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Grilled Shrimp Tacos with Creamy Cilantro Avocado Topping

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Ingredients Method

Ingredients
  

  • Marinade:
  • 1/3 c. Mazola Corn Oil
  • 3 Tbsp. fresh squeezed lemon juice
  • 1 tsp. Sriracha
  • 1 Tbsp. minced garlic
  • 1 tsp. oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. tomato paste
  • 2 bags 12 oz each large shrimp, peeled, deveined and tail off
  • Avocado topping:
  • 2 ripe avocados
  • 1/4 c. plain Greek yogurt
  • 1 jalapeño seeds and membranes removed, sliced
  • 2 Tbsp. cilantro
  • 1 tsp. sugar
  • 1/8 tsp. salt
  • 2 tsp. fresh-squeezed lime juice
  • Garnish:
  • Chopped green cabbage
  • Diced purple onion
  • Chopped cilantro
  • Corn Tortillas

Method
 

  1. First, place your shrimp (peeled and de-veined, tails removed) in a re-sealable bag.
  2. 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.
  3. 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.
  4. Grill your shrimp on medium-high heat for 1-2 minutes per side (use a grilling mat if you have one, or skewer the shrimp if you don't), 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.
  5. Enjoy!