Baja Style Shrimp Tacos

These Tacos are Amazingly Good!
If you can't have the real California Baja style tacos, make your own.
We had our first day of 70 degree weather today, the warm weather made me crave something more light and healthy to eat.
These Baja Shrimp Tacos hit the spot.
As far as prep goes, these really don't take a whole lot of time to make. I started by getting the shrimp ready and then marinating them in the lime and oil while making the beans, quacamole, and pico de gallo. The shrimp cooks so quickly, so I did not cook them until right before I was ready to serve the dinner.

Baja Style Shrimp Tacos
serves 4 -6

• 2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• the juice of one lime
• 1 teaspoon coarse salt
• 1 dozen corn or whole wheat tortillas
• pico de gallo (recipe below)
• black beans (recipe below)
• guacamole (recipe below)
  
• lime wedges for serving
• Cholula hot sauce (or your favorite hot sauce)
• monterey jack cheese (optional)

1. Toss the shrimp together with the olive oil, lime juice and salt. Preheat your grill (outdoor or indoor) over high heat. Grill until cooked through, about 2 minutes a side.

2. To serve, heat the tortillas in a dry frying pan and wrap them in a towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, back beans, guacamole, fresh lime juice, a few dashes of hot sauce and a little of the cheese if you’d like.

Yummy!

Pico de Gallo

Simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa.

• 1 pint grape tomatoes, quartered
• 2 tablespoons roughly chopped cilantro leaves
• 3 tablespoons finely chopped white onion
• coarse salt
• squeeze of lime
• as many finely chopped red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.

Black Beans

• 1 can of black beans
• 4 cilantro stems
• 1 garlic clove, crushed
• pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

Guacamole

• 2 ripe avocados
• 2 tablespoons minced white onion
• 3 tablespoons cilantro leaves, roughly chopped
• 1 lime
• coarse salt

Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).

Recipe Source: GOOP