Shrimp Tacos with Avocado Salsa
Hi, y’all! Can you believe it’s Monday again already? Did you have a great weekend with beautiful weather?
I have to say that the weather in Charlotte this weekend was beyond perfect. We woke up Friday morning with open windows and one of those spontaneous spring soaking rains that left as fast as it arrived, leaving sunshine and warm weather in its wake.
Spring is in full swing here and the weekend was full of sunshine and lovely breezes. We spent most of it outside and I’m happy to report that I finished planting my garden. We have a lots of tomato plants in different varieties, onions, squash, zucchini, cucumber, a ton of herbs, and (of course) beets! I found both yellow and red beet plants at the farmer’s market on Saturday and brought home a dozen. Woot!
And do you know about or have you heard of this wonderful herb called CHOCOLATE MINT?!?!?!
Where has this been all my life? I went a bit nuts and bought three plants. Can you imagine the potential? I don’t know about you, but I’ve got a chocolate mint mojito or two heavily on my mind. I’m just sayin’…
Oh! You will also be relieved to know that Chris fixed the dishwasher! Yay! It sure is handy to be married to a genius!
So anyway, we were talking about how fast the weekend flies by. I have zero idea where in tarnation the time goes, but holy cow here we are almost at the end of April and Cinco de Mayo is next week! Say whaaaaaaat?
It’s not Cinco de Mayo without a party and it’s not a Cinco de Mayo party without tacos! I decided this party needed shrimp tacos. In fact we need shrimp tacos with two serving options for this party. Shrimp Tacos with Avocado Salsa or Shrimp Tacos just piled high with all things delicious.
Both are finished with cilantro or parsley and a lime wedge and either way is ok with me! That is, either with avocado salsa or just piled high is ok with me, but I left the cilantro and jalapenos off of mine!
Since we’re partying on this Monday, I’ll remind you that we’re still in the throws of a $300 Amazon gift card giveaway! That means there is still time for you to enter! Scroll down for the Rafflecopter entry form and don’t forget to check out the websites form some of the other giveaway participants! GO!
Shrimp Tacos with Avocado Salsa
Ingredients
- 1 pound shrimp peeled and deveined
- 3 garlic cloves minced
- 3-4 tablespoons olive oil plus another tablespoon for brushing the corn
- pinch of cayenne - according to how much spice you like
- couple of pinches of salt and pepper I use white pepper
- 4-5 limes
- 2 ears corn
- 1/4 small head of purple cabbage shredded then chopped
- 3-4 radishes very thinly sliced
- 2-3 small tomatoes diced
- 1 jalapeno sliced
- 2 avocados pitted, removed from shells, thinly sliced or diced (see options for serving instructions) - drizzle with lime juice to keep from oxidizing
- 6-8 flour tortillas
- 1/2 cup or so of Queso Fresco or Cojita Cheese if desired
- 1/4 cup chopped cilantro or parsley for garnish if desired
Instructions
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Combine shrimp, garlic, olive oil, cayenne, salt and pepper in a large zip top bag or covered container, refrigerate 20-30 minutes
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Heat grill or grill pan on high heat
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Lightly brush corn with olive oil
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Grill corn over high heat until cooked on all sides, turning often - alternatively put corn in a pot and cover with water, bring to a boil, turn off heat
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Using a knife over a bowl or cutting board, slice corn kernals off the cobs, leaving some of them connected to each other
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Remove shrimp from marinade, discard marinade
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Grill shrimp either on skewers on a grill or individually on a grill pan or skillet 2-4 minutes each side, until opaque - timing depends on size of shrimp
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Squirt the juice of 1 or two limes over cooked shrimp
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Heat a dry nonstick skillet over high heat
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Add tortillas one at a time and heat about 1 minute each side or heat according to package directions
Serving Option One - Avocado Salsa:
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Combine tomatoes, corn, 1 tablespoon cilantro or parsley, diced avocado, and the juice from 1 or two limes in a bowl, set aside
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Top flour tortillas with 5-6 shrimp each, add avocado salsa, finish with purple cabbage, radishes, jalapeno, remaining cilantro or parsley, cheese, and lime wedges
Serving Option Two:
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Instead of making the avocado salsa, leave the avocado in slices and just assemble the tacos with shrimp and toppings as desired, garnish with cilantro or parsley, cheese, and serve with lime wedges
I am not sure how it is Monday already, but I want a refund on my weekend, as I feel like it went far too quickly.
These are my favourite kind of tacos – so light and perfect for Spring.
Errrm, no I can’t believe it’s Monday already… In fact, this morning I realized just in time that I was supposed to go to school! Typical Monday behaviour, am I right…
Anyway, loving this light version of a taco! Shrimp and avocado sounds like a delicious combination.
Gimme all the shrimp tacos Rachelle!! These will be on my summer menu for sure! I love all the ingredients you’ve included in these tacos. The corn, the radishes and that avocado salsa…YUM!
Oh yes! I love a good shrimp taco, but I could almost go for a taco just loaded with all of those toppings alone. Looks like summer on a plate right there! Also, why can’t the weekend be at least 3 days? I need another day…
It was such a nice weekend here, too…spring is definitely in the air! These shrimp tacos are just calling my name, Rachelle! I think I could devour these for breakfast! I love that avocado salsa too, just perfect!
The weather was absolutely lovely here this past weekend! Woot woot! I’ve seen chocolate mint before but have never tried. I don’t know why I haven’t tried yet because I really love that combo…chocolate mint is my fav ice-cream flavour. This tacos look amazing! And that avocado salsa? Piled high please 🙂 Funny thing, the past few weekends, hubby and I have been eating lots of tacos. I don’t recall having shrimp tacos before, so looking forward to trying your recipe soon!
It was so gorgeous here this weekend as well! We went to a bbq and played volleyball in the sunshine. Love these shrimp tacos. They are exactly the type of meal to eat on a warm sunny day. So much yum!!
There’s an herb called chocolate mint?! Wow. That’s all my garden should be filled with. ????
These shrimp tacos have me so in the mood for summer. They’re perfect for Cinco De Mayo. I could eat and eat that avacado salsa!
I actually got a little sunburn this weekend – just enough before the eyes get puffy and ice packs come out….that’s never pretty – but this weekend was – as are your yummy tacos! I am so craving that…and I absolutely love the look of that corn. So good!
My weekend was not nearly as exciting as you… no garden and not a lot of outdoor time because my sinuses are going bonkers with all this pollen. So you need to enjoy all the things outdoors for me, mmmkay?! Love these tacos, Rach! I say we make #TacoTuesday and Cinco de Mayo a daily thing and devour these on the regular! Those shrimp look perfect and I loooove that avocado salsa! I’ll take 2 for each hand please… and I’ll take your jalapenos and cilantro while your at it! Cheers, lady! xo
Oh man, these tacos look divinely delicious! The spicy lover in me is really liking your use of fresh jalapenos, so a big two thumbs up there 😉 I grew chocolate mint in my garden when I went to school at University of Tn. I used it in tea and also seeped it in heavy cream to make mint chocolate chip ice cream (my favorite). You could do a simple syrup and make cocktails and/or do a mint chocolate panna cotta. You should think about brewing a mint chocolate beer too. lol! Dude, if you can pull that off then you shall be named “Beer Goddess of the World”. 🙂
Not just the weekend but I had an amazing week! 😉 Chocolate mint? I have never heard about that awesome ingredient, but sounds like I need to have that in my life. And these tacos sound and look wonderful, Rachel. YUMMY!
I’m so excited to be able to garden again now that I have house/yard! We actually just dug the spot over the weekend for it and I can’t wait to plant. Can’t put things in here for a few more weeks though – the waiting is killing me! Anywho.. yay for tacos! These look amazing and so perfect for spring/summer. I just posted a taco recipe, too. Great minds think alike! 🙂
Hooray for beautiful weather! And a huge hooray for these shrimp tacos! I really love that salsa with jalapenos, corn and avocados! I could just eat that by itself….maybe a couple of tacos and a huge bowl of avocado salsa!
I adore shrimp tacos and I am loving all the toppings you loaded up here – totally my style, too 🙂 Perfect for Cinco de Mayo or just for switching up taco night from time time! And wow, sounds like you have an amazing garden! I’m hoping to get mine planted this weekend but sadly, our plot at the new house pales in comparison to our old place. Just don’t get good sunshine here. So I’ll have to be a bit more choosy. Chocolate mint though, sign me up! And let me know if you need a taste tester for those mojitos!
I have cook shrim taxos few times but corn seems to be great with those i will try that next time for sure!