Best Shrimp Tacos With Grilled Poblano And Avocado Salsa For Two Recipes

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

GRILLED SHRIMP TACOS WITH AVOCADO SALSA

Steps:

• Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)
• Make the Shrimp: Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. (I use large shrimp for this recipe so that they don't fall through the grates. If you're worried your shrimp will slip through, you can always thread them on skewers or cook them indoors in a skillet on medium heat.)
• Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat the tortillas in the microwave according to the package instructions.)
• Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos.
• Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time.

SHRIMP TACOS WITH GRILLED POBLANO AND AVOCADO SALSA FOR TWO

Steps:

• Heat grill up to medium high.
• Brush corn, green onions and poblano chile with olive oil and place on grill. Grill until nicely charred. The poblano should be black. This will take about five minutes, flipping occasionally with tongs.
• When done, remove veggies from grill and let cool on a plate. When cool, peel the now black skin off the pepper, remove the seeds and chop into small dice. Run your knife down the corn to remove the kernels from the cob and place into a bowl with the pepper. Chop onion and place into bowl as well.
• Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside.
• Grill the seasoned shrimp for only a few minutes until pink, being careful because shrimp cook extremely fast. When done, place shrimp into tortillas, top with salsa and eat immediately.

GRILLED-FISH TACOS WITH ROASTED-CHILE-AND-AVOCADO SALSA

Steps:

• Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl, and cover immediately with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut peppers in half and remove seeds.
• Add peppers to the jar of a blender along with avocado, 1/4 cup olive oil, 1/4 cup chopped onion, 1/4 cup cilantro leaves, lime juice, 1/4 teaspoon salt, and 3 tablespoons water. Blend until smooth; set aside.
• Preheat a grill pan over medium heat. Season halibut with remaining salt and pepper. Rub both sides of fish with remaining 3 tablespoons olive oil and transfer to grill pan. Cook, turning once, until cooked through, about 4 minutes per side. Remove from grill and cut into small pieces.
• Divide fish evenly among the tortillas. Place 1 tablespoon chopped onion and 1 tablespoon cilantro leaves over fish. Top each with a piece of tomato. Add salsa and squeeze over lime halves; serve immediately.

SHRIMP TACOS

Steps:

• Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
• Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
• To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.

SPICY SHRIMP TACOS WITH AVOCADO

Steps:

• Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.