Potts and Pans: Shrimp Tacos
Staying in Fayetteville over the break really does get lonely by the first week of January. As one of my dear friends, Dani, made her way back into town last week, it was only right to get together that evening and cook up a major feast. After much menu planning, we decided to make Dani’s zesty shrimp tacos, complete with homemade guacamole and melted cheese. Who can resist?
Dani claims to not be able to cook, but her shrimp tacos proved otherwise. I don’t usually like shrimp, but after tasting these tacos last winter break, I had to change my mind. This dish is so simple to make and uses fresh, healthy ingredients, great for those of you who made a health-conscious new year’s resolution. After a vacation filled with family visits, big holiday meals and indulging in far too many sweets, this is a healthy and delicious way to start the new year.
Ingredients:
1 bag medium-size precooked shrimp, thawed
4 avocados, mashed
1 jalapeno, diced
Squeeze of lime
Salt and Pepper
1 cup tomatoes, diced
½ cup onion, diced
2 c. shredded cheese, any variety
2 Tbsp. butter
12 corn tortillas
Taco seasoning
1 bag tortilla chips
The first step to this south-of-the-border-inspired dish is to make the guacamole. Cut each avocado in half and remove the pit by hitting it with your knife and twisting. Scoop the avocado out of the peel and slice into large chunks. Place in a large mixing bowl and mash with a fork until you get the desired consistency. Add one cup of diced tomatoes and a half-cup of diced onions (we used prepackaged freshly diced vegetables) and stir into the avocado. Remove the seeds from the jalapeno and dice, adding to the guacamole mixture, and season with salt, pepper and a squeeze of lime. Set aside.
To prepare the shrimp, remove the tails and slice the shrimp into small pieces. Cutting the shrimp into smaller pieces allows it to heat faster and makes it easier to add to the guacamole later. Add 2 tablespoons of butter to a large, heated skillet and reheat the shrimp until they get a nice golden brown color to each side. Season with taco seasoning and a squeeze of lime juice and remove from skillet. Add the shrimp into the guacamole and stir until all the ingredients are well incorporated.
Place one corn tortilla in the skillet, using a little olive or vegetable oil to stop the tortilla from sticking. Add one spoonful of the shrimp-guacamole mixture and top with cheese. Let the tortilla cook for around 1 minute and then fold one side over. Repeat until all of the shrimp-guacamole mixture is gone. This recipe makes approximately 12 tacos and serves 4-6 people.
Serve these tasty tacos with sour cream, salsa, extra guacamole and chips. A fresh, tangy and much healthier option to the taco drive-thru line, consider this homemade option for a dinner you can share with friends.
