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PF Kitchen: Grilled Shrimp Tacos with Avocado Salsa

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PF Kitchen: Grilled Shrimp Tacos with Avocado Salsa






  • 24 medium shrimp (about 1/2 lb), raw, peeled & deveined

  • Wooden skewers

  • Salt and pepper to taste

  • Toppings: chopped red cabbage, crumbled Cojita (or feta)

  • 8 (6-inch) flour tortillas

  • o You could also use lettuce wraps!


Avocado Salsa:


  • 2 ripe avocados, diced

  • 1/4 cup red onion, finely diced

  • 1/2 jalapeno, seeded and finely diced

  • 3 Tablespoons cilantro, finely chopped

  • 2 Tablespoons lime juice

  • 1 Tablespoon extra-virgin olive oil

  • 1 clove garlic, minced (yields about 1/2 teaspoon)

    Shrimp marinade:

  • 1 Tablespoon extra-virgin olive oil

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 1 clove garlic, minced (yield 1/2 teaspoon)

  • 1 teaspoon lime juice




Cook in a skilled or on a grill pan!

  • In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.

  • Preheat grill to medium high heat.

  • In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating – 5-10 minutes (tip: if you let shrimp sit in marinade much longer, the the lime juice will start to “cook” the shrimp).

  • Put shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are no longer opaque.

o You can also cook shrimp on the stove in a skillet if it rains or you don’t have a grill

  • Warm tortillas on the grill or in the microwave.

  • Assemble tacos by placing some chopped cabbage and 3-4 warm shrimp in each taco and a scoop of avocado salsa on

    top. Top with Cojita or feta cheese. Serve with lime slices.


Nutrition Information:

Yield: 8 tacos

Per serving:

Calories 297, Total Fat 15.3g, Protein 11.2g, Carb 30.9g, 1.9g Sugar, 401mg sodium




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