I remember, years ago when I was on my honeymoon with the father of my soon-to-be children (who is now my ex). We went to Italy. My ex is from Italy, speaks Italian, knows Italian ways. We were on this little…oh geez. I don’t even remember where, but it took a boat to get there, and it was NOT Sicily.
Anyway – we stopped for lunch and I had a craving for shrimp. I didn’t know how to speak Italian so I relied heavily on my newly significant other to get me through situations like ordering something in a restaurant. You have an idea where this is going, don’t you? Well he ordered. My order came. I got shrimp. Boy did I get shrimp. Shrimp with legs, shrimp with shells, shrimp with veins and worst of all…shrimp with eyes staring back at me!!! I think I got through 2 of them before I gave up. I just couldn’t go on.
I should’ve known then when he didn’t inform me I wouldn’t have a nice plate of neat shrimp that was ready to eat, it wouldn’t last. At least we are still friends….and I still eat shrimp. But neat shrimp – the kind that doesn’t stare back at you or have little frilly squiggley legs dangling down from it. And I make things like this with the shrimp:
Especially when I add lime, salt and cilantro with a sprinkle of sauteed red onion and avocado? Oh yeah, all that’s missing is a Grand Mariner Top Shelf Margarita on the rocks, no salt, to wash down this tasty little soft taco. Or a Corona…or maybe the margarita with the shrimp tacos and the Corona with chips and guac or salsa….I have neighbors who seranade me with Mariachi music occasionally on the weekends….
……I feel a food party forming.
This recipe makes enough for two tacos (if you double your tortillas) – but easily doubles, triples etc. to feed a crowd. Margaritas, Coronas and Mariachi music optional.
- 12 large shrimp, cooked
- Juice of 1 lime, divided
- 1 Tbs. extra virgin olive oil
- 1½ Tbs. red onion, diced
- ¼ avocado, chopped
- 4 small whole wheat soft taco tortillas
- handful fresh cilantro, divided
- Salt and pepper to taste
- Place shrimp in a bowl; squeeze the juice from half the lime over shrimp and toss to coat.
- Heat olive oil in skillet over medium heat; add red onion and sautee until translucent - about 5 minutes.
- Add shrimp, salt and pepper. Cook for another 2 - 3 minutes. Squeeze the juice of the other half of lime over shrimp. Heat through.
- Place chopped avocado and about 1 - 1½ tbs. chopped cilantro in a bowl. Add shrimp - toss gently until mixed well.
- Place tortillas in damp paper towels and heat in microwave for about 45 seconds. Take two tortillas, fill with half the shrimp mixture and fresh cilantro. Take the other two tortillas and repeat.