Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup crumbled queso fresco
- 1 avocado, sliced
- 1/4 cup sour cream
- Juice of 1 lime
Instructions
Serves: 4
Method: Direct grilling
- Set the EGG for direct cooking at 400°F/204°C.
- In a large bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add shrimp and toss to coat.
- Thread shrimp onto skewers. Place skewers on the EGG and grill for 2-3 minutes per side, until shrimp are opaque and cooked through.
- Warm tortillas on the EGG for about 30 seconds per side.
- Assemble tacos by layering shredded cabbage, grilled shrimp, cilantro, queso fresco, avocado slices, and a dollop of sour cream on each tortilla. Squeeze lime juice over the top and serve immediately.
