Citrus Shrimp Tacos

Get ready to take Taco Tuesday to the next level with these bright, zesty Citrus Shrimp Tacos—bursting with fresh ingredients, bold seasoning, and vibrant flavors. Every bite will transport you straight to island paradise!

Ingredients:

For the Shrimp Marinade:

• 1½ lbs. shrimp, peeled and deveined

• 2 Tbsp. Olive Amelia Milanese Gremolata Olive Oil

• 2 Tbsp. Olive Amelia Key Lime Balsamic Vinegar

• 3 Tbsp. Salt Sisters Key West Seafood Rub

For the Avocado Mash:

• 1–2 ripe avocados

• Dash of sea salt

• 2 tsp. Olive Amelia Key Lime Balsamic Vinegar

For the Slaw:

• 2 Tbsp. Olive Amelia Milanese Gremolata Olive Oil

• 2 Tbsp. Olive Amelia Key Lime Balsamic Vinegar

• 2 c. purple & green cabbage, shredded

• 1 c. carrots, shredded

• ¼ c. fresh cilantro, chopped

• 1 Tbsp. Savannah Bee Honey

• 3 tsp. Salt Sisters Key West Seafood Rub

For Assembly:

• Warm tortillas

• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Shrimp. In a bowl, toss shrimp with Milanese Gremolata Olive Oil, Key Lime Balsamic Vinegar, and Key West Seafood Rub. Marinate for at least 30 minutes (up to 2 hours).

2. Prepare the Slaw. In a bowl, combine cabbage, carrots, cilantro, Milanese Gremolata Olive Oil, Key Lime Balsamic, honey, and Key West Seafood Rub. Mix well and refrigerate for a few hours or overnight for maximum flavor.

3. Make the Avocado Mash. In a small bowl, mash the avocados. Add a dash of sea salt and Key Lime Balsamic. Mix until creamy.

4. Cook the Shrimp. Heat 2 Tbsp. Milanese Gremolata Olive Oil in a pan over medium-high heat. Add marinated shrimp and cook for 2–3 minutes per side, until pink and cooked through.

5. Assemble the Tacos. Warm tortillas. Spread avocado mash on each tortilla, add shrimp, and top with slaw. Garnish with fresh cilantro.