. Cook them for about 2-3 minutes on each side. The shrimp should turn pink and opaque when done. Once cooked, take the shrimp off heat and set them aside. Now, let’s make the pico de gallo. In another bowl, mix the halved cherry tomatoes, chopped red onion, and minced jalapeño. Add chopped fresh cilantro for flavor. Then, drizzle lime juice over the mixture. Stir everything well to combine. Taste it and adjust seasoning with salt and pepper to your liking. It’s time to assemble the taco boats. Take each avocado half and carefully scoop out some flesh. This makes room for our filling. Be careful not to break the skin. Fill each avocado half with the cooked shrimp. Then, top them with a generous amount of the pico de gallo mixture. For extra flavor, you can add optional toppings like crumbled feta cheese or a dollop of sour cream. Serve the taco boats right away, with lime wedges on the side for a zesty kick. To cook shrimp just right, aim for a cooking time of 2-3 minutes per side. This short time keeps the shrimp tender and juicy. Cook them until they turn pink and opaque. If you leave them too long, they will become tough. Use medium-high heat for cooking. This helps the shrimp cook evenly and quickly. I always watch them closely to prevent overcooking. As soon as they look pink, take them off the heat. When selecting ripe avocados, look for ones that yield slightly to gentle pressure. Avoid ones that feel mushy or have dark spots. A ripe avocado should have a dark green skin and feel firm yet soft. To prevent browning, squeeze fresh lime juice over any cut avocado. This juice acts as a barrier to slow oxidation. If you have leftover avocado, wrap it tightly in plastic wrap to keep air out. For serving, arrange the taco boats on a colorful platter. This makes them eye-catching and fun. Place lime wedges around the platter for guests to use. Garnish with fresh cilantro leaves for a pop of color. You can also sprinkle crumbled feta cheese on top for added flavor. A well-presented dish makes every meal feel special. Enjoy your beautiful and tasty shrimp avocado taco boats! Pro Tips Best Shrimp Selection: Opt for wild-caught shrimp for superior flavor and texture. Check for a slight sheen and firm texture when purchasing. Ripeness of Avocados: Make sure your avocados are perfectly ripe. They should yield slightly to gentle pressure but not be overly soft. Enhancing Flavor: Marinate the shrimp in lime juice and spices for at least 15 minutes before cooking to deepen the flavors. Serving Suggestion: Serve the taco boats on a bed of shredded lettuce or cabbage for added crunch and a colorful presentation. {{image_4}} You can switch shrimp for chicken or fish in this dish. Both options work well. Simply season them like you do with shrimp. Cook chicken until it reaches 165°F. For fish, choose a firm type, like tilapia or cod. If you want a vegetarian or vegan option, try black beans or jackfruit. Both add great flavor and texture. For a meat-like feel, use seasoned tofu. Cook until golden brown to enhance taste. To add a kick, mix spices or hot sauce into your shrimp. Chipotle powder or cayenne pepper can really elevate the flavor. If you love heat, add more minced jalapeño or a hotter variety. Changing toppings can also change the dish. Try adding fresh corn, diced mango, or even pickled onions. Crumbled feta cheese or sour cream can add creaminess. Lime wedges give a zesty touch, too. For side dishes, consider serving with rice or quinoa. A fresh green salad pairs well, too. You could also add tortilla chips and salsa for crunch. To make this a full meal, serve with grilled veggies or a hearty soup. This way, you create a vibrant dining experience that everyone will love. To keep your shrimp avocado taco boats fresh, store them in an airtight container. This helps prevent air from getting in and drying them out. For the shrimp and pico de gallo, you can store them separately. Keep the avocado halves in the fridge, but they might brown. Use lemon or lime juice on the avocado flesh to slow this process. You can keep the shrimp in the fridge for up to three days. The pico de gallo lasts about two days. However, try to eat them soon for the best taste. Yes, you can freeze shrimp avocado taco boats, but it takes some care. The shrimp can be frozen, but avocado does not freeze well. It turns mushy when thawed. If you want to freeze the shrimp, cook it first. Cool it down, then place it in a freezer-safe bag. Remove as much air as possible. You can freeze it for up to three months. For the pico de gallo, freeze the tomatoes and onions separately. Avoid freezing the avocado. When you're ready to serve, simply thaw the shrimp and pico de gallo in the fridge overnight. To cook shrimp for tacos, start with fresh or thawed shrimp. Season them well for flavor. I like to use garlic powder and cumin. Heat a skillet over medium-high heat and add olive oil. When the oil is hot, add the shrimp. Cook them for about 2-3 minutes on each side. They should turn pink and opaque. This method keeps the shrimp tender and juicy. Yes, you can use frozen shrimp! First, thaw them in the fridge overnight or under cold water for about 15 minutes. After thawing, peel and devein if needed. Then, follow the same cooking steps as fresh shrimp. This way, you’ll still enjoy tasty shrimp in your taco boats. To keep avocados fresh, use lime juice. Squeeze some lime juice over the cut avocado. This helps slow down browning. You can also store them in an airtight container. If you want to use the avocado later, leave the pit in the unused half. This can help too. Enjoy your bright green avocado in the taco boats! This guide covers how to create delicious shrimp avocado taco boats. You learned about the key ingredients, like shrimp and fresh pico de gallo. I shared step-by-step cooking instructions, helpful tips, and storage guides. Don’t forget the fun variations to try. Enjoy your cooking journey. These taco boats can impress everyone at your table. They are simple, tasty, and full of fresh flavors. Get creative and make them your own!

Shrimp Avocado Taco Boats

Delicious taco boats made with shrimp, avocado, and fresh pico de gallo.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 whole ripe avocados, halved and pitted
  • 1 cup cherry tomatoes, halved
  • 1/4 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
  • optional crumbled feta cheese
  • optional dollop of sour cream
  • optional lime wedges

Instructions
 

  • In a mixing bowl, combine the peeled and deveined shrimp with garlic powder, ground cumin, salt, and pepper. Toss the shrimp until they are evenly coated with the seasonings.
  • Heat a skillet over medium-high heat and add a splash of olive oil. When the oil is shimmering, add the seasoned shrimp to the skillet. Cook for approximately 2-3 minutes on each side, or until the shrimp are pink and opaque. Once cooked, remove the shrimp from heat and set aside.
  • In another bowl, prepare the pico de gallo by mixing the halved cherry tomatoes, finely chopped red onion, minced jalapeño, and chopped fresh cilantro. Drizzle lime juice over this mixture, and stir well to combine. Taste and adjust seasoning with salt and pepper as desired.
  • To assemble the taco boats, carefully take each avocado half and scoop out a small amount of flesh to create a larger cavity for the filling. Be gentle to avoid breaking the skin.
  • Fill each avocado half generously with the cooked shrimp. Top with a generous amount of the prepared pico de gallo mixture.
  • For an extra layer of flavor, add optional toppings such as crumbled feta cheese or a dollop of sour cream.
  • Serve the taco boats immediately, accompanied by lime wedges on the side for an added zesty kick.

Notes

Arrange the taco boats on a vibrant platter and garnish with fresh cilantro leaves.
Keyword avocado, pico de gallo, shrimp, tacos