There comes a time when you need to bury your face in a shrimp and avocado taco with pineapple salsa. . .
. . .And that time is now.
Something about these tacos makes me want to go to the Dominican Republic and lay on the sand with a cocktail in hand for a good 7 days. Feel the breeze in my hair, the sun on my skin, and enjoy the sound of the waves crashing against the shore.
The thought of living in a bikini top and sundresses, cruising around town on a bike, coming and going as I please, sounds like a slice of heaven. The fresh, vibrant recipe makes me crave a little time away, if only for a week.
I had extra pineapple salsa from the Sprouted Quinoa Black Bean Burgers with Pineapple Salsa I showed you on Monday, so I used it as inspiration to make tacos. What to do with extra salsa…what to do with extra salsa… TACOS!
Shrimp tacos are probably one of my favorite taco varietals to make because they require so little preparation and cook time. You can enjoy some sips of wine while taking your sweet time putting these together, because even at a snail’s pace, you won’t spend but a half an hour making them.
Yup, something about these definitely makes me want to go to spend some time on the beach. Is it the pineapple salsa? The crispy shrimp? The fact that they’re so bright and cheerful?
….Or is it because I’m actually going…to the beach… for reals?!
It’s true, I’m headed out of town, folks! I’m taking a week-long vaycay in the DR before cookbook #2 pubs. I have some posts scheduled, but I’ll be pretty quiet on the social sphere. Do you want to see pictures of my DR experience when I get back? You just let me know!
Face-to-taco. You know the drill!