Take taco night outdoors with fresh and bright shrimp tacos made on the grill. Top with an avocado lime slaw and crema for the perfect combo of crunchy and creamy, and serve with your favorite marg.
Level
Intermediate
Prep Time
20 minutes
Cook Time
20 minutes
Serves
4-6
Cook it With Our
Directions
Crema:
Add all the ingredients to a small bowl. Whisk until smooth. Refrigerate until ready to serve.
Slaw:
Toss the cabbage and carrot with crema. Refrigerate until ready to serve.
Shrimp Tacos:
- Combine 1 tablespoon olive oil, garlic, lime zest, salt, and cayenne in a large Ziploc bag. Mix well and add the shrimp. Refrigerate for 30 minutes.
- Preheat the grill over medium high heat with the lid closed for 10 minutes. Add the grill basket to the grill and close to heat the basket for 5 minutes.
- Remove the shrimp and pat dry with paper towels, discard marinade. Toss jalapeno, and onion in the remaining 1 tablespoon of olive oil and sprinkle with salt. Oil the grill basket and add the shrimp, in a single layer and cook undisturbed for 2–3 minutes per side.
- Remove shrimp and add onion and jalapeno to the basket. Cook for 3-4 minutes undisturbed.
- Add the shrimp back to the basket and toss with jalapeno and onion.
- Transfer the grill basket contents to a serving platter.
- Turn off the grill and place tortillas inside for a couple of minutes to warm up.
- Assemble the tacos.
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