Grilled Shrimp Tacos

Ingredients

• FOR THE SPICY AVOCADO CREMA:
• 1-½ cup Ripe Avocado, Mashed
• ½ cups Mexican Crema (or Crème Fraîche )
• ¼ cups Fresh Cilantro, Chopped
• 1 teaspoon Jalapeno Pepper, Finely Diced And Seeded
• 1 Tablespoon Fresh Lime Juice
• Kosher Salt And Ground Pepper To Taste
• FOR THE SHRIMP:
• 1 pound Large Shrimp, Peeled And Deveined
• 1 teaspoon Fresh Garlic, Finely Minced
• 1 teaspoon Fresh Lime Zest
• ¼ teaspoons Red Chili Flake
• 2 pinches Cayenne Pepper
• 2 pinches Ground Cumin
• 2 Tablespoons Vegetable Oil
• Kosher Salt
• FOR SERVING:
• Tortillas
• Fresh Corn Pico De Gallo (optional)
• Fresh Cilantro Leaves
• Fresh Lime Wedges

Preparation Instructions

Prepare the Spicy Avocado Crema by combining all the ingredients in a food processor. Puree until thoroughly combined. Place in a bowl, cover with plastic wrap and refrigerate for at least 1 hour.

Prepare shrimp by combining all the ingredients in a large bowl and marinate for 10 minutes. If using an outdoor grill, skewer the shrimp on soaked bamboo sticks. If using an indoor grill pan, heat over a medium-high flame. Grill shrimp for 1-2 minutes on each side until opaque. Remove from grill and place on a large platter.

Warm tortillas in a skillet. Assemble tacos by placing a layer of the Corn Pico de Gallo in a tortilla and top with the grilled shrimp. Drizzle the Spicy Avocado Crema over the top and sprinkle with cilantro. Serve with lime wedges. Enjoy!