Zesty Shrimp Tacos With Avocado And Fresh Pico
Flavorful, spice-rubbed shrimp tucked into warm corn tortillas with creamy avocado and handmade pico de gallo. A vibrant and satisfying Mexican-American classic that comes together in just 20 minutes.
Prep
15 min
Cook
5 min
Total
20 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthWell-fueled muscles
Support your everyday foundations
A varied meal helps bring protein, energy and minerals into the day without turning dinner into a supplement calculation.
Notice: comfort + hydration
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
5 min
Total
20 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
For the Pico de Gallo
For the Tacos
From Your Pantry
Cook along
Instructions
0 of 5 steps complete
Next: Dice the Roma tomatoes and red onion
- 01
Dice the Roma tomatoes and red onion
Dice the Roma tomatoes and red onion, and roughly chop the fresh cilantro. Add them to a bowl with the juice of half the lime and a pinch of salt. Toss well and set aside to let the flavors meld.
Tap card to mark done - 02
Pat the shrimp completely dry
Pat the shrimp completely dry with a paper towel. In a medium bowl, toss the shrimp with the olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper.
Tap card to mark done - 03
Heat a large skillet over medium-high heat
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 minutes, flip, and cook for 1 to 2 more minutes until they are pink, opaque, and cooked through. Remove from the heat.
Look for: they are pink, opaque, and cooked through
Tap card to mark done - 04
Warm the corn tortillas in a dry…
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds so they become pliable.
Tap card to mark done - 05
Slice or roughly mash the avocado
Slice or roughly mash the avocado. Divide the avocado evenly across the warmed tortillas, top with the cooked shrimp, and finish with a generous spoonful of the fresh pico de gallo. Serve with the remaining lime cut into wedges.
Ready when: everything is assembled and ready to enjoy
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