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!
Shrimp and Avocado Tacos with Pineapple Salsa
- 2 tablespoons to 3 grapeseed oil
- 1 pound raw shrimp peeled and deveined
- Salt pepper, chili powder
- 2 avocados sliced
- Pineapple Salsa
- Corn tortillas
- Serve with rice and beans
Prepare the pineapple salsa according to directions and set aside or refrigerate until ready to use.
In a cat iron skillet, pour enough oil to generously coat the surface (about 2 to 3 tablespoons), and heat to medium-high.
Add the shrimp and sprinkle salt, pepper and chili powder over them. Allow them to cook until they begin to plump up and get crispy. Using tongs, flip the shrimp to the other side, sprinkle more salt, pepper, and chili powder, and cook until cooked through, about 1 to 2 minutes.
Remove shrimp from heat and set aside.
Wrap corn tortillas in foil and heat in the oven or wrap in a paper towel and microwave until hot.
Add desired amount of shrimp, avocado, and pineapple salsa to each tortilla and serve with rice and beans.