We love tacos in my family… particularly Baja style, and either shrimp or fish are the go to.  Having spent so long in Southern California, we became pretty spoiled when it comes to Mexican food and it is not always easy to satisfy the craving here on the East Coast.  So, when I begin to daydream of the California sun, trips to Baja and snacking on fresh and authentic tacos under a palapa style roof, I will pull out this recipe for Grilled Shrimp Tacos…sometimes making my own corn tortillas to boot!

 

Grilled Lemon Shrimp Tacos w/ Cumin-Lime Cream and Avocado-Tomato Salsa
Grilled Shrimp:
1 pound shelled shrimp
Zest of 1 lemon
1/2 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
12 corn tortillas
Heat a grill to medium high heat. Toss Shrimp w/ Lemon zest, oil, salt and pepper.  Grilled shrimp about 3 minutes per side on hot grill, or until each side is marked and shrimp is firm to the touch. Set aside in a covered bowl to keep warm.
Lightly grill the tortillas on each side to soften and warm.  Set aside on a plate covered with foil to keep warm.
Serve Shrimp and Tortillas family style with cream and salsa.  Good with shredded cabbage or lettuce, a bowl of cut limes and hot sauce of your choice!
Lime Cream:
1/2 cup sour cream or full fat plain yogurt
(Optional) 2 tablespoons mayonaise
1 lime juiced
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Combine all ingredients in a bowl and taste for seasoning.
Avocado-Tomato Salsa:
1 ripe avocado, diced
1/2 pint cherry tomatoes, cut into 1/4 ‘s
Juice of 1/2 lemon
1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne pepper
2 tablespoons chopped cilantro
1 teaspoon olive oil
Sea salt to taste
Toss ingredients together in a bowl and taste for seasoning.