Dive into a flavorful taco experience with grilled garlic shrimp and chicken, nestled in warm tortillas and topped with a zesty pico de gallo. Add a fresh and creamy dimension with a spicy cilantro avocado sauce that will delight your taste buds. Perfect for a summer gathering or a family dinner, these tacos offer a delightful combination of textures and bold flavors.
Ingredients
For the Grilled Garlic Shrimp:
🍤 1 pound large shrimp, peeled and deveined
🧄 4 cloves garlic, minced
🫒 2 tablespoons olive oil
🍋 1 lemon, juiced
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon crushed red pepper flakes (optional)
For the Grilled Chicken:
🍗 2 boneless, skinless chicken breasts
🧂 1 teaspoon salt
🥄 1 teaspoon ground black pepper
For the Brown Rice:
🍚 1 cup brown rice
🥣 2 cups chicken broth
For the Pico de Gallo:
🍅 2 medium tomatoes, diced
🧅 1 small red onion, finely chopped
🌿 1/4 cup cilantro, chopped
🌶️ 1 jalapeño, seeded and diced
🍋 1 lime, juiced
🧂 Salt to taste
For the Spicy Cilantro Avocado Sauce:
🥑 2 ripe avocados, pitted and peeled
🌿 1/2 cup cilantro, chopped
🧄 2 cloves garlic, minced
🍋 1 lime, juiced
🌶️ 1 jalapeño, seeded and chopped
🧂 1/2 teaspoon salt
🌶️ 1/4 cup yogurt or sour cream
For the Tacos:
🌮 8-10 corn or flour tortillas
Instructions
1- Prepare the Grilled Garlic Shrimp:
In a bowl, combine minced garlic, olive oil, lemon juice, salt, and crushed red pepper flakes.
Toss the shrimp in the marinade and let it rest for at least 15-30 minutes in the refrigerator.
Preheat the grill to medium-high heat. Thread the shrimp onto skewers and grill for 2-3 minutes on each side until they are opaque and fully cooked.
2- Cook the Chicken:
Season the chicken breasts with salt and black pepper.
Grill chicken for 6-7 minutes on each side until cooked through and internal temperature reaches 165°F (75°C).
Once cooked, slice the chicken into thin strips.
3- Cook the Brown Rice:
- Rinse the rice under cold water. In a pot, combine rice and chicken broth. Bring to a boil, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.
4- Make the Pico de Gallo:
- In a bowl, mix diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Mix well and set aside.
5- Prepare the Spicy Cilantro Avocado Sauce:
- In a blender, combine avocados, cilantro, garlic, lime juice, jalapeño, salt, and yogurt. Blend until smooth and creamy.
6- Assemble the Tacos:
Warm the tortillas on a skillet or grill.
Fill each tortilla with a scoop of brown rice, slices of grilled chicken, and a few grilled shrimp.
Top with pico de gallo and a generous drizzle of cilantro avocado sauce.
Serve immediately and enjoy!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Equipment: Grill, pot, blender, skillet
Cooking Tips:
Marinate shrimp longer for more flavor.
Adjust spice level by reducing or increasing jalapeños.
For a charred flavor, grill the tortillas briefly before assembling the tacos.
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Grilled Garlic Shrimp and Chicken Tacos with Cilantro Avocado Sauce