Grilled Shrimp Tacos with Avocado Dressing combine tender, spiced shrimp with crunchy slaw and a creamy dressing. This one should be on repeat all summer long!
1 1/2poundslarge shrimp- raw, deveined, with tails removed
2teaspoonsground cumin
1teaspoononion powder
1teaspoonsmoked paprika
1/2teaspoonred pepper flakes
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
2Tablespoonsavocado oil
For the slaw:
3cupscabbage- finely shredded
1/4cupred onion- diced
1/2largejalapeño- diced without seeds
2Tablespooncilantro
1largelime- freshly squeezed
Creamy Avocado Dressing:
1largeavocado
1/2cupplain Greek yogurt
1/3cupcilantro
1/2largejalapeño
1largelime- freshly squeezed
2Tablespoonsolive oil
4Tablespoonscold water- or more to thin
1teaspoonground cumin
1/2teaspoongarlic powder
kosher salt and freshly ground black pepper- to taste
Other taco ingredients:
8smallflour tortillas
cotija cheese, extra cilantro, jalapeño- optional
Instructions
Use peeled and deveined shrimp. Remove the tails and pat dry. Spread the seasoning mix over the shrimp and set aside.
Mix up the slaw ingredients by combining the cabbage, red onion, jalapeño, cilantro, and fresh lime juice.
Add the avocado dressing ingredients to a food processor - the avocado, Greek yogurt, cilantro, jalapeño, lime juice, olive oil, cold water, and the seasonings. Pulse until creamy.
Heat a cast iron skillet over medium high heat, and add a coating of avocado oil. Add about half the shrimp and cook until done, approximately two minutes per side. Repeat with the remaining shrimp.
Serve tacos, by warming the tortillas and adding the grilled shrimp, the slaw, and the avocado dressing.
Notes
You can prep the slaw and avocado dressing a couple of hours in advance. I also recommend adding spices to shrimp ahead of time. Then this becomes a very quick meal to get on the table!
We like to use a lower carb tortilla, but use whatever you prefer.
The shrimp are done when they go from gray to pink. Only a couple of minutes per side!