Ok so I know it's fall, but it's still like 80 degrees here in southern California. So instead of complaining, I'm taking advantage of these last few warm nights. Not gonna lie, I absolutely can't wait for a cold day spent in comfies baking pumpkin bread. BUT, until then, there's nothing like sipping a cerveza and grilling up some fresh Mexican flavors. These tacos are filled with spicy grilled shrimp, creamy lime slaw, and chunky guacamole. Don't be scared to make Mexican at home, it's really easy and so fresh and healthy tasting. Plus it's and excuse to have a little fiesta and make yourself a strong margarita. Cheers ; )
Corn tortillas
1 1/2 lbs shrimp, peeled and deveined
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder or 2 cloves minced fresh garlic
1/4 teaspoon cayenne pepper
1 tablespoon honey
2 tablespoon olive oil
1 lime, juiced
salt and pepper
1 1/2 cups thinly sliced purple cabbage
1/4 cup chopped cilantro
2 tablespoons sour cream or greek yogurt
2 tablespoons mayonnaise
1 lime, juiced
2 Haas avocados
1/4 cup diced sweet onion
1 jalepeno, ribs and seeds removed, finely minced
1/4 cup chopped cilantro
1/2 lemon, juiced
generous amount of salt and fresh cracked pepper
1. Combine the shrimp with the spices, honey, olive, and lime juice. Season with salt and pepper and set in the fridge. Marinade for 30 minutes to 1 hour.
2. If using wooden skewers to grill the shrimp, add them to a dish and cover with water. This prevents them from lighting on fire on the grill.
3. Make the cabbage. Combine the sour cream, mayo, lime juice, and cilantro in a bowl and mix. Season with some salt and pepper. Now just toss in the sliced cabbage, give it a good stir, and place in the fridge until you're ready to use it. If it looks too dry or too wet just add more sauce or cabbage until it has the consistency you're looking for.
4. Make the guacamole. Add the avocados into a bowl and light mash with a fork, keeping it nice and chunky. Gently mix in the rest of the ingredients and season well with salt and pepper. I like mine very fresh, and chunky, letting the avocado shine. Super simple and so delicious. Cover with a piece of foil or plastic wrap so it's touching the actual guacamole in order to prevent it from turning brown. Set aside.
5. K time to grill! Pull the shrimp out of the marinade and thread onto skewers, placing the skewer once through the head and then through the tail so the shrimp can easily lay flat when on the grill. It's much easier to flip this way, preventing the shrimp from rolling around. grill over a medium high flame for 2 - 3 minutes on each side. Keep an eye on the little guys, they cook really fast!
6. Place the tortillas directly on the grill and put the lid on. Cook for just about 30 seconds on each side. To assemble, place the cabbage on the tortilla, top with a few shrimps, and finish with some guacamole. Mmmm so fresh and flavorful! Enjoy!
