On our family menu board this week was Shrimp Tacos. I am always asked for quick weeknight dinner ideas for families, this one couldn’t be more simple. I don’t use a recipe for this, but I’ve tried to sum it up for you. Know that all these ingredients can be swapped depending on what your family prefers or more realistically, what’s in your fridge.
Shrimp
1 lb. raw shrimp, tailed and deveined, about 26/pound size
2 tbsp. olive oil
juice of 1/2 a lemon or a whole lime
1 tsp cumin
1/4 tsp chili powder
1/8 tsp cayenne
s + p
Place the raw shrimp in a shallow dish. Whisk together the remaining ingredients and pour over the shrimp. Toss well to incorporate and set aside.
Salsa
1/2 avocado, diced
a dozen cherry tomatoes, diced
1 tbsp finely diced red onion
1/2 a mango, diced
1 tbsp. finely diced cilantro
juice of 1/2 a lime
s + p
options : 1/2 a red bell pepper, 1/4 c. cooked and cooled yellow corn, 1 peach or nectarine
Combine all ingredients and set aside.
To cook the shrimp, simply toss them in a cast iron skillet or pan and cook until opaque (about 3-4 minutes). Serve in corn tortillas with salsa and your favorite toppings or like mine in lettuce wraps.
Enjoy!
Nothing better in the summer than tacos! Yum!