Chophouse Shrimp Tacos with Avocado Crème
Yields
4 servingsPrep Time
30 minutesCook Time
15 MinutesTotal Time
45 minutes
Ingredients
- Shrimp Tacos
- 2 lbs shrimp, 8–12 count, deveined
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Weber® Chophouse Butter Seasoning
- ¼ cup red onion, finely diced
- 1 tbsp garlic, chopped
- 1 lemon, sliced
- Hot sauce, to taste
- Cotija cheese, crumbled
- Fresh cilantro, chopped
- 8–10 white corn tortillas, toasted
- Avocado Crème
- 2 ripe avocados, pitted and diced
- ¼ cup sour cream
- ¼ cup fresh cilantro leaves
- 1 lemon, zested and juiced
- 1/2 tsp Weber® Chophouse Butter Seasoning
Savor these bold and flavorful shrimp tacos seasoned with Weber® Chophouse Butter Seasoning. Paired with a creamy avocado crème and topped with cotija cheese, hot sauce, and fresh cilantro, these tacos are a vibrant, crowd-pleasing dish. Recipe by @livefirerepublic.
Directions
- Marinate Shrimp: In a bowl, toss shrimp with olive oil, lemon juice, Weber® Chophouse Butter Seasoning. Cover and marinate in the refrigerator for 30 minutes, or up to overnight.
- Cook Shrimp: Heat a cast iron pan over medium-high heat. Add marinated shrimp, red onion, garlic, and lemon slices. Sauté until shrimp are pink and just cooked through, about 3–4 minutes. Remove from heat and adjust seasoning with additional Weber® Chophouse Butter Seasoning if needed.
- Prepare Tortillas: Toast white corn tortillas directly over an open flame or in a dry skillet until lightly charred and warm.
- Make Avocado Crème: In a food processor, puree avocados, sour cream, cilantro, lemon juice, and zest until smooth. Thin with water to desired consistency. Season with Weber® Chophouse Butter Seasoning to taste. Serve immediately.
- Assemble and Serve: Fill each toasted tortilla with cooked shrimp. Top with avocado crème, a drizzle of hot sauce, cotija cheese, and fresh cilantro. Serve warm.
Tips & Tricks
- Toast your tortillas directly over an open flame for an extra layer of smoky flavor!
