Shrimp and Avocado Tacos with Spicy Mayo

A 30-minute shrimp taco dinner with quick-marinated grilled shrimp, warm corn tortillas, avocado, crisp cabbage, and a spicy mayo sauce. The components are assembled at the end so the shrimp stay hot and the avocado stays fresh.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 680 g raw shrimp, peeled and deveined tails removed if desired
• 10 ml neutral oil divided
• 1 each lime 1 juiced for the shrimp, 1 cut into wedges for serving
• 2 cloves garlic minced
• 4 g chili powder
• 2 g ground cumin
• 3 g fine salt divided
• 1 g black pepper
• 80 g mayonnaise
• 10 ml hot sauce
• 30 g sour cream optional, for a milder sauce
• 15 ml water to loosen the sauce if needed
• 200 g green cabbage thinly shredded
• 3 g fine salt divided
• 15 g cilantro leaves roughly chopped
• 2 each avocado sliced
• 1 each lime 1 juiced for the shrimp, 1 cut into wedges for serving
• 10 ml neutral oil divided
• 12 each corn tortillas warmed

Instructions

1. In a large bowl, combine the shrimp with 10 ml of the oil, the juice of 1 lime, garlic, chili powder, cumin, 3 g of the salt, and the black pepper. Toss until evenly coated, then let it stand while you prepare the sauce and toppings. The shrimp are evenly coated and beginning to turn slightly opaque at the edges.
2. In a small bowl, stir together the mayonnaise, hot sauce, sour cream if using, and 15 ml water if needed until spoonable and drizzleable. Use all of the measured hot sauce in the sauce; if you want it spicier, add a little more hot sauce at the table from your pantry, not from the measured amount. The sauce should be smooth and lightly pourable. The sauce is smooth and lightly pourable.
3. In a medium bowl, toss the cabbage with the remaining 3 g salt and the cilantro. Slice the avocado and keep it ready for assembly. Cut the second lime into wedges for serving. The cabbage looks lightly seasoned and glossy, and the avocado and lime wedges are ready.
4. Heat a grill pan, skillet, or outdoor grill over medium-high heat. Use the remaining 10 ml oil to lightly coat the cooking surface. Cook the shrimp in a single layer for 1 to 2 minutes per side until opaque and lightly browned. The shrimp are opaque throughout, lightly browned, and curled into loose C-shapes.
5. Warm the tortillas in a dry skillet or directly over low flame until pliable, about 15 to 30 seconds per side. Fill each tortilla with shrimp, cabbage, and avocado, then drizzle with the spicy mayo. Serve immediately with lime wedges. The tortillas are warm and flexible, and the tacos are assembled for serving.