Grilled Shrimp Tacos
- 1- 1/2 cup Ripe Avocado, Mashed
- 1/2 cups Mexican Crema (or Creme Fraiche )
- 1/4 cups Fresh Cilantro, Chopped
- 1 teaspoon Jalapeno Pepper, Finely Diced And Seeded
- 1 Tablespoon Fresh Lime Juice
- Kosher Salt And Ground Pepper To Taste
- 1 pound Large Shrimp, Peeled And Deveined
- 1 teaspoon Fresh Garlic, Finely Minced
- 1 teaspoon Fresh Lime Zest
- 1/4 teaspoons Red Chili Flake
- 2 pinches Cayenne Pepper
- 2 pinches Ground Cumin
- 2 Tablespoons Vegetable Oil
- Kosher Salt
- Tortillas
- Fresh Corn Pico De Gallo (optional)
- Fresh Cilantro Leaves
- Fresh Lime Wedges
- Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor.
- Puree until thoroughly combined.
- Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.
- Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes.
- If using an outdoor grill, skewer the shrimp on soaked bamboo sticks.
- If using an indoor grill pan, heat over a medium-high flame.
- Grill shrimp for 1-2 minutes on each side until opaque.
- Remove from grill and place on a large platter.
- Warm tortillas in a skillet.
- Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp.
- Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro.
- Serve with lime wedges.
- Enjoy!
avocado, fraiche, fresh cilantro, jalapeno pepper, lime juice, kosher salt, shrimp, fresh garlic, red chili, cayenne pepper, ground cumin, vegetable oil, kosher salt, tortillas, fresh corn, cilantro, wedges
Taken from tastykitchen.com/recipes/main-courses/grilled-shrimp-tacos-2/ (may not work)