Shrimp Tacos
Serves: 10 tacos
  • 1 pound shrimp, peeled, deveined and tails removed
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Guacamole
  • 2 ripe avocados. mashed
  • 2 tablespoon minced white onion
  • 2 tablespoons chopped cilantro
  • juice of 1 lime
  • ½ teaspoon salt
  • Slaw
  • ½ green cabbage, shredded
  • 2 tablespoons yogurt or sour cream
  • 2 tablespoons mayonnaise
  • juice of ½ lime
  • 1 tablespoon chopped cilantro
  • pinch of salt
  1. Combine olive oil, garlic, cumin, chili powder, salt, and cayenne in a medium bowl. Add shrimp and toss well to coat. Cover and refrigerate for 2-4 hours.
  2. Mash to avocado in a medium bowl. Add onion, cilantro, lime and salt and mix well. Set aside.
  3. Whisk together sour cream or yogurt, mayonnaise, lime juice, cilantro, and salt in a medium bowl. Stir in cabbage and mix well. Set aside.
  4. Heat a grill pan over high heat. Coat pan with oil or cooking spray. Add shrimp; cook 2 minutes per side or until done.
  5. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.
  6. Place about 1 tablespoon guacamole on each tortilla, add a big spoonful of cabbage slaw and top a few shrimp. Garnish with cilantro and lime.
Recipe by Three Hungry Boys at