Ancho Chili Grilled Shrimp Tacos

Juicy shrimp marinated in a zesty blend of ancho chili, lime, and garlic, grilled to perfection and served in warm tortillas. Topped with fresh avocado and a vibrant slaw, these tacos offer a refreshing and bold culinary experience.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 lb large shrimp, peeled and deveined

2 tbsp ancho chili powder

2 tbsp olive oil

3 cloves garlic, minced

2 limes, juiced

1/4 tsp salt

1/4 tsp black pepper

8 small corn tortillas

1 avocado, sliced

1 cup shredded cabbage

1/4 cup red onion, thinly sliced

2 tbsp cilantro, chopped

1/4 cup sour cream

1 tbsp apple cider vinegar

Instructions

1. In a bowl, combine ancho chili powder, olive oil, garlic, lime juice, salt, and black pepper. Mix well.

2. Add the shrimp to the marinade, tossing to coat evenly. Marinate for at least 30 minutes.

3. Preheat a grill to medium-high heat.

4. Grill the shrimp for 2-3 minutes on each side until cooked through.

5. In a separate bowl, combine cabbage, red onion, cilantro, sour cream, and apple cider vinegar for the slaw. Toss to mix.

6. Warm the corn tortillas on the grill for about 1 minute per side.

7. Assemble the tacos by placing grilled shrimp on a tortilla, adding avocado slices, and topping with slaw.

8. Serve immediately and enjoy.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 2 days.

Reheating

Reheat shrimp in a skillet over medium heat until warmed through. Maintain crispness by toasting tortillas on the grill or a dry skillet.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.