Lisa Food Blog: Shrimp Taco

On My No Meat Lent Friday menu: Inspired by this season fresh caught Gulf Shrimp. Thanks ! Dean(The Shrimp Man)

FOR THE SHRIMP

  • 1½ tablespoons olive oil
  • 1½ teaspoons Cajun seasoning blend
  • ½ teaspoon salt
  • 1 teaspoon  garlic powder
  • 1½ pounds large (31/35) or extra large (26/30)LOUISIANA shrimp, peeled, de-veined, and tail removed, thawed if frozen

Make the Shrimp: Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, seasoning powder , salt, garlic , and shrimp. Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. (I use large shrimp for this recipe so that they don’t fall through the grates. If you’re worried your shrimp will slip through, you can always thread them on skewers or cook them indoors in a skillet on medium heat.)

FOR THE SALSA

  • 1 small onion roughly chopped
  • 1 jalapeño pepper, seeded and roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 tomato, seeded and diced
  • 1 avocado, pitted and diced
  • ¾ teaspoon salt
  • 1 tablespoon fresh lime juice, from half a lime
  • ¼ cup loosely packed fresh cilantro leaves, coarsely chopped

Make the Salsa: Put the onion, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. 

FOR ASSEMBLING

  • 8 to 10 six-inch corn or flour tortillas
  • 2 cups chopped red cabbage, for serving
  • 2 limes, cut into wedges, for serving
  • 1 cup sour cream, for serving
  1. Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat the tortillas in the microwave according to the package instructions.)
  2. Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos.

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