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de Mayo

Monday, May 6, 2013

No - I'm not forgetting something in the title of this post. I'm a tad bit late with this, so I decided we can celebrate the greatness of tacos and other Mexican food all May long. Deal?

I made shrimp tacos. It wasn't just the shrimp part that made them so good, though it didn't hurt, it was the salsa I made to go with the shrimp. Mmph. (mmm with a grunt).

Shrimp Tacos with Black Bean, Corn and Avocado Salsa

Serves 4 (2-3 small tacos each)

8-12 small soft taco shells (corn or flour, your choice)
8-12 leaves of lettuce
4 oz crumbled chevre
2 lbs pre-cooked and deveined shrimp, tails off
2 T. butter, melted
1 cup sweet corn kernels
1 can black beans, rinsed and drained
1 medium tomato, seeded and diced
1 medium avocado, peeled and diced
2 green onions, chopped
2 T dried cilantro, or 1/2 cup fresh cilantro, chopped
2 T olive oil
garlic salt to taste
course sea salt to taste
pepper to taste


Preheat your grill outside or grill pan on the stove, whichever you prefer. 

Prep ingredients: Skewer the shrimp and set aside. Wrap taco shells in aluminum foil and place on the least hot area of your grill. Flip midway through grilling the shrimp.

If grill is ready, place shrimp skewers down and grill for about 4 minutes on each side.

While shrimp is grilling, in a large bowl - combine the corn, black beans, tomato, avocado and onion. Season with cilantro, oil and seasonings to taste. Set aside.

You can pre-build your tacos or allow everyone to make their own. I prefer to let people make their own so they can choose which ingredient they'd like more of... and it's less work for me. Simply lay a piece of lettuce or two, followed by the salsa, shrimp and crumbled goat cheese. It's killer.


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