Give juicy shrimp tacos a Cajun flavor spin with spices and a quick sear on a hot grill. An easy avocado mash adds creaminess to cool off the spicy kick.
Ingredients
1 ripe avocado
1 tablespoon lime juice
1 small clove garlic, grated
¼ teaspoon salt
1 pound large raw shrimp (16-20 count), peeled and deveined
2 tablespoons salt-free cajun spice blend
8 corn tortillas, warmed
2 cups iceberg lettuce, chopped
½ cup fresh cilantro leaves
½ cup prepared pico de gallo
Directions
Preheat grill to medium-high.
Mash avocado with a fork in a small bowl. Add lime juice, garlic and salt and stir to combine.
Pat shrimp dry. Toss the shrimp with Cajun seasoning in a medium bowl. Thread onto four 10- to 12-inch metal skewers. Grill, turning once, until the shrimp are just cooked through, about 4 minutes total.
Serve the shrimp in tortillas, topped with the guacamole, lettuce, cilantro and pico de gallo.
