It’s time to rebuild your average taco night with this delicious variation that’s fresh for summer
These shrimp tacos are grilled to perfection and add an extra punch with crunchy coleslaw and homemade avocado pico. For garnish, I recommend topping them with Cojita cheese. Cojita is a hard cow’s milk cheese that originated in Mexico. It’s salty, robust, crumbly-dry, and known for its granular texture that resembles Feta or Parmesan.
This recipe calls for the shrimp to be grilled on wooden skewers, but if you don’t have a grill, simply sauté them in a skillet. If you’re using the skewers, make sure you soak them in water ahead of time for at least 15 minutes to prevent burning. For added flavor, I use Chef Paul Prudhomme’s Seafood Magic Seasoning, but you can make your own marinade by mixing together cumin, chili powder, onion powder, and chili flake if you like to add more heat.
The nice thing about this recipe is that it can easily be modified to fit gluten or dairy-free diets, and as an added bonus, it’s also low in calories. // – Tara Schipke
- 2 ripe avocados, diced
- 1/4 cup finely diced red onion
- 1/2 jalapeÒo pepper, seeded and diced finely
- 1 garlic clove, minced
- 3 tbsp. cilantro, finely chopped
- 2 tbsp. fresh lime juice
- 1/2 Roma tomato, diced
- Salt and pepper to taste
- 3 tbsp. Chef Paul Prudhommeís Seafood Magic Seasoning (see notes at left for making your own)
- 2 tbsp. extra virgin olive oil
- 2 tsp. fresh lime juice
- 1/2 pound (about 24) raw, peeled, and deveined shrimp
- Wooden skewers
- 2 cups chopped coleslaw mix
- Splash of apple cider vinegar
The Finishing Touch
- 1 package mini flour or corn tortillas of your choice
- Cojita or feta cheese for garnish
How To Make It
- Preheat your grill to medium high heat.
- Combine all the ingredients for the avocado pico and put it in the fridge to chill until youíre ready to build the tacos.
- Combine the coleslaw with a splash of apple cider vinegar and set aside.
- In a large bowl, combine all the shrimp marinade ingredients. Donít let it sit too long or the lime juice will start to cook the shrimp.
- Carefully slide the shrimp onto presoaked wooden skewers and grill two or three minutes on each side, until the shrimp are no longer opaque. You can also sautÈ the shrimp in a skillet if you donít have a grill.
- Warm your tortillas on the grill for just a few seconds on each side, or in the microwave.
- Assemble tacos by placing the coleslaw mixture and three warm shrimp in each tortilla with the avocado pico on top. Garnish with Cojita or Feta cheese. Makes eight tacos.