Shrimp Tacos with Avocado Salsa
Spring is a great time for tacos. And whether it's warm enough to bust out the grill or not, you can make fabulous tacos. This recipe for Shrimp Tacos with Avocado Salsa can be made on the grill or simply sautéed in a large pan on the stove top. Both ways result in a delicious meal for the family.
There are many varieties of tacos out there but some of my very favorites are those with seafood. We have a fabulous little hole-in-the-wall joint that we frequent for fish tacos that are just amazing! Sometimes the line to this place is all the way out the front doors, and in the spring and summer the patio is packed full of fish-taco-loving folks. This little joint occasionally serves up shrimp tacos but those are much more rare.
To make a great shrimp taco at home you only need a few key ingredients – quality shrimp (we buy shrimp rarely so when we do we want the fresh ones!), a few spices, corn tortillas (I think corn tortillas are more fitting for any seafood taco) and a good salsa – in this case, avocado salsa. Besides those ingredients you can really substitute away at the rest, using what you have around the house. If you don't have red cabbage, use any lettuce you have around, and if you don't have sour cream, feel free to use plain Greek yogurt.
So weather you're grilling or staying inside and even if you don't have the full list of ingredients right now, these shrimp tacos should make the weekly menu soon!
Shrimp Tacos with Avocado Salsa
For the salsa
1 small shallot
1 jalapeno pepper, quartered and seeded
2 garlic cloves, peeled
1 tomato, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
3/4 teaspoon salt
1 tablespoon fresh lime juice, from half a lime
1/4 cup fresh cilantro leaves, coarsely chopped
For the shrimp
1-1/2 tablespoons olive oil
1-1/2 teaspoons chili powder
Scant 1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1-1/2 pounds large or extra large shrimp, peeled and de-veined
8 – 10 six-inch corn tortillas
Approximately 2 cups chopped red cabbage, for garnish (I buy it pre-chopped in a bag)
2 limes, cut into wedges, for garnish
Approximately 1 cup sour cream, for garnish
Make the salsa: Put the shallot, jalapeno and garlic in the bowl of a food processor and process until finely chopped (a mini food processor is best, but large will work too).
Add half of the avocado, half of the tomato, half the lime juice, and half of the cilantro to the food processor and process everything again.
Transfer mixture to medium bowl. Add the other half of the chopped tomatoes, avocado, lime juice, and cilantro, in addition to the salt, and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
Make the shrimp: Heat grill, or a large skillet on the stove top, to medium. Meanwhile, mix the olive oil, chili powder, salt, cayenne pepper, and shrimp in a large bowl. Stir until shrimp are evenly coated with seasoning. Grease grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place shrimp on grill or skillet and cook until just opaque, about 1-1/2 – 2 minutes per side. Cover to keep shrimp warm.
Grill the tortillas, or warm in oven or on stovetop, until warm and slightly charred, about 20 seconds per side.
Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp, red cabbage, and dollops of sour cream. Serve tacos with lime wedges on the side.