• Grilled Shrimp Tacos with Avocado Salsa

June 07, 2017

These shrimp tacos are the perfect summer dinner. Light, fresh and they pair perfectly with a patio and a cocktail! Enjoy!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

 

Grilled Shrimp Tacos with Avocado Salsa

Ingredients:
Salsa
  • 1 small shallot
  • 1 jalapeno pepper, quartered and seeded
  • 2 garlic cloves, peeled
  • 1 tomato, seeded and chopped
  • 1 avocado, peeled, seeded and cut into chunks
  • ¾ teaspoon salt
  • 1 tablespoon fresh lime juice, from half a lime
  • ¼ cup loosely packed fresh cilantro leaves, chopped
Shrimp
  • 1 ½ tablespoons olive oil
  • 1 ½ teaspoons chili powder
  • ½ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 ½ pounds large shrimp, peeled & de-veined
Assembling
  • 8 - 10 six-inch corn or flour tortillas
  • Approximately 2 cups chopped red cabbage, for garnish
  • 2 limes, cut into wedges, for garnish
  • Approximately 1 cup sour cream, for garnish
Instructions
Salsa
  1. Put the shallot, jalapeno and garlic in the bowl of a small food processor and process until finely chopped. Transfer mixture to a bowl.
  2. Add chopped tomatoes, avocado, salt, lime juice & cilantro, stir to combine.
  3. Set aside.
Shrimp
  1. Heat grill to medium high.
  2. Mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning.
  3. Place shrimp on grill and cook, turning once or twice just until opaque, about 4 minutes total. Remove from grill to a plate & cover to keep warm.
Assembling
  1. Over the hot grill, heat the tortillas until warm and slightly charred, about 20 seconds per side.
  2. 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.