Grilled Garlic Shrimp and Chicken Tacos with Brown Rice, Pico de Gallo & a Spicy Cilantro Avocado Sauce

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