Grilled Shrimp Tacos with Avocado and Pico de Gallo

Steps

Every amount is written into the step where you use it.

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Grilled Shrimp Tacos with Avocado

1. In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. 3 min
2. Mince 3 cloves of garlic and add to the marinade, stirring to combine. 3 min
3. Add 1½ pounds peeled and deveined shrimp to the marinade, toss to coat, and let sit for 10 minutes at room temperature. 10 min
4. Timing-sensitive step. Heat a grill or grill pan over medium-high until very hot, then cook the shrimp in a single layer for 2 minutes per side until pink, lightly charred, and just cooked through. 5 min
5. Timing-sensitive step. Warm 12 corn tortillas one at a time on a dry skillet over medium-high heat or directly over an open flame for about 30 seconds per side until pliable and lightly charred. 6 min
6. Pit, peel, and slice 2 ripe avocados just before serving. 3 min
7. Build each taco by layering 3–4 shrimp on a warm tortilla, topping with avocado slices, a spoonful of pico de gallo, and a scatter of ¼ cup roughly chopped fresh cilantro; drizzle with ¼ cup sour cream (optional) and serve with lime wedges. 4 min

Fresh Pico de Galloside

1. Core and finely dice 4 roma tomatoes, finely dice ½ white onion, and seed and mince 1 jalapeño. 8 min
2. Finely chop ¼ cup fresh cilantro. 2 min
3. Combine the tomatoes, onion, jalapeño, and cilantro in a medium bowl, then squeeze in 2 tablespoons fresh lime juice and add ½ teaspoon kosher salt; stir well and let sit at least 5 minutes for the flavors to meld before serving. 6 min