Shrimp Tacos with Avocado Salsa

• Seafood

  • 1 lb Shrimp

• Produce

  • 1/4 small head Cabbage, purple
  • 1/4 cup Cilantro or parsley
  • 2 ears Corn
  • 3 Garlic cloves
  • 1 Jalapeno
  • 4 Limes
  • 3 Radishes
  • 2 Tomatoes, small

• Baking & Spices

  • 1 pinch Cayenne - according to how much spice you like
  • 2 pinches Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 6 Flour tortillas

• Dairy

  • 1/2 cup Of queso fresco or cojita cheese

Found on beergirlcooks.com

Directions

• Combine shrimp, garlic, olive oil, cayenne, salt and pepper in a large zip top bag or covered container, refrigerate 20-30 minutes
• Heat grill or grill pan on high heat
• Lightly brush corn with olive oil
• Grill corn over high heat until cooked on all sides, turning often - alternatively put corn in a pot and cover with water, bring to a boil, turn off heat
• Using a knife over a bowl or cutting board, slice corn kernals off the cobs, leaving some of them connected to each other
• Remove shrimp from marinade, discard marinade
• Grill shrimp either on skewers on a grill or individually on a grill pan or skillet 2-4 minutes each side, until opaque - timing depends on size of shrimp
• Squirt the juice of 1 or two limes over cooked shrimp
• Heat a dry nonstick skillet over high heat
• Add tortillas one at a time and heat about 1 minute each side or heat according to package directions
• Combine tomatoes, corn, 1 tablespoon cilantro or parsley, diced avocado, and the juice from 1 or two limes in a bowl, set aside
• Top flour tortillas with 5-6 shrimp each, add avocado salsa, finish with purple cabbage, radishes, jalapeno, remaining cilantro or parsley, cheese, and lime wedges
• Instead of making the avocado salsa, leave the avocado in slices and just assemble the tacos with shrimp and toppings as desired, garnish with cilantro or parsley, cheese, and serve with lime wedges