Ingredients:

Shrimp

  • 2 Tbsp J. Olive Co. Milanese Gremolata Olive Oil
  • 2 Tbsp J. Olive Co. Grapefruit Balsamic
  • 1 garlic clove, minced
  • 1 – 2 dashes hot sauce
  • 1/4 tsp seafood seasoning (Old Bay or similar)
  • 1 dozen large shrimp, peeled

Sauce

  • 1/4 cup J. Olive Co. Milanese Gremolata Olive Oil
  • 2 Tbsp J. Olive Co. Grapefruit Balsamic
  • Juice of 2 limes
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 2-3 cups shredded green cabbage
  • 2 seeded, chopped tomatoes
  • 8 small corn tortillas
  • 1-2 avocados, peeled and sliced
  • Cotija cheese
  • Additional cilantro for topping
  • Lime wedges for serving

Directions:

  1. Mix together the marinade ingredients in a zip-top bag, and then add the shrimp. Allow the shrimp to marinade for 20-30 minutes in the fridge.
  2. Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed.
  3. Toss about half of the sauce with the cabbage and tomatoes until it the cabbage is just coated, resembling a coleslaw – just enough sauce so the cabbage is weighed down a little bit. Refrigerate slaw and sauce.
  4. Remove shrimp from marinade and skewer onto soaked wooden skewers.  Discard the marinade.
  5. Preheat grill.
  6. Place shrimp on the grill and cook for 2 minutes per side or until cooked through but not tough, and are nicely charred.
  7. To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
  8. Top with extra sauce if desired.

Original recipe and image found at The Olive Scene

Call Now Button