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Grilling season is here! These Grilled Shrimp Tacos with Creamy Cilantro Avocado Topping provide an explosion of flavors for the taste buds! You’ll be hooked at bite one! I always get so excited for spring and summertime because it means we get to grill up a storm! One of our most favorite things to BBQ is shrimp! It is so incredible in salads, tacos, or over rice! But today I decided to make it into a taco with some other delicious ingredients! The combo is out-of-this-world incredible! I marinated the shrimp to achieve the ultimate phenomenal flavor, together with the avocado cilantro topping. I’m pretty sure you’re going to be crazy for this meal too! A clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
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Since I’m always trying to find ways to make my meals more nutritious, I made three healthier ingredient swaps in today’s recipe, but the flavor does not suffer for it at all! In place of mayonnaise in the avocado cilantro topping, I added plain Greek yogurt. It lends the perfect creaminess! Secondly, I used Mazola® Corn Oil in place of butter. This is a great way to reduce saturated fats and cholesterol! Lastly, I put the filling in corn tortillas instead of flour. I feel so amazing when I’m making smarter eating choices! Don’t you?
Have you used corn oil before? I always have it in my cupboard! Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy choice for your family. It can be used in baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. What I love about Mazola Corn Oil is that it has a neutral taste, so the natural flavors of my food can really shine! Mazola has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks may not realize that all cooking oils have a smoke point that, once exceeded, negatively affect the food’s flavor and nutritional value.
I used corn oil in the shrimp marinade for two purposes: to help prevent sticking when grilling and because it really allows the flavor of the shrimp to shine through! Cilantro, green cabbage, purple onions and an avocado cilantro topping are the perfect way to complete the taco! I’m telling you, the flavor combo is absolutely delightful! My husband commented that these tacos are better than anything you could buy at a restaurant! Such a huge compliment, and a testament that these tacos are nothing short of incredible! Here’s how to make them:
First, place your shrimp (peeled and de-veined, tails removed) in a re-sealable bag. Add the Mazola Corn Oil, fresh lemon juice, Sriracha, minced garlic, oregano, salt, pepper, and tomato paste in the bag, seal it and slosh everything around to mix it up and coat the shrimp. Or, just stir everything gently together inside the bag. Let that sit in the fridge for 3-4 hours. Overnight is fine. While the shrimp is marinating, make the topping by adding avocado, plain Greek yogurt, minced jalapeño (seeds and membranes removed), cilantro, sugar, salt and fresh lime juice to an immersion blender and blend until smooth, or until desired texture is reached. Refrigerate until ready to use. Grill your shrimp on medium-high heat for 1-2 minutes per side, or just until they turn pink. Remove and place inside a corn tortilla with chopped cilantro, diced purple onions, chopped green cabbage, and the cilantro avocado topping. Enjoy!
I can’t wait for you to try these tacos! What are your favorite things to grill?