Bridget's Recipe Corner

 

Given our recent springtime temperatures, standing outside grilling doesn't seem so unappealing. Don't get me wrong, I love to grill year 'round, but it's much easier on the mind and body to cook outdoors when you don't have to bundle up to go out. That said, Tuesday night was a perfect night for grilled shrimp tacos. They went over well - even my 13 year old with his new spacers (he's getting braces soon -ouch!) managed to devour 4 or 5 tacos. Hope you enjoy them too.

Grilled Shrimp Tacos With Avocado Sauce
Serves approximately 4
1 1/2 - 2lbs. raw shrimp (peel & devein)
2 t. low sodium taco seasoning
1 t. cumin
1 t. chili powder
1-2 garlic, minced
2 t. freshly squeezed lime juice
1-2 t. olive oil
small corn tortillas - I prefer to use the white corn tortillas.

Avocado Sauce
2 avocadoes - pitted
2-3 t. freshly squeezed lime juice
1/2 can Herdez® Salsa Casera- 7oz can
2-3T. low fat sour cream
1 T. fresh cilantro, coarsely chopped
1/2 t. Kosher salt
1-2 t. red chili flakes
1/2 large jalapeño, seeds removed, coarsely chopped
1-2 t. low sodium taco seasoning

Optional extras:
shredded cheese
salsa
avocado slices

Place peeled and deveined shrimp in large bowl. In small bowl, add oil and lime juice, mixing well. Once blended, add all dry seasonings, mixing well again. Pour over shrimp, tossing so shrimp are evenly coated. Set aside and let marinate approximately 15 minutes. Meanwhile, in food processor or blender, scoop out avocado and place in processor. Add the rest of the ingredients. Process to desired consistency. Adjust seasonings as necessary. Preheat grill. When ready, add shrimp to grill basket or pan. Cook until done and remove from heat. At this point, I like to heat the tortillas (in batches) in a large skillet and wrap in foil to keep warm.

For add-ons/condiments for the tacos, I also made some Pico de Gallo as well as a slaw with a few tablespoons of avocado sauce mixed in. The slaw added a nice crunchiness and flavor to the tacos. Enjoy with your favorite beverage.