Grilled Avocado “Tacos” with Spicy Shrimp Filling: A Bold, Flavor-Packed Fusion Dish

Prepare the shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, cayenne pepper, salt, and black pepper. Let the shrimp marinate for about 10-15 minutes to absorb the flavors.
Grill the avocados: Preheat your grill to medium-high heat. Slice the avocados in half and remove the pit. Brush the cut sides with a little olive oil to prevent sticking. Place the avocados, cut side down, on the grill and cook for 2-3 minutes, or until grill marks appear and the avocado is slightly softened. Remove from the grill and set aside.
Grill the shrimp: While the avocados are grilling, thread the marinated shrimp onto skewers or place them directly on the grill. Grill the shrimp for 2-3 minutes per side, or until they are cooked through and opaque.
Assemble the tacos: Once the avocados and shrimp are ready, carefully scoop out a little of the avocado flesh to create a small well. Spoon the grilled shrimp into the center of each avocado half.
Top and garnish: Drizzle sour cream or Greek yogurt over the shrimp. Sprinkle with crumbled queso fresco, cilantro, red onion, and a squeeze of fresh lime juice. If you like extra heat, drizzle with your favorite hot sauce.
Serve: Serve immediately with lime wedges on the side for an added burst of freshness.
Serving and Storage Tips: