Piri-piri shrimp tacos with avocado and bimi

These piri-piri shrimp tacos with avocado, bimi, and seaweed salad are a fresh, vibrant twist on taco night that you’ll want to make again and again. Colourful, full of bold flavours, and surprisingly simple.

Spicy, juicy shrimp bring the heat, balanced by creamy avocado, tender-crisp bimi, and crunchy radishes for a perfect mix of textures. White miso paste adds gentle umami richness, while the seaweed salad gives a fresh, slightly salty bite that instantly elevates the dish. No complicated steps required.

These tacos are not just easy, fast, and delicious; they’re also light and nourishing. Shrimp are low in calories and rich in lean protein. Bimi provides fibre and vitamins C and A. Avocado adds heart-healthy fats, and seaweed delivers essential minerals that support energy, digestion, and overall wellbeing. The result is a satisfying yet fresh meal that’s packed with nutrients and full of flavour.

Ideal for a quick weeknight dinner, a relaxed lunch, or a fun meal to share with friends.

Ingredients: (for 4-5 tacos)

• 4–5 mini tortillas
• 1 tablespoon white miso paste
• 1 red onion
• 1 heaping tablespoon piri-piri seasoning
• Seaweed salad (optional – if you don’t like it, feel free to skip it; it’s usually available ready-made in supermarkets)
• 1 ripe avocado
• 500 g shrimp
• 1 bunch of radishes
• 100 g bimi (asparagus broccoli / mini broccoli)
• 1 teaspoon sugar
• 1 tablespoon vinegar
• Salt and pepper, to taste
• Sunflower oil

Preparation:

Wash the radishes and slice them as thinly as possible.

Cut the bimi into equal pieces, about 3–4 cm long.

Finely chop the red onion.

Divide the radishes in half. Place one half in a bowl, add the vinegar and sugar, mix well, and set aside to lightly pickle.

In a large frying pan, heat a small amount of oil. Once hot, add half of the onion, the remaining radishes, and the bimi. Cook for about 7–8 minutes, stirring occasionally. Add the miso paste along with a splash of water and cook for another 2–3 minutes, until the liquid evaporates. Transfer everything to a plate and set aside.

In the same pan, add a little more oil, then add the rinsed shrimp along with the piri-piri seasoning. Stir well and cook for a few minutes, until the shrimp are cooked through and nicely browned (about 3–4 minutes max).

While the shrimp are cooking, prepare the avocado spread. Peel and pit the avocado, then place it in a bowl. Mash it with a fork, add the remaining chopped onion, season with salt and pepper to taste, and mix well.

Once the shrimp are ready, it’s time to assemble the tacos. Take one tortilla at a time and spread a tablespoon of the avocado mash evenly down the centre. Top with some of the miso-glazed vegetables, the shrimp, a few slices of the pickled radishes, and finish with a few strands of seaweed salad.

Make sure to divide the ingredients evenly so that you have enough to fill 4–5 tacos.

If you try the recipe, let me know how you liked it! ❣️

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