Grilled Shrimp Tacos with Avocado, Mozzarella, and Cilantro Dressing

Ingredients

• 1 lb Raw shrimp, peeled and deveined (The quantity does not appear in the description; estimated for 4 servings.)
• 8 Soft flour tortillas (The quantity does not appear in the description; estimated at 2 tortillas per person.)
• 8 oz Mozzarella cheese (For filling the tacos; the quantity does not appear in the description and was estimated.)
• 0.5 cup Plain Greek yogurt (For the dressing.)
• 3 Garlic (The description says “2–3” without specifying the ingredient; interpreted as garlic cloves. This interpretation is uncertain.)
• 1.75 Lime juice (The author specifies the juice of 1½ to 2 limes; a midpoint of 1¾ limes is used.)
• 1 tbsp Dijon mustard (For the dressing.)
• 1 Avocado (For the dressing; additionally, since the dish is described with avocado, a second avocado is estimated for serving in slices.)
• 1 Avocado for serving (Estimated from the description of the dish.)
• 1 bunch Fresh cilantro (One bunch, as indicated in the description; approximately 30 g of leaves and tender stems.)
• 0.5 tbsp Olive oil (For the dressing; a small additional amount may be reserved for the grill if necessary.)
• Salt (To taste. The author emphasizes that salt is important and recommends adding enough, tasting and adjusting.)
• Black pepper (To taste.)

Steps

1. 1

   Prepare the dressing: place the Greek yogurt, garlic—interpreting the ambiguous phrase “2–3” as 2–3 cloves—juice of 1½ to 2 limes, Dijon mustard, 1 avocado, cilantro, and olive oil in a blender or food processor.

2. 2

   Blend or process until creamy and relatively smooth. Scrape down the sides of the container if necessary to incorporate all the cilantro and avocado.

3. 3

   Taste the dressing and season with salt and pepper. Salt is especially important in this preparation; add more gradually until the flavor is balanced.

4. 4

   Adjust the consistency and flavor with more lime juice, salt, or Greek yogurt, as desired. Set the dressing aside while you cook the shrimp.

5. 5

   Heat a grill, griddle, or grill pan over medium-high heat. Lightly coat the shrimp with oil or grease the surface to prevent sticking.

6. 6

   Place the shrimp on the hot grill in a single layer. Cook for approximately 2–3 minutes on the first side, until they turn pink and begin to brown.

7. 7

   Turn the shrimp and cook for 1–2 minutes more, until opaque, firm, and completely cooked; avoid overcooking them so they do not become rubbery.

8. 8

   Warm the tortillas gently on the grill or in a dry skillet for about 20–30 seconds per side, until flexible and warm.

9. 9

   Assemble the tacos by placing grilled shrimp, mozzarella, and avocado in each tortilla. Add a generous amount of the creamy dressing and serve immediately.

Notes

The description provides detailed quantities mainly for the dressing; the quantities of shrimp, tortillas, mozzarella, and the additional avocado were estimated for four servings. The text “Greek yogurt, 2-3” is ambiguous and was interpreted as 2–3 garlic cloves. Refrigerate leftover dressing in a sealed container and use it within 1–2 days; the avocado may darken over time.

Nutrition per serving

• main course
• tacos
• shrimp
• seafood
• grilled
• quick
• high-protein
• with avocado