IE 11 is not supported. For an optimal experience visit our site on another browser.

Shrimp, Tomato, Corn and Avocado Tacos

Alex Guarnaschelli
Nathan Congleton/TODAY


  • 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

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.



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.