Grilled Shrimp Tacos With Creamy Avocado Dressing

Shrimp_Taco_With_Creamy_Avocado_Dressing

Grilled Shrimp Tacos with Creamy Avocado Dressing

Whether you’re looking for a new recipe for Taco Tuesday or grilling with friends on the weekend, these Grilled Shrimp Tacos with Creamy Avocado Tomatillo Salsa fit the bill.  The salsa is super fresh and flavorful, that you’ll want to put the salsa on everything!

Make some extra salsa to serve with tortilla chips.

Gluten-free, paleo, made with all-natural ingredients, it’s a super easy and delicious recipe to make for a weeknight meal. 

 

Shrimp

  • 16 each 21-25 Waterfront BISTRO Shrimp (defrosted and peeled)
  • Salt and Pepper for seasoning
  • 2 tablespoons Canola Oil
  • 8 corn tortillas (2 per taco)

Cabbage Slaw

  • 2 cups green cabbage (shredded)
  • 1/4 cup green onion (thinly cut)
  • 1/4 cup cilantro (roughly chopped)
  • 1/4 cup poblano pepper (cut into thin strips)

Creamy Avocado Tomatillo Salsa

  • 2 avocados (peeled and pitted)
  • 7 oz Safeway SELECT® Green Tomatillo Salsa
  • 1 lime juiced
  • 1 cup of cilantro (roughly chopped)
  • 1 garlic clove (chopped)
  • 1 cup Lucerne® Sour Cream

How to Make Grilled Shrimp Tacos

Preheat the grill to medium-high heat – around 400° F.  If using wooden skewers, soak the skewers for 10 minutes to prevent burning. 

Season shrimp with salt and pepper, place on the skewers, and brush with canola oil.

Grill for 2-3 minutes per side or until fully cooked. Reserve for tacos.

Combine the shredded cabbage, green onion, cilantro, and poblano pepper in a medium bowl.  Stir to combine. 

For Creamy Avocado Tomatillo Salsa, combine avocados and salsa in a blender. Pulse-blend a couple of times, then add lime juice, cilantro, garlic, and sour cream. Process until smooth, scrape into a bowl, and add salt to taste.

Warm tortillas. Distribute ingredients evenly across 4 tacos in the following order: Shredded Cabbage Salad, grilled shrimp, and Creamy Avocado Tomatillo Salsa.

grilled_Shrimp_Skewers

Shrimp_Taco_With_Creamy_Avocado_Dressing

Grilled Shrimp Tacos

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Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: grilled shrimp tacos
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 4 servings
Calories:
Author: Safeway

Ingredients

Shrimp

  • 1 lb. Waterfront BISTRO Shrimp defrosted and peeled
  • salt and pepper for seasoning
  • 2 tablespoons canola oil
  • 8 corn tortillas 2 per taco

Cabbage Slaw

  • 2 cups green cabbage shredded
  • 1/4 cup green onion thinly cut
  • 1/4 cup cilantro roughly chopped
  • 1/4 cup poblano pepper cut into thin strips

Creamy Avocado Tomatillo Salsa

  • 2 avocados peeled and pitted
  • 7 oz Safeway SELECT® Green Tomatillo Salsa
  • 1 lime juiced
  • 1 cup of cilantro roughly chopped
  • 1 garlic clove chopped
  • 1 cup Lucerne® Sour Cream

Instructions

  • Preheat the grill to medium-high heat - around 400° F.  If using wooden skewers, soak the skewers for 10 minutes to prevent burning. 
    Season shrimp with salt and pepper, place on the skewers and brush with canola oil.
  • Grill for 2-3 minutes per side or until fully cooked. Reserve for tacos.
  • Combine the shredded cabbage, green onion, cilantro, and poblano pepper in a medium bowl.  Stir to combine.
  • For Creamy Avocado Tomatillo Salsa, combine avocados and salsa in a blender. Pulse-blend a couple of times, then add lime juice, cilantro, garlic, and sour cream. Process until smooth, scrape into a bowl, and add salt to taste.
  • Warm tortillas. Distribute ingredients evenly across 4 tacos in the following order: Shredded Cabbage Salad, grilled shrimp, and Creamy Avocado Tomatillo Salsa.

More Shrimp Recipes

Shrimp Egg Rolls & Air Fried or Baked

Bang Bang Shrimp & Chicken Rice Bowl Recipe

Greek Grilled Shrimp Skewers

Teriyaki Shrimp Pineapple Skewers

Honey Garlic Shrimp

 

Shrimp_Taco_With_Creamy_Avocado_Dressing

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