Grilled Shrimp Tacos with Avocado Salsa

• Seafood

  • 24 Shrimp (about 1/2 lb, medium

• Produce

  • 2 Avocados, ripe
  • 3 tbsp Cilantro
  • 2 clove Garlic
  • 1/2 Jalapeno
  • 1/4 cup Red onion

• Condiments

  • 2 1/3 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Bread & Baked Goods

  • 8 (6-inch old el paso flour tortillas, Old

• Other

  • Wooden skewers

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Ingredients

• 2 ripe avocados, diced
• ¼ cup finely diced red onion
• ½ jalapeno, seeded and diced finely
• 3 Tablespoons finely chopped cilantro
• 2 Tablespoons lime juice
• 1 Tablespoon olive oil
• 1 clove garlic, minced (about ½ teaspoon)
• Salt and pepper to taste
• 24 medium shrimp (about ½ lb), raw, peeled and deveined
• Wooden skewers
• 1 Tablespoons olive oil
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• 1 clove garlic, minced (about ½ teaspoon)
• 1 teaspoon lime juice
• 8 (6-inch) Old El Paso flour tortillas
• Toppings: chopped red cabbage, crumbled Cojita or feta cheese

Directions

• 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.
• Preheat grill to medium high heat.
• 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.
• 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 dont have a grill.
• Warm tortillas on the grill or in the microwave.
• 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.