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Garlic Chili Shrimp Tacos

with Avocado Salsa

Serves 8

Prep Time 30 Minutes

Cook Time 20 Minutes

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 tomatillos, 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

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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Garlic Chili Shrimp Tacos with Avocado Salsa

Author Mark & Fey
Print Pin
Course Dinner
Keyword Seafood, Shrimp, Tacos
Prep Time 30 minutes
Cook Time 20 minutes
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.

Video

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Grilled Chicken Fajitas

with Avocado Salsa

Serves 8

Prep Time 30 Minutes

Cook Time 20 Minutes

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 tomatillos, 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

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.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Grilled Chicken Fajitas

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Chicken, Poultry, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds boneless skinless chicken thighs about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper sliced into strips
  • 1 large white onion cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 8-inch flour tortillas
  • 2 large limes cut into wedges, for serving
  • Our Pico De Gallo for serving

Instructions

  • Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 
  • Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 
  • Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 
  • Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.

Video