Shrimp, Avocado Tacos

I’m a big fan of the fish taco. You get all of that great latino flavor and it doesn’t sit and weigh down your stomach. Don’t get me wrong a carnitas burrito with rice rock, but you can’t eat that all the time. This is a great variation on that idea. I might cut back on the peppers just because one of the boys doesn’t like spicy.

Serves 4    


4 Roma Tomatoes

1 Garlic Clove, minced

2 Large Fresh jalapeno, seeded and diced

1/2 Cup Cilantro

1 Lime, juiced

Kosher Salt & Pepper

1 Teaspoon Olive Oil

1/2 Onion, chopped

1 1/2 Cups of Cooked, Shelled, Deveined, de-tailed Shrimp

8 Taco Shells

1 Cup Mixed Lettuce Leaves

1 Cup Mexican-Blend Shredded Cheese

1 Avocado, thinly sliced


Preheat oven to 350 degrees.

Put tomatoes, garlic, half of the jalapeno, 1/4 cup of cilantro, and lime juice in a food processor and pulse to make a salsa.

Saute’ onions and remaining jalapeno over medium-high heat until onions turn opaque, about 4 minutes.

Add shrimp and heat through an additional 2 minutes.

Warm taco shells in oven about 3 minutes.

Fill tacos with shrimp mixture and top with lettuce, avocado, salsa, and cheese.




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