Description
Delicious grilled shrimp tacos topped with a creamy avocado cilantro sauce, perfect for a quick and flavorful meal.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large ripe avocado
- 1/3 cup sour cream or plain Greek yogurt
- 1/4 cup fresh cilantro leaves
- 2 tbsp fresh lime juice
- 1 small garlic clove
- 2–4 tbsp water, as needed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn or flour tortillas
- 2 cups shredded purple or green cabbage
- 1 cup diced tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup crumbled cotija cheese or feta cheese (optional)
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- Season the shrimp. In a bowl, combine the olive oil, lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, and black pepper. Add the shrimp and toss until evenly coated. Let marinate for 10–15 minutes.
- Prepare the avocado cilantro sauce. Add the avocado, sour cream or Greek yogurt, cilantro, lime juice, garlic, salt, and black pepper to a blender or food processor. Blend until smooth, adding water a tablespoon at a time until the sauce reaches your desired consistency.
- Preheat the grill. Heat an outdoor grill or grill pan to medium-high heat. Lightly oil the cooking surface to prevent sticking.
- Grill the shrimp. Thread the shrimp onto skewers if using an outdoor grill. Cook for approximately 2–3 minutes per side, until pink, opaque, and cooked through. Avoid overcooking to keep them juicy.
- Warm the tortillas. Heat the tortillas in a dry skillet for about 20–30 seconds per side, until soft and lightly toasted. Keep them warm under a clean kitchen towel.
- Assemble the tacos. Spread a spoonful of creamy avocado cilantro sauce over each tortilla. Add shredded cabbage, grilled shrimp, diced tomatoes, and red onion.
- Add the toppings. Sprinkle with cotija or feta cheese, if desired. Drizzle with more avocado sauce and garnish with fresh cilantro.
- Serve immediately. Serve with lime wedges and extra sauce on the side.
Notes
- Pat the shrimp dry before seasoning to help them develop a better char.
- Use fresh lime juice for a brighter, fresher flavor.
- For extra heat, add sliced jalapeños or a pinch of cayenne pepper.
- For a lighter sauce, use plain Greek yogurt instead of sour cream.
- Keep the cabbage slightly crunchy for a refreshing contrast to the tender shrimp.
- Store cooked shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg