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.
1/4cupfresh cilantro leavesloosely packed then chopped
Grilled Shrimp
1 1/2tablespoonsolive oil
1 1/2teaspoonschili powder
1/2teaspoonsalt
1/8teaspooncayenne pepper
1 1/2poundslarge shrimppeeled and de-veined
To Assemble
106-inchcorn tortillasor flour tortillas
2cupschopped red cabbage
1cupsour cream
2limescut into wedges
Equipment
grill
Directions
Avocado Salsa
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 diced tomatoes, avocado, salt, lime juice, and cilantro then stir to combine. Set aside.
Grilled Shrimp
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.
To Assemble
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.