Shrimp Tacos w/ Avacado Lime Sauce

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Taco Tuesday Has Never Been So Tastey

These shrimp tacos are simple and delicious. Because we both know...tacos are life.


Time: 15 min active 30 inactive

Serves: 4

Ingredients:

 

Marinade Ingredients:

1.5 lbs Shrimp deveined, tail on

2 tsp chili powder

1 tsp ancho chili powder

1 tsp smoked paprika

1 tsp cumin

5 garlic cloves, minced

1 tsp tajín

2 tsp red pepper flakes

Dash of chipotle powder

Pinch of salt

A few grinds of fresh pepper

juice of one lime


Avocado Lime Sauce:

½ cup sour cream

1 avocado

2 garlic cloves minced

Juice of 1 lime

2 tbsp

3 tbsp cilantro

4 tbsp water

Salt and pepper to taste

Optional: more tajín cause that shit is delicious


Other Ingredients:

Flour taco tortillas

Fresh cilantro for garnish

Diced Red Onion

Skewers for shrimp 

2 limes for squeezing over shrimp as they bbq

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Instructions:

 

Step 1) Add all marinade ingredients to a large bowl, and violently whisk together, use that hangry strength. Rinse off shrimp in cold water, then add shrimp and marinade to a large zip top bag. Let marinate for 30 minutes in the refrigerator.


Step 2) While shrimp marinates, add avocado lime sauce ingredients to a blender. Blend until smooth. If it’s being stubborn and stays too chunky, add a bit more water then blend again. (when an avocado comes along, you must blend it *Whipshh** blend it good…. I think I’m funny)


Step 3) Remove shrimp from bag and skewer. Make sure you get all those little garlic stragglers from the bag and spread on the shrimp. Grill over medium high heat 2-3 minutes a side or until pink. You want a nice char, but you don’t want chewy rubbery over done shrimp. Squeeze as much lime juice over the shrimp as your little heart desires while it grills. Remove tails before plating.


Step 4) Toss your tortillas on the grill for a second or two to heat them up, then add a heaping scoop of those killer crustaceans to a tortilla, lay on the sauce, red onion, and garnish with cilantro and lime wedges.