Grilled Shrimp Tacos with Avocado Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 8 tacos
Ingredients
Avocado Salsa:
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
Shrimp marinade:
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
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 don’t 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.
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!