Name: Grilled Shrimp Tacos with Avocado Salsa Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 small shallot, roughly chopped; 1 jalapeno pepper, seeded and roughly chopped; 2 garlic cloves, roughly chopped; 1 tomato, seeded and diced; 1 avocado, pitted and diced; 3/4 teaspoon salt; 1 tablespoon fresh lime juice, from half a lime; 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped; 1-1/2 tablespoons olive oil; 1-1/2 teaspoons chili powder; 1/2 teaspoon salt; 1/8 Scant teaspoon cayenne pepper; 1-1/2 (31/35) (26/30) 1-1/2 pounds large (31/35) or extra large (26/30) shrimp, peeled and de-veined, thawed if frozen; 8 10 to 8 10 six-inch corn or flour rtillas; 2 cups chopped red cabbage, for serving; 2 limes, cut into wedges, for serving; 1 cup sour cream, for serving

Grilled Shrimp Tacos with Avocado Salsa Recipe

How To Make Grilled Shrimp Tacos with Avocado Salsa

You can’t go wrong with these grilled shrimp tacos, made with spicy-seasoned shrimp, flavorful avocado salsa, and tender tortilla, for a fiesta of flavors!

Preparation: 25 minutes

Cooking: 5 minutes

Total: 30 minutes

Serves:

Ingredients

For Salsa:

1small shallot,roughly chopped
1jalapeno pepper,seeded and roughly chopped
2clovesgarlic,roughly chopped
1tomato,seeded and diced
1avocado,pitted and diced
¾tspsalt
1tbspfresh lime juice,from ½ lime
¼cupfresh cilantro leaves,loosely packed, coarsely chopped

For Shrimp:

1½tbspolive oil
1½tspchili powder
½tspsalt
⅛tspcayenne pepper,scant
1½lbsshrimp,large or extra large, peeled and deveined, thawed if frozen

For Assembling:

10tortillas,(6-inch) corn or flour
2cupsred cabbage,chopped, for serving
2limes,cut into wedges, for serving
1cupsour cream,for serving

Instructions

Make the Salsa:

Salsa:

Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped. Transfer the mixture to a medium bowl.
Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside.

Shrimp:

Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp.
Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, for 1½ to 2 minutes per side until just opaque.
Place the shrimp on a serving platter and cover to keep warm.

To Assemble:

Grill the tortillas for about 20 seconds per side until warm and slightly charred.
Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Enjoy!

Nutrition

Calories: 531.75kcal
Fat: 27.59g
Saturated Fat: 9.16g
Trans Fat: 0.03g
Monounsaturated Fat: 12.32g
Polyunsaturated Fat: 3.46g
Carbohydrates: 45.58g
Fiber: 10.25g
Sugar: 6.69g
Protein: 30.46g
Cholesterol: 244.22mg
Sodium: 1098.97mg
Calcium: 255.43mg
Potassium: 922.52mg
Iron: 2.49mg
Vitamin A: 256.60µg
Vitamin C: 51.76mg

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