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.
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.