Avocado Lime Grilled Shrimp Tacos
Avocado Lime Grilled Shrimp Tacos
Ingredients
For the Shrimp Marinade
- 1 pound shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Crema
- 1 avocado, ripe, pitted and scooped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup sour cream, or plain Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
For the Tacos
- 12 corn tortillas, small (6-inch)
- 1 1/2 cups red cabbage, thinly shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup cotija cheese, crumbled, for garnish
- 4 lime wedges, for serving
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 2 tablespoons olive oil, 2 tablespoons lime juice, chili powder, ground cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to ensure all shrimp are evenly coated. Cover the bowl and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min
- 2
While the shrimp marinates, prepare the avocado crema. In a small food processor or blender, combine the ripe avocado, 1 tablespoon lime juice, sour cream (or Greek yogurt), 2 tablespoons chopped fresh cilantro, and 1/4 teaspoon salt. Blend until completely smooth and creamy. If you don't have a food processor, mash the avocado with a fork until smooth, then stir in the remaining ingredients. Set aside.
⏱️ 5 min
- 3
Prepare your taco toppings. Thinly shred the red cabbage and chop the remaining fresh cilantro for garnish. Crumble the cotija cheese.
⏱️ 5 min
- 4
Preheat an outdoor grill or an indoor grill pan to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking. If desired, thread the marinated shrimp onto skewers for easier handling. Grill the shrimp for 2 to 3 minutes per side, until they turn pink and opaque throughout. Remove from heat and set aside.
⏱️ 6 min•🌡️ 400
- 5
Warm the corn tortillas. You can do this directly on the grill for about 30 seconds per side, in a dry skillet over medium heat for 15-20 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds until pliable. Keep the warmed tortillas covered to stay warm.
⏱️ 3 min
- 6
Assemble the tacos: Place a spoonful of shredded red cabbage onto each warm tortilla. Top with 3-4 grilled shrimp, a generous drizzle of avocado crema, a sprinkle of fresh cilantro, and crumbled cotija cheese. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Lime Grilled Shrimp Tacos
Ingredients
For the Shrimp Marinade
- 1 pound shrimp, peeled, deveined, tails on or off
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Crema
- 1 avocado, ripe, pitted and scooped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup sour cream, or plain Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
For the Tacos
- 12 corn tortillas, small (6-inch)
- 1 1/2 cups red cabbage, thinly shredded
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup cotija cheese, crumbled, for garnish
- 4 lime wedges, for serving
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 2 tablespoons olive oil, 2 tablespoons lime juice, chili powder, ground cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to ensure all shrimp are evenly coated. Cover the bowl and refrigerate to marinate for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min - 2
While the shrimp marinates, prepare the avocado crema. In a small food processor or blender, combine the ripe avocado, 1 tablespoon lime juice, sour cream (or Greek yogurt), 2 tablespoons chopped fresh cilantro, and 1/4 teaspoon salt. Blend until completely smooth and creamy. If you don't have a food processor, mash the avocado with a fork until smooth, then stir in the remaining ingredients. Set aside.
⏱️ 5 min - 3
Prepare your taco toppings. Thinly shred the red cabbage and chop the remaining fresh cilantro for garnish. Crumble the cotija cheese.
⏱️ 5 min - 4
Preheat an outdoor grill or an indoor grill pan to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking. If desired, thread the marinated shrimp onto skewers for easier handling. Grill the shrimp for 2 to 3 minutes per side, until they turn pink and opaque throughout. Remove from heat and set aside.
⏱️ 6 min•🌡️ 400 - 5
Warm the corn tortillas. You can do this directly on the grill for about 30 seconds per side, in a dry skillet over medium heat for 15-20 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds until pliable. Keep the warmed tortillas covered to stay warm.
⏱️ 3 min - 6
Assemble the tacos: Place a spoonful of shredded red cabbage onto each warm tortilla. Top with 3-4 grilled shrimp, a generous drizzle of avocado crema, a sprinkle of fresh cilantro, and crumbled cotija cheese. Serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 5 min