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Grilled Shrimp Tacos

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.