Mexican Seafood

Shrimp Tacos with Avocado Salsa

Every time I make something with shrimp, I preface it by saying that I am not a fan of shrimp, but I always end up liking what I make. It’s definitely never going to be my favourite food, but my fiance loves it so I thought I would try out shrimp tacos this time around. He’s crazy about fish tacos so why not try shrimp instead? These were really good, but they were way too spicy for me so you might need to cut back on the heat if you are a wimp like me.

The biggest problem I had with these is that I just couldn’t find tomatillos at the grocery store so I had to use canned, crushed tomatillos. It still tasted delicious, but the salsa was pretty runny so the texture of the whole thing would just be much better if you could track down some good tomatillos. Other than that, I really liked this recipe. The biggest reason is that I always love a recipe that just tells you to throw everything in the food processor instead of doing a ton of prep work. There is nothing better than my food processor. I used these adorable tiny frozen shrimp because I’m cheap, but this would have been really great with some fresh shrimp as well.
Avocado Salsa
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 clove garlic, minced
Juice of 1 lime
4 medium tomatillos (about 8 oz) husked, rinsed, and coarsely chopped (I used a can of crushed tomatillos, and it worked but was pretty liquid)
1 avocado, cut into chunks
1 teaspoon salt
1/4 cup cilantro leaves, chopped

Put the onion, jalapeno, garlic, and lime juice into a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro. Serve with the tacos.
Shrimp Tacos
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon kosher salt
Juice of 1 lime
1 clove garlic, minced
1 lb medium shrimp, peeled and deveined
8 corn tortillas (I might try flour tortillas next time because I don’t really care for corn tortillas)
Cilantro and lime for garnish

Heat a grill pan over medium-high heat. Mix the olive oil, chili powder, salt, lime juice, and garlic in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes per side.
Warm up the tortillas on the grill or in the microwave. Spoon salsa onto each tortilla and top with shrimp. Garnish with some cilantro and a lime wedge to serve.

Shrimp Tacos with Avocado Salsa
Author: 
Total time: 
Serves: 4
 
Ingredients
  • Avocado Salsa
  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 4 medium tomatillos (about 8 oz) husked, rinsed, and coarsely chopped (I used a can of crushed tomatillos, and it worked but was pretty liquid)
  • 1 avocado, cut into chunks
  • 1 teaspoon salt
  • ¼ cup cilantro leaves, chopped
  • Shrimp Tacos
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1 lb medium shrimp, peeled and deveined
  • 8 corn tortillas (I might try flour tortillas next time because I don't really care for corn tortillas)
  • Cilantro and lime for garnish
Instructions
  1. Avocado Salsa:
  2. Put the onion, jalapeno, garlic, and lime juice into a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro. Serve with the tacos.
  3. Shrimp Tacos:
  4. Heat a grill pan over medium-high heat. Mix the olive oil, chili powder, salt, lime juice, and garlic in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1½ to 2 minutes per side.
  5. Warm up the tortillas on the grill or in the microwave. Spoon salsa onto each tortilla and top with shrimp. Garnish with some cilantro and a lime wedge to serve.

Comments (1)

  • I love that you call the shrimp ‘adorable’. You are great. I’m not a big fan of shrimp either. I should try making these with fish.

    Reply

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