Caliente Shrimp Tacos with Tomato & Avocado Salsa

(Soft Tacos with Spicy Grilled Shrimp and Salsa)

Makes 8-10 tacos

½ lb large shrimp (size 30-40 count), peeled and deveined, tail removed

 1 pack (8-10) flour tortillas

iceberg lettuce, shredded

shredded cheese, preferably with taco seasonings likeSargento

The Marinade

1 jalepeno pepper, roughly chopped, seeds optional (I used the seeds, but discard seeds of you don’t like it to be too spicy)

1 large or 2 small garlic cloves, peeled and smashed

1 tbsp paprika

1 tsp red chilli powder/chipotle chilli powder/cayenne pepper

salt

fresh ground black pepper

½ lime, zested and juiced

2-3 tablespoon olive oil

Tomato & Avocado Salsa

1/2 small onion, finely chopped

1 jalapeno, finely chopped, seeds optional

1 small garlic clove, minced

1 avocado, peeled, seeded, and cut into chunks

1 medium tomato, diced

salt

fresh ground black pepper

¼ cup loosely packed fresh cilantro leaves, coarsely chopped

½ lime, juiced

For the marinade, combine all the ingredients in a food processor or blender and process until smooth. Transfer into a bowl and add the shrimp. Toss to coat and marinate the shrimp for 15 mins to an hour.

In the meantime prepare the salsa by combining all the ingredients for it together, except the lime juice and gently mixing them so that the flavors blend in. Finally squeeze the lime juice evenly over the salsa and chill in the refrigerator.

Heat a non-stick pan or skillet over medium-high heat. Grill the shrimp until translucent, about 2-3 mins on each side. Remove and chop the shrimp into chunks.

Warm tortillas on another flat pan about 20 seconds per side or in the microwave for 15 secs each, Lay the shredded lettuce, Spoon the salsa on it, then top with the chopped shrimp and sprinkle some shredded cheese on top.

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