Grilled Shrimp Tacos with Avocado Crema


It's no secret that my family loves tacos. We generally eat some version each week. Here is one of our favorite combinations Grilled Shrimp Tacos with Avocado Crema. I season the shrimp so they have lots of flavors and then toss them on the grill. They are then tucked in a heated tortilla with my luscious Avocado Crema flavored with cilantro and lime juice and some shredded cabbage for crunch. These tacos are as good as it gets and so easy to prepare.



Ingredients for Grilled Shrimp Tacos with Avocado Crema:


Shrimp:

2 pounds shrimp

2 tablespoons grapeseed oil + more for the grill

1 teaspoon chipotle powder

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon sweet paprika

1/4 teaspoon kosher salt

bamboo skewers, soaked in water for a few hours

Serve with thinly sliced cabbage, tortillas, limes, avocado slices, and Avocado Crema


Avocado Crema:

2 ripe avocados

1/2 cup Greek yogurt

juice of two limes

zest of 1 lime

1/4 cup cilantro leaves

6 tablespoons water

kosher salt

black pepper


Time-Saving Tip: Prepare the Avocado Crema a few hours in advance.


Let's see what we need.

We're ready to cook.



Process the avocados, cilantro, zest, lime juice, yogurt, and salt and pepper. Once smooth, set aside.


Toss the shrimp with chili powder, chipotle powder, cumin, salt, paprika, and 2 tablespoons of grapeseed oil. Thread the shrimp on skewers.


Coat the grill with some of the grapeseed oil. Once the grill is hot, add the shrimp. Cook until the shrimp just turns pinky-white and turn over. Continue cooking until done.


They're ready! Grilled Shrimp Tacos with Avocado Crema are so delicious and a snap to prepare. They are perfect fr any night of the week and leftovers are so good for lunch the next day.



Grilled Shrimp Tacos with Avocado Crema:

  • Shrimp:

  • 2 pounds shrimp

  • 2 tablespoons grapeseed oil + more for the grill

  • 1 teaspoon chipotle powder

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon sweet paprika

  • 1/4 teaspoon kosher salt

  • bamboo skewers, soaked in water for a few hours

  • Serve with thinly sliced cabbage, tortillas, limes, avocado slices, and Avocado Crema


Avocado Crema:

  • 2 ripe avocados

  • 1/2 cup Greek yogurt

  • juice of two limes

  • zest of 1 lime

  • 1/4 cup cilantro leaves

  • 6 tablespoons water

  • Process the avocados, cilantro, zest, lime juice, yogurt, and salt and pepper. Once smooth, set aside.

  • Time-Saving Tip: Prepare the Avocado Crema a few hours in advance.

  • Toss the shrimp with chili powder, chipotle powder, cumin, salt, paprika, and 2 tablespoons of grapeseed oil. Thread the shrimp on skewers.

  • Coat the grill with some of the grapeseed oil. Once the grill is hot, add the shrimp. Cook until the shrimp just turns pinky-white and turn over. Continue cooking until done.