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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.

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.

Prepare your taco toppings. Thinly shred the red cabbage and chop the remaining fresh cilantro for garnish. Crumble the cotija cheese.

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.

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.

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.


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.

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.

Prepare your taco toppings. Thinly shred the red cabbage and chop the remaining fresh cilantro for garnish. Crumble the cotija cheese.

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.

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.

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.
