Shrimp Tacos with Avocado Salsa
 If you’re after something quick, fresh, and crowd-pleasing, this shrimp taco recipe is just the thing. Ingredients For the Salsa 1 small shallot, roughly chopped 1 jalapeño pepper, seeded and roughly chopped 2 garlic cloves, roughly chopped 1 tomato, seeded and diced 1 avocado, pitted and diced ¾ teaspoon salt 1 tablespoon fresh lime juice, from half a lime ¼ cup loosely packed fresh cilantro leaves, coarsely chopped 1 small shallot, roughly chopped 1 jalapeño pepper, seeded and roughly chopped 2 garlic cloves, roughly chopped 1 tomato, seeded and diced 1 avocado, pitted and diced ¾ teaspoon salt 1 tablespoon fresh lime juice, from half a lime ¼ cup loosely packed fresh cilantro leaves, coarsely chopped For the Shrimp 1½ tablespoons olive oil 1½ teaspoons chili powder ½ teaspoon salt Scant ⅛ teaspoon cayenne pepper 1½ pounds large (31/35) or extra large (26/30) shrimp, peeled, de-veined, and tail removed, thawed if frozen (see note) 1½ tablespoons olive oil 1½ teaspoons chili powder ½ teaspoon salt Scant ⅛ teaspoon cayenne pepper 1½ pounds large (31/35) or extra large (26/30) shrimp, peeled, de-veined, and tail removed, thawed if frozen (see note) For Assembling 8 to 10 six-inch corn or flour tortillas 2 cups chopped red cabbage, for serving 2 limes, cut into wedges, for serving 1 cup sour cream, for serving 8 to 10 six-inch corn or flour tortillas 2 cups chopped red cabbage, for serving 2 limes, cut into wedges, for serving 1 cup sour cream, for serving Instructions Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the steel blade and process until finely chopped (a mini food processor is best, but large will work too). Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.) Prepare the Shrimp: In a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. To Grill: Heat the grill to medium and grease the grill grates with a wad of paper towels dipped in vegetable oil or spray with non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. To Cook Indoors: Heat a large skillet over medium heat and add just enough vegetable oil to lightly coat the bottom. Once the skillet is hot, add the shrimp in a single layer. You'll need to cook the shrimp in batches to avoid overcrowding. Cook each batch for about 1½ to 2 minutes on each side, or until the shrimp turn opaque and pink. Once cooked, transfer the shrimp to a serving platter and cover to keep them warm. Warm the Tortillas: Grill the tortillas until warm and slightly charred, about 20 seconds per side. Alternatively, heat the tortillas on the stovetop or in the microwave according to the package instructions. Assemble: Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos. Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time. Note: If you're planning to grill the shrimp, I recommend using extra-large shrimp to prevent them from slipping through the grates. If you're still concerned about losing any to the flames, threading them onto skewers is a great solution. Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the steel blade and process until finely chopped (a mini food processor is best, but large will work too). Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.) Prepare the Shrimp: In a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. To Grill: Heat the grill to medium and grease the grill grates with a wad of paper towels dipped in vegetable oil or spray with non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. To Cook Indoors: Heat a large skillet over medium heat and add just enough vegetable oil to lightly coat the bottom. Once the skillet is hot, add the shrimp in a single layer. You'll need to cook the shrimp in batches to avoid overcrowding. Cook each batch for about 1½ to 2 minutes on each side, or until the shrimp turn opaque and pink. Once cooked, transfer the shrimp to a serving platter and cover to keep them warm. Warm the Tortillas: Grill the tortillas until warm and slightly charred, about 20 seconds per side. Alternatively, heat the tortillas on the stovetop or in the microwave according to the package instructions. Assemble: Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos. Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time. Note: If you're planning to grill the shrimp, I recommend using extra-large shrimp to prevent them from slipping through the grates. If you're still concerned about losing any to the flames, threading them onto skewers is a great solution. Nutrition Information Powered by Per serving (4 servings) Calories: 517 Fat: 27g Saturated fat: 9g Carbohydrates: 42g Sugar: 7g Fiber: 10g Protein: 30g Sodium: 1075mg Cholesterol: 244mg Per serving (4 servings) Calories: 517 Fat: 27g Saturated fat: 9g Carbohydrates: 42g Sugar: 7g Fiber: 10g Protein: 30g Sodium: 1075mg Cholesterol: 244mg