Grilled Shrimp Tacos with Baja Sauce

Ingredients

• 1 pound large shrimp (defrosted peeled and deveined)
• 2 Tablespoons olive oil
• 1 Lime (zest and juice)
• 1 teaspoon garlic powder
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 8 corn tortillas
• 1 cup shredded cabbage
• 1/4 cup fresh cilantro (minced)
• 1 avocado (sliced)
• lime wedges and cotija cheese (optional for serving)
• 1/2 cup mayonnaise
• 3/4 cup sour cream
• 1/3 cup cotija cheese
• 2 Tablespoons lime juice
• 1 Tablespoon honey
• 1 Tablespoon hot sauce (or more to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• salt (to taste)

Instructions

1. 1

   marinate: In a large bowl, combine olive oil, lime juice and zest, spices and salt. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 15-20 minutes (place in the fridge).

2. 2

   whisk: While the shrimp is marinating make the sauce. Whisk together all the ingredients. Salt to taste and add more hot sauce as needed. Refrigerate until ready to use.

3. 3

   grill: Preheat a grill to medium-high heat, about 400 degrees. Thread the shrimp onto skewers for easy grilling, or use a mesh grill pan to prevent them from falling through the grates. Lightly grease the grates with vegetable oil. Grill the shrimp for 2-3 minutes on each side or until they are pink and opaque. Remove from the grill and set aside.

4. 4

   warm: Place the tortillas in a single layer on the grill. Grill with the lid open, 30 to 45 seconds per side. Remove to a plate.

5. 5

   assemble: To assemble the tacos, place a few grilled shrimp on each tortilla. Top with shredded red cabbage, sliced avocado, and chopped cilantro. Drizzle on the sauce. Serve with lime wedges and cotija cheese on the side.