For this recipe, you marinate the shrimp first. They marinate quickly in the fridge while you prepare the other ingredients. If you're not a fan of shrimp, you could easily use chicken, pork tenderloin, beef, or tuna steaks. Chicken, pork, and beef benefit from marinating all day.
For the marinated shrimp:
- 2 lbs uncooked shrimp, shelled and deveined (the majority of shrimp in North America is frozen at the time of catch and later thawed, so you're best off to purchase frozen shrimp and thaw them yourself under running water the day of use). If you use chicken, pork, or beef, slice the meat into thin strips. If using tuna, grill whole steaks and slice when done.
- ½ cup minced fresh cilantro (or parsley for cilantro-haters)
- 1 garlic clove, minced
- 3 Tbsp grapeseed oil
- 1 Tbsp lime juice
- 1 Tbsp orange juice
- 1 Tbsp white vinegar
- 1 tsp honey
- pinch Kosher salt and freshly ground pepper
Combine the ingredients in a shallow glass dish or large resealable bag. Add the shrimp and toss to coat evenly. Cover or seal and marinate up to two hours in the fridge. If you marinate them too long, they will partially cook in the acid and become a little tough.
For the grilled avocado guacamole and tacos:
- 2 avocados, ripe but not too soft
- grapeseed oil
- ¼ red onion, finely chopped
- 1 clove garlic, minced
- 1 - 2 Tbsp minced fresh cilantro, to taste
- 2 Tbsp lime juice
- Kosher salt and freshly ground pepper, to taste
- finely sliced cabbage
- finely sliced red onion
- optional, grilled corn, cut off the cob (this is a great addition if you happen to have a leftover cob of grilled corn from a previous meal)
- cotija or feta cheese, crumbled
- 2 limes, cut into wedges (you can grill them if you want to be fancy)
- 8 to 10 corn tortillas (we sell corn tortillas!)
It's best to have everything sliced and ready to go, mise-en-place. Heat your grill to medium. Take the shrimp out of the fridge and remove from the marinade. You can skewer them, or use a grill basket. Split each avocado skin with a sharp pairing knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half length wide, and discard the pit. Lightly brush avocado with grapeseed oil. Have an additional plate handy by the grill and some foil to cover.
* Note: if you make the recipe with chicken, pork, or beef, they will take longer to cook, so wait until the meat is cooked through over medium-high heat, before grilling the avocado.
Cook the avocado halves and shrimp on the grill, turning once, until the shrimp are no longer translucent and the avocado has grill marks on both sides. One may take longer than the other; if that's the case, remove the cooked items and place on the plate with foil lightly covering them.
Place the grilled avocado in a bowl and lightly mash with a fork. Add the finely chopped red onion, garlic, minced cilantro, lime juice, and mix together. Season to taste with salt and pepper.
Lightly warm the tortillas in the microwave. You can do this ahead of time if you have a nifty tortilla warmer (we sell a nice one!). Fill each tortilla with guacamole, shredded cabbage, shrimp, optional grilled corn, and crumbled cheese. Stack on a platter, leaning against each other. Serve with wedges of lime for guests to squeeze on top.
Serve with seasoned Spanish rice, homemade refried beans or black beans, fresh pico de gallo, and margaritas, of course!
Cholula Chile LIme, Ass Kickin' Chili Lime, Cajohns Serrano Lime, or Gabby's Jalapeño would be good choices for hot sauces to serve alongside.