Ingredients (Serves 4)
For the Grilled Avocado “Shells”:
4 ripe but firm avocados, halved and pitted 🥑
1 tablespoon olive oil
Pinch of salt and black pepper
For the Shrimp Filling:
1 lb (450 g) large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and black pepper to taste
For the Fresh Salsa:
1 cup diced tomatoes 🍅
1/2 cup diced red onion
1/2 cup fresh cilantro, chopped 🌿
1 tablespoon lime juice 🍋
Salt to taste
For Garnish:
1/4 cup crumbled queso fresco or feta cheese
Lime wedges
Extra cilantro
Instructions
Prepare the Avocados:
Brush the cut sides of the avocados with olive oil and season lightly with salt and pepper.
Make the Fresh Salsa:
In a bowl, mix diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt. Set aside to let the flavors meld.
Season the Shrimp:
In a separate bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until evenly coated.
Preheat the Grill:
Heat your grill to medium-high and lightly oil the grates.
Grill the Avocados and Shrimp:
Place the avocado halves cut-side down on the grill and cook for 2–3 minutes, until grill marks appear.
Grill the shrimp for 2–3 minutes per side, until pink and slightly charred.
Assemble the “Tacos”:
Flip the grilled avocados so the cut side is up. Fill each avocado half with a few grilled shrimp and top with a spoonful of fresh salsa.
Garnish and Serve:
Sprinkle the tacos with crumbled queso fresco and garnish with extra cilantro. Serve immediately with lime wedges for squeezing.
Tips for the Best Grilled Avocado Tacos
Use firm avocados to ensure they hold their shape on the grill.
Adjust the spice level of the shrimp by adding more chili powder or a pinch of cayenne.
Add a drizzle of crema or sour cream for extra creaminess.
Serving Suggestions
Pair these grilled avocado tacos with a side of tortilla chips and guacamole or a refreshing cucumber and lime salad for a complete meal.
