PF Kitchen: Grilled Shrimp Tacos with Avocado Salsa

Ingredients:

• 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

Preparation:

1. Cook in a skilled or on a grill pan!
2. 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.
3. Preheat grill to medium high heat.
4. 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).
5. Put shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are no longer opaque.
6. o You can also cook shrimp on the stove in a skillet if it rains or you don’t have a grill
7. Warm tortillas on the grill or in the microwave.
8. Assemble tacos by placing some chopped cabbage and 3-4 warm shrimp in each taco and a scoop of avocado salsa on
9. 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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