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Filled with succulent grilled shrimp and spicy avocado salsa, these shrimp tacos are one of my go-to summer recipes. They are equally perfect for laid-back weeknight dinners or casual cookouts with friends. Not only do they deliver great flavor, but they are also healthy and fun. Although you can prepare most of the recipe ahead of time, it comes together so effortlessly that there’s really no need to. Just fire up the grill and arrange all the fixings, allowing everyone to assemble their own tacos. And since you’re eating with your hands already, complete the meal with some freshly boiled corn on the cob or grilled Mexican street corn.
(Courtesy of Jennifer Segal)
(Courtesy of Jennifer Segal)Begin by making the avocado salsa. For the jalapeño pepper, I cut the flesh off of the seeds, ribs, and stem, leaving the spiciest part of the pepper behind. If you like more heat, throw in some of the seeds. (When working with jalapeños, avoid touching your eyes and wash your hands well afterwards.) Combine the jalapeño pepper with the shallot and garlic in a food processor.
(Courtesy of Jennifer Segal)Process until finely minced.
(Courtesy of Jennifer Segal)Add the mixture to a bowl along with the avocado, tomato, salt, lime juice and chopped cilantro.
(Courtesy of Jennifer Segal)Stir to combine. When you taste it, you might worry that it’s too spicy but, rest assured, it’ll be perfect combined with the shrimp and fixins in the tacos. It’s not intended to be eaten on its own like guacamole.
(Courtesy of Jennifer Segal)Next, prepare the shrimp by combining it with the olive oil, chili powder, salt, and cayenne pepper.
(Courtesy of Jennifer Segal)Toss until evenly combined.
(Courtesy of Jennifer Segal)Grill the shrimp over medium heat. The reason I use large shrimp for this recipe is so that they don’t fall through the grates. If you’re worried your shrimp will slip through, you can always thread them on skewers or just cook them indoors in a skillet. Either way, be careful not to overcook them—they only need a minute or two per side. You’ll know they’re done when they look opaque and start to curl into a more-closed “C” shape.
(Courtesy of Jennifer Segal)Finally, heat the tortillas on the grill or in the microwave, and assemble the tacos with all the fixings.
(Courtesy of Jennifer Segal)By Jennifer Segal
Servings: 4
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Total Time: 30 Minutes
Ingredients
For The Salsa
For The Shrimp
For Assembling
Instructions
Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)
Make the Shrimp: Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. (I use large shrimp for this recipe so that they don’t fall through the grates. If you’re worried your shrimp will slip through, you can always thread them on skewers or cook them indoors in a skillet on medium heat.)
Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat the tortillas in the microwave according to the package instructions.)
Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos.
Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time.
Vivian Howard’s Cilantro Lime Sweet Corn
This article was originally published on OnceUponaChef.com. Follow on Instagram.
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