Heck yeah – who doesn’t love a good shrimp taco? Especially when that taco is loaded up with avocado salsa? My goodness these flew out of the kitchen in my home, and I so hope they do in yours.
As far as the shrimp goes, you can grill some fresh shrimp yourself. Just season up with a little olive oil, salt, pepper, chili powder and cumin. On the hot grill they go a few minutes per side. Want to make life even easier? Locals, Heinens makes THE BEST grilled shrimp in the prepared foods section. (A dear friend calls them ‘death row shrimp’ because they would be her last meal. Amen). Anyway, I just bought some of these and warmed them in a skillet because, well, it was too easy not too.
Then come the toppings. We layered ours up with shredded purple cabbage, cotija cheese, and the kicker: homemade avocado salsa. So fresh, so good, so perfect with the warm grilled shrimp. Wrapped it all up in a warm tortilla and my goodness, dinner doesn’t get any better than that.
SHRIMP TACOS WITH AVOCADO SALSA
Recipe from The Girl Who Ate Everything
Tortillas, flour or corn
Grilled shrimp (from scratch according to above or already prepared from Heinens. I usually go with 4-5 shrimp per taco)
Shredded purple cabbage
2 ripe avocados, diced
¼ cup finely diced red onion
½ jalapeno, seeded and diced finely
3 Tablespoons finely chopped cilantro
2 Tablespoons lime juice
1 Tablespoon olive oil
1 clove garlic, minced (about ½ teaspoon)
Salt and pepper to taste
Make your avocado salsa by combining all ingredients above from the avocado down.
Season up your shrimp if you are grilling at home. Place on the hot grill for 3-4 minutes per side.
Warm your tortillas and place hot shrimp inside. Top with purple cabbage, avocado salsa, and cotija cheese. Enjoy!
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