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Crispy Cheesy Shrimp Tacos with Avocado Salsa


16 tacos

About the Recipe

It's crunchy, cheesy, a little spicy. It's simply perfection to me.


1lb shrimp, peeled, deveined, tails off, cut into cubes

2 1/2C onion, chopped

6Tbsp garlic, freshly chopped

1 1/2C sweet corn (fresh or frozen)

1/4C heavy cream

3Tbsp olive oil

Vegetable oil

3C cheddar, shredded

Salt and Black Pepper

Tortillas (makes about 16 tacos)

Avocado Salsa:

2 avocados

¼ onion

½ bunch cilantro

1-2 jalapenos, spice up your life as much as you like!

2-3 limes, juiced


1C water


Shrimp Tacos:

1: In a sauté pan over medium heat, add olive oil and onions. Sauté onions for about 5-7 minutes, until translucent. Season with salt and black pepper. If the pan gets a little dry, add a splash of water every now and again. This also helps the onions cook faster. You don’t want them getting too brown. Next add in garlic and sauté for a minute, then add in the sweet corn and cook for another 2 minutes. You want to make sure your vegetables are cooked through before you add your shrimp because the shrimp cooks so quickly.

2: Add in shrimp, season with salt and black pepper. A lot of black pepper in this dish please! Mix the shrimp with the vegetables and add in the cream, combine, and allow shrimp to finish cooking.

3: To make a taco, add some vegetable oil to a pan, put down a tortilla. Add a spoonful of the shrimp mixture to one side and top with cheese. Fold the tortilla over to cover and allow to get crispy on both sides. If making in large batches, add to a paper towel lined plate or a wire baking rack to ensure the tacos don’t get soggy. Serve with avocado salsa and enjoy!

Avocado Salsa:

1: Blend all ingredients in a blender until smooth. This is customizable, add as much spice, lime, cilantro, etc. as you like!  

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