Description
Juicy, spice-rubbed shrimp are grilled to perfection and served in warm tortillas with a creamy, tangy avocado cilantro sauce and crunchy slaw.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 8 small corn or flour tortillas
- 2 cups shredded cabbage slaw
- 2 avocados
- 1/2 cup fresh cilantro
- 1/4 cup Greek yogurt
- 1 lime, juiced
- 1 clove garlic
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Let marinate for 10 minutes.
- Meanwhile, make the sauce by blending the avocados, cilantro, Greek yogurt, lime juice, garlic, and a pinch of salt until smooth.
- Grill the shrimp over medium-high heat for 2-3 minutes per side, until pink and opaque.
- Warm the tortillas on the grill for about 30 seconds per side.
- Assemble the tacos by placing a few shrimp on each tortilla, topping with shredded cabbage, and drizzling generously with the avocado cilantro sauce.
Notes
You can customize the seasonings to taste.