Shrimp Tacos

A trip to Amelia Island, Florida a few years ago got me on a fish taco kick that I have
not been able to shake. After a morning long deep fishing trip we brought our
freshly caught and fileted white fish to a fantastic beach bar to have the flaky fish
turned into the best grilled fish tacos of my life. They had the perfect amount of salty and sweet with lime and cabbage slaw, slightly toasted tortilla and the perfectly grilled fish.

Ever since that trip I have been trying to replicate something that came close to the
perfection of those tacos. After a lot of soggy, tasteless fish I decided to try using
shrimp on a whim and that’s when it all began to come together. Dinner: A Love
Story’s Jenny Rosenstrach, sparked this idea with her recipe for spicy grilled shrimp.
For these tacos I take those delicious spicy sweet shrimp and fold them into a lightly
toasted tortilla topped with an avocado salsa and a little cabbage. The results make a great quick weeknight dinner and the leftovers are easily turned into a yummy salad for lunch the next day!

Shrimp Tacos for 4
2-3 taco sized tortillas person
1 lb pound small – medium shrimp prepared with the spicy grilled shrimp recipe
1 batch of avocado salsa
2-3 cups of shredded purple cabbage or nappa cabbage

Once the shrimp has been cooked, warm the tortillas in a cast iron skilled or similar
stovetop pan. In my skillet I can fit 4 small tortillas at a time by overlapping a bit and
having them come up the sides of the pan.

When the tortillas are warmed through with just a bit of a crisp remove them from
the pan and top with 3-4 shrimp per tortilla, a few spoonfuls of the avocado salsa
and enough cabbage to fill the tortillas.

Also, if I have extra cherry tomatoes in the fridge I sometimes halve those and throw
them into the tortilla as well. The same could be done with leftover corn or peppers.

Avocado Salsa:
2 avocados roughly diced
¼ cup lime juice
2 teaspoons flaky salt
Throw the avocados in a bowl with the lime juice salt and mix. Taste, add more lime juice or salt to your preferences.

Jenny Rosenstrach’s Spicy Grilled Shrimp:
2 tablespoons Sriracha (I tend to use a bit more)
1/3 cup honey (I tend to use a little less)
Salt and pepper
Squeeze of lime