An ideal snack or finger food that is simple enough to take outdoors, yet fancy enough to impress your friends. Jokingly it really is just Fish and Chips.
Grilled Shrimp Tacos with Avocado Salsa
Nothing says summer dinner like grilled shrimp tacos with avocado salsa. Fresh, light, and bursting with flavor, these are a favorite for the whole family.
The avocado salsa is spicy, crunchy, and creamy with plenty of fresh vegetables and herbs. In addition to topping the tacos, you can also serve it alongside chips.
The shrimp are marinated in spices, then grilled. The tacos are finished with crunchy red cabbage and cooling sour cream.
1 small shallot
1 jalapeno pepper, quartered and seeded
2 cloves garlic, peeled
1 tomato, seeded and chopped
1 avocado, peeled, seeded and cut into chunks
3/4 teaspoon salt
1 tablespoon fresh lime juice, from half a lime
1/4 cup loosely packed fresh cilantro leaves, chopped
1 1/2 tablespoons olive oil
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 pounds large shrimp, peeled and de-veined
8 to 10 (6-inch) corn or flour tortillas
2 cups chopped red cabbage, for garnish
2 limes, cut into wedges, for garnish
1 cup sour cream, for garnish
Put the shallot, jalapeno, and garlic in the bowl of a small food processor and process until finely chopped. Transfer mixture to a bowl.
Add chopped tomatoes, avocado, salt, lime juice, and cilantro; stir to combine. Set aside.
Heat grill to medium-high heat.
Mix the olive oil, chili powder, salt, cayenne pepper, and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning.
Place the shrimp on grill and cook, turning once or twice just until opaque, about 4 minutes total. Remove from the grill to a plate; cover to keep warm.
Over the hot grill, heat the tortillas until warm and slightly charred, about 20 seconds per side.
Spoon avocado salsa generously over warm tortillas, then top with shrimp, cabbage, and a dollop of sour cream. Serve tacos with lime wedges on the side.