Garlic Chili Shrimp Tacos with Avocado Salsa
Servings 8
Ingredients
Ingredients
- 10 soft taco tortillas
- 1 ½ pounds large shrimp peeled and deveined
- ½ cup olive oil
- 2 tablespoons honey
- 1 tablespoon ancho chile powder
- Zest of 2 limes
- 4 cloves garlic smashed
- Kosher salt for seasoning
Avocado Salsa
- 2 to matillos husks removed
- 1 jalapeno stemmed and seeded
- 2 cloves garlic smashed
- 1 small white onion chopped
- 1 large avocado
- Juice of 2 limes
- Kosher salt for seasoning
- Black pepper for seasoning
- ½ cup water
- ¼ cup chopped cilantro
- Kosher salt for seasoning
Baja Citrus Slaw
- ½ head green cabbage
- ½ head red cabbage
- Zest and juice of one orange
- 1 tablespoon honey
- 2 tablespoons olive oil
- Kosher salt
Instructions
- Combine olive oil, ancho, honey, lime zest, garlic and a big pinch of salt. Skewer your shrimp and coat with the marinade. Allow to marinate in the fridge for an hour in the fridge .
- Make the avocado salsa: Combine all ingredients in a blender. Check for seasoning and add more salt and lime juice as needed.
- Make the slaw: Thinly slice the cabbage and dress with the orange juice, honey, olive oil and salt to taste.
- Heat a gas or charcoal grill to medium-high, direct heat. We used our @biggreenegg XL.
- Grill the shrimp until they start to get a nice sear on the outside and turn completely pink, about 3 minutes per side. Then pull them off.
- Grill your tortillas and build your tacos — start with one shrimp per tortilla, add your slaw and drizzle with avocado salsa.
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