Grilled Shrimp Tacos

Instructions

1. Step 1

   Preheat the grill to high heat and set a grill basket on the grate.

   Timer: 10 min (fixed)

   Cookware: grill, grill basket

2. Step 2

   Mince the garlic. Whisk the sour cream and garlic with 1 tbsp (15 ml) lime juice and ⅛ tsp (1 gr) salt until smooth.

   Ingredients used: 4.0 gr Garlic, 15.0 ml Lime Juice, 1.0 gr Salt, 120.0 ml Sour Cream

   Cookware: Chef Knife, cutting board, small bowl, whisk

3. Step 3

   Shred the cabbage, chop the cilantro, and finely chop the seeded jalapeño. Toss them with 1 tbsp (15 ml) lime juice and ⅛ tsp (1 gr) salt.

   Ingredients used: 180.0 gr Cabbage, 15.0 gr Cilantro, 1.0 piece Jalapeño, 15.0 ml Lime Juice, 1.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Pat the shrimp dry, then toss with the olive oil, chili powder, cumin, paprika, remaining 1 tbsp (15 ml) lime juice, and remaining salt.

   Ingredients used: 4.0 gr Chili Powder, 2.0 gr Ground Cumin, 15.0 ml Lime Juice, 30.0 ml Olive Oil, 2.0 gr Paprika, 4.0 gr Salt, 450.0 gr Shrimp

   Cookware: mixing bowl

5. Step 5

   Place the seasoned shrimp in the hot grill basket and cook until opaque, lightly charred, and 63°C at the center, turning once.

   Timer: 5 min (fixed)

   Cookware: grill, grill basket, instant-read thermometer, tongs

6. Step 6

   Warm the corn tortillas on the grill until flexible and lightly marked, turning once.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: grill, tongs

7. Step 7

   Slice the avocado. Fill each tortilla with lime slaw, grilled shrimp, avocado, and garlic-lime crema, then serve immediately.

   Ingredients used: 1.0 piece Avocado

   Cookware: Chef Knife, cutting board