Grilled Shrimp Tacos With Avocado Salsa Recipe

Name: Grilled Shrimp Tacos With Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the 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; 3/4 teaspoon salt; 1 tablespoon fresh lime juice, from half a lime; 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped; For the Shrimp; 1-1/2 tablespoons olive oil; 1-1/2 teaspoons chili powder; 1/2 teaspoon salt; Scant 1/8 teaspoon cayenne pepper; 1-1/2 pounds large or extra large shrimp, peeled and de-veined; For Assembling; 8 - 10 six-inch corn or flour tortillas; Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag); 2 limes, cut into wedges, for garnish; Approximately 1 cup sour cream, for garnish

Servings: persons

For the 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
3/4 teaspoon salt
1 tablespoon fresh lime juice, from half a lime
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
For the Shrimp
1-1/2 tablespoons olive oil
1-1/2 teaspoons chili powder
1/2 teaspoon salt
Scant 1/8 teaspoon cayenne pepper
1-1/2 pounds large or extra large shrimp, peeled and de-veined
For Assembling
8 - 10 six-inch corn or flour tortillas
Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
2 limes, cut into wedges, for garnish
Approximately 1 cup sour cream, for garnish

1
Make the Salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too). Transfer mixture to medium bowl. Add chopped tomatoes, avocado, salt, lime juice and cilantro and stir to combine. Set aside. (If not using right away, place a piece of saran wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
2
Make the Shrimp: Heat grill to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill and cook until just opaque, about 1-1/2 - 2 minutes per side. Cover to keep shrimp warm.
3
Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat tortillas in microwave according to package instructions.)
4
Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage and dollops of sour cream. Serve tacos with lime wedges on the side.

1080

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the Salsa, 1 small shallot, 1 jalapeno pepper, quartered and seeded, 2 garlic cloves, peeled, and more.

Yes, Grilled Shrimp Tacos With Avocado Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Shrimp Tacos With Avocado Salsa

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