Ingredients
- 12 EA Flour tortillas
- 3 c Avocado Pico de Gallo Salsa
- 48 EA Spicy Shrimp
- 2 c Creamy Cilantro Sauce
- 2 EA Avocados From Mexico, fresh, diced small
- 12 EA Lime wedges, fresh
- Spicy Shrimp
- 1/4 c Olive oil
- 1 Tbsp Garlic, fresh, minced
- 1 tsp Chili powder, ground
- 1 tsp Cumin, ground
- 1 tsp Onion powder, ground
- 1/2 tsp Kosher salt, prepared
- 2 lbs Shrimp, P&D, Tlon, 21/25
- 1 Tbdsp Lime juice, fresh
- Avocado Pico de Gallo Salsa
- 12 oz Roma tomatoes, diced small
- 6 oz Yellow onion, diced small
- 2 oz Jalapeño peppers, minced
- 2 EA Avocados From Mexico, fresh, diced small
- 1 Tbsp Lime juice
- 1/2 tsp Kosher salt
- Creamy Cilantro Sauce
- 1/4 c Cilantro, fresh, chopped fine
- 2 c Sour cream, prepared
- 1/2 c Heavy mayonnaise, prepared
- 1/4 c Cilantro, fresh, chopped
- 2 Tbsp Lime juice
- 1/4 tsp Kosher salt
Instructions
- Creamy Cilantro Sauce
- Place all ingredients into a mixing bowl and whisk to a smooth consistency.
- Place sauce into a clean container. Place plastic wrap on top of sauce and press down firmly, covering with a lid and storing as per HACCP. Serve as needed.
- Avocado Pico de Gallo Salsa
- Place all ingredients in a mixing bowl, gently tossing to evenly coat.
- Remove from bowl and place in container with lid. Refrigerate until needed for up to 24 hours. Serve as needed.
- Spicy Shrimp
- In a mixing bowl, combine all ingredients except for shrimp. Whisk together until well combined and set aside.
- Add the shrimp to the marinade and allow to marinate for 15 minutes or up to 24 hours.
- Heat a large heavy duty or cast iron skillet on high heat for 2 minutes. Once hot, turn burner to medium high heat.
- Remove the shrimp from the marinade and add to the skillet. Cook until pink and cooked through, approximately 5 minutes.
- Turn off heat and finish with lime juice. Serve as needed.
- Spicy Shrimp Tacos with Avocado Salsa
- In a large skillet, heat tortillas until lightly toasted and remove from heat.
- On a work surface, lay tortillas down and evenly distribute avocado salsa.
- Top with 4 shrimp each and drizzle with creamy cilantro sauce.
- Top with diced avocado and serve with lime wedges.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
