Oh, that's right...I forgot to tell you...
I've been in Florida! Last week Kaston and I packed up a few things and hopped on a plane to Naples to spend a long weekend with my parents at their new condo. And it was fabulous. We drank, and ate, and drank, and ate...with a few card games thrown into the mix. Before we left I had every intention of putting up a few blog posts, updating instagram and twitter...you know the whole sha-bang. But then I got there. And decided to throw all of that out the window for 5 days. It was a refreshing break. One that I needed.
But now I'm back! And I have quite a few recipes that are patiently awaiting their turn to be shared with you. I made these shrimp tacos a couple days before we left and they were yumtastic. And they are super simple making them great for a quick weeknight meal!
P.S. - I had full process pictures...but then my camera went crazy and now I only have part of the process....sorry!
shrimp tacos with mango avocado salsa
for the shrimp-
1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
small handful of cilantro chopped
salt and pepper to taste
for the salsa-
1 mango, peeled and diced
1 avocado, peeled and diced
2 roma tomatoes, diced
1 medium red onion, diced
2 cloves garlic, minced
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon cumin
salt and pepper to taste
for the tacos-
small corn tortillas
cotija or cheddar cheese (or anything you prefer/have)
mango avocado salsa (above)
cabbage or lettuce
1. In a small container combine all ingredients for the shrimp. Mix everything up, cover, and place in the refrigerator for 15-20 minutes.
2. In a small bowl combine all ingredients for the salsa. Mix it all up and let it sit in the refrigerator while you are cooking the shrimp.
3. Follow the directions below....
Heat a large pan with a little bit of oil or non-stick spray.
Cook shrimp on medium-high heat until slightly pink, 1-2 minutes on each side.
Time for assembly- Start with one warm corn tortilla.
Place approximately three shrimp on warm tortilla. I found out later that cutting the shrimp into smaller pieces is a fabulous idea. Take it or leave it.
Cover shrimp with cheese of choice.
Top with a generous amount of mango-avocado salsa.
And finally sprinkle on the cabbage and/or lettuce.
You've got yourself a taco. Make sure to serve it with a lime wedge and douse the taco with lime juice right before eating.