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Ingredients
- 2 pounds jumbo or extra large shrimp peeled & deveined
- 4 key limes zested and juiced
- 1 tablespoon olive oil
- ½ cup loosely packed cilantro chopped
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 ripe Haas avocados sliced, for serving
- Strawberry Jalapeno Salsa for serving
- 8 fresh flour tortillas warmed
Instructions
- Whisk together lime juice, lime zest, olive oil, chopped cilantro, chili powder, salt and pepper until well blended.
- Toss shrimp in the mixture until well coated; set aside for about 15 minutes while preparing the salsa.
- Heat grill to high and spray with high heat cooking spray or brush with cooking oil.
- Place shrimp on prepared grill and grill for about 2 minutes with the grill closed.
- Grill for an additional 1 to 2 minutes.
- To assemble: warm flour tortillas in a nonstick skillet or grill until warmed through. Place ½ an avocado, sliced onto one half of the tortilla. Top with 4 shrimp and spoon strawberry jalapeño salsa on top. Serve immediately. Refrigerate leftovers.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.