These are really good! The original recipe called for flour tortillas but we thought corn tortillas sounded better so we used those...mmm! Also, heh heh, the avocados that I bought were no longer good so we added a little tomato into the salsa instead of the avocado. it was still really good but I'm looking forward to trying these again with avocado. Ha ha! Also, Jeff hates cabbage so we just used iceberg lettuce but you can use whatever you'd like. Also, we used a shallot instead of red onion because Jeff hates red onion but shallots are palatable. And he made these all by himself, including chopping up the shallot! :)
Grilled Shrimp Tacos with Avocado Salsa
Servings: 8 tacos
Ingredients
Avocado Salsa:
o 2 ripe
avocados , diced
o 1/4 cup finely
diced red onion or shallot
o 1 jalapeno ,
seeded and diced finely
o 3 Tablespoons finely
chopped cilantro
o 2 Tablespoons lime
juice
o 1 Tablespoon olive
oil
o 1 clove garlic ,
minced (about 1/2 teaspoon)
o Salt and
pepper to taste
o 24 medium
shrimp (about 1/2 lb), raw, peeled and deveined
o Wooden
skewers
Shrimp marinade:
o 1 Tablespoons olive
oil
o 1/2 teaspoon chili
powder
o 1/4 teaspoon ground
cumin
o 1/4 teaspoon salt
o 1 clove garlic ,
minced (about 1/2 teaspoon)
o 1 teaspoon lime
juice
o 8 (6-inch)
flour or corn tortillas
o Chopped red cabbage or iceberg lettuce, crumbled Cojita or feta
cheese
Instructions
1.
In a medium bowl, combine all of the ingredients for the avocado
salsa and add salt and pepper to taste. Chill in the fridge until ready to
serve.
2.
Preheat grill to medium high heat.
3.
In a large bowl, combine shrimp marinade ingredients. Add the
shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t
let it sit too long or the lime juice will start to cook the shrimp.
4.
Thread the shrimp on the wooden skewers. Grill 2-3 minutes per
side or until shrimp are not opaque. You can also cook these on the stove in
the skillet if you don't have a grill.
5.
Warm tortillas on the grill or in the microwave.
6.
Assemble tacos by placing some chopped cabbage and 3 warm shrimp
in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve
with lime slices.
Recipe Notes
Soak the wooden skewers in water ahead of time to prevent burning.
If you like corn tortillas you can use these here as well.
For even more spice add some red pepper flakes!
If you like corn tortillas you can use these here as well.
For even more spice add some red pepper flakes!
Read more at http://www.the-girl-who-ate-everything.com/2016/05/grilled-shrimp-tacos-avocado-salsa.html#jch0UbUySGZHeeqT.99
