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Shrimp, Tomato, Corn and Avocado Tacos

Alex Guarnaschelli
Nathan Congleton/TODAY

Chef notes

While I always consider flavor the most important thing, texture in a good taco can be almost as critical. Avocado is almost always a must and I love shrimp as a companion. It's simply a matter of finding the balance of ingredients you like best.

Technique tip: The best-tasting tacos are ones that have a mix of all the different flavors in the fillings in each bite. If you like spicy, add a dash of hot sauce or slivers of fresh jalapeño.

Swap options: Make a vegetarian version of this taco by leaving out the shrimp. Or sub in roasted (sliced) steak or chicken in place of the shrimp. Don't like cilantro? Simply omit.


  • 1 small hot house cucumber, peeled and sliced into 1/2-inch rounds
  • 1 cup cherry tomatoes, halved
  • 1 cup corn, fresh or frozen
  • Kosher salt
  • 2 teaspoons sugar
  • 2 tablespoons extra virgin olive oil
  • 2 small cloves garlic, grated
  • 2 large lemons, juiced
  • 1 medium avocado, pitted and peeled
  • 12 frozen medium cooked shrimp, thawed and cut into small pieces
  • 8 sprigs cilantro, stemmed
  • 6-8 small hard corn tortilla shells



Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them evenly with salt and the sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from 1 lemon over them. Set aside.


Use a tablespoon to scoop out the avocado in bits and add corn. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil. Toss the thawed shrimp with the remaining garlic oil, lemon juice and cilantro.


Place a tortilla on a flat surface. Arrange some of the cucumber-tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat with remaining ingredients.