New Meal Monday: Shrimp Tacos with Avocado Sauce

When it comes to food summer is a great season for a lot of things. It's particularly great for grilling, and great for seafood. Maybe that's why when I had a night to myself, and was able to cook anything I wanted, I gravitated towards grilled shrimp tacos.  We make grilled chicken tacos pretty frequently in the summer, so I was excited to try something a little different.  You can top your shrimp however you like, but I created a little mixture of corn (it is summer), black beans and red cabbage, I thought it made them a bit more filling and complemented the flavors well.  I also added an avocado cream sauce that has a nice citrus flavor to it, and helps cut the spice a bit.
This recipe is designed to make 8 small tacos which should be good for about 4 servings (two per person).

Avocado Sauce:

What you'll need:

  • 1 ripe avocado, diced
  • Juice from 2 limes
  • 1/4 cup cilantro
  • 1/2 cup sour cream
  • 1/2 cup Greek yogurt
  • 1/4 tsp salt
  • 1/4 tsp pepper

How you'll do it:

  1. Put all ingredients in a food processor and mix till all ingredients are well combined.
  2. Put in squeeze bottle, or bowl and refrigerate until ready for use.

Shrimp Tacos:

What you'll need:

  • 24-32 Medium Shrimp, peeled & deveined
  • 8 small flour tortillas
  • 1 cup corn (either frozen or cut from cob)
  • 1 cup black beans (1/2 can)
  • 1 cup shredded red cabbage
  • 2 Tbsp Teeny Tiny Spice Oaxacan Adobo
  • 1/2 tsp seasoned Salt
  • 1/2 tsp black pepper
  • 1 tsp Cumin
  • Olive Oil

How you'll do it:

  1.  Marinade the shrimp in oil and Adobo for at least 2 hours.
  2. Heat 1 teaspoon oil over medium heat in a large skillet and add corn, stirring occassionally. Once corn is beginning to brown, stir in beans and add cumin, seasoned salt, and pepper until combined. Cook for approximately 2 min longer (or until beans begin to soften a bit), stir in cabbage until well combined, and remove from heat.
  3. Grill shrimp until cooked (2-3 min per side). (Can cook on grill, or scoop corn/bean mixture into a bowl and use hot skillet to cook shrimp).
  4. Warm tortillas on grill to desired brown/crispiness (can also do in clean skillet)
  5. Add 3-4 shrimp to each tortilla, top with corn-bean-cabbage, squeeze avocado sauce on top (as much or as little as you'd like). Enjoy!

*Don't have the Teeny Tiny Spice Adobo? You can likely buy other brands of Adobo at your grocery store, but this one is our favorite. OR you can likely find a recipe for your own Adobo seasoning using spices you likely already have in your spice rack.

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