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–+ servings
Piquant, refreshing and light, a true warm-weather treat.
Authored by: Schlepper
Estimated Cost: $15
Difficulty: Easy
Suggested Beverage: Margaritas, Sauvignon Blanc, Lager beer
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Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Course Dinner
Cuisine American
Servings 4 people
Calories 588

Equipment and Supplies

Ingredients
 

  • 1 pound Shrimp, extra jumbo, peeled and deveined
  • Sea salt
  • 2 tablespoons canola oil
  • 8 tortillas, (2 per taco)
  • ¼ teaspoon chili powder

Creamy avocado salsa verde

  • 2 avocados, peeled and pitted
  • 1 cup salsa verde
  • 1 lime, juiced
  • 1 cup cilantro, chopped
  • ½ cup sour cream

Method
 

Prepare the salsaa

  • Toss all ingredients in a bowl. Make like DJ Muggs Buddha and Mix.
    2 avocados, 1 cup salsa verde, 1 lime, 1 cup cilantro, ½ cup sour cream

For the shrimp

  • Spear the shrimps on skewers.
    1 pound Shrimp
  • Brush the shrimps with oil. Dust each side with sea salt and chili powder.
    Sea salt, 2 tablespoons canola oil, ¼ teaspoon chili powder
  • Grill the shrimps 2-3 minutes a side. Pull off the skewers and set aside.

Assemble the tacos

  • Warm the tortillas in a microwave
  • Make 4 stacks of 2 tortillas each.
    8 tortillas
  • Put down a line of salsa along the middle of each tortilla.
  • Divide the shrimps among the 4 tacos
  • If desired, top with a slaw of your choice.
  • Set extra salsa in a bowl for dipping.

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