Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Grilled Shrimp Tacos with Avocado and Chili Lime Chimichurri
1 min read
Serving Amount
Ingredients
1 pound of peeled, deveined raw shrimp
1⁄3 cup olive oil
1⁄4 cup lime juice
2 tbsp honey
3 garlic cloves, minced
1⁄4 tsp red pepper flakes
Salt and pepper to taste
2 tbsp chopped cilantro
2 Roma tomatoes, diced
Spray oil
2 avocados
Street tacos
1 cup firmly packed fresh flat-leaf parsley leaves
3 to 4 garlic cloves
2 tbsp fresh cilantro, chopped
1⁄3 olive oil
2 tbsp lime juice
1 red chili pepper, seeds removed (use half to reduce spice level)
Salt and pepper to taste
Instructions
Step 1
In a bowl, combine olive oil, lime juice, honey, garlic, red pepper flakes, salt, pepper and cilantro.
Step 2
Marinate shrimp for 30 minutes. While marinating, make the chili lime chimichurri.
Step 3
Spray the grates with oil. Grill shrimp over high heat for 3-4 minutes on each side, until fully cooked. During the last minute of grilling, grill tacos.
Step 4
Mash 1 spoon of avocado on a taco, add 3-4 shrimp and drizzle over 2 tablespoons of chimichurri. Top with diced tomato.
Step 5
In a blender or food processor, combine all ingredients until smooth. Top tacos with chimichurri.
