Shrimp Tacos

Ingredients 

For the Shrimp Marinade:

• ½ lb medium shrimp (peeled and deveined)

• 1 ripe avocado

• 1 serrano pepper (stemmed, deseeded for less heat)

• 1 clove garlic

• 1 tbsp chopped onion or shallot

• Juice of 1 lime

• ¼ cup fresh cilantro (packed)

• 1 tbsp olive oil

• Salt to taste

• Optional: splash of white vinegar or water to loosen texture

For the Mango-Pineapple Salsa:

• ½ cup diced mango (ripe but firm)

• ½ cup diced pineapple

• 2 tbsp finely chopped red onion

• 1 tbsp chopped cilantro

• Juice of ½ lime

• 1 tsp olive oil

• Salt to taste

• Optional: pinch of chili flakes or finely diced jalapeño

And tortillas obviously

Instructions

1. 

Make the Avocado-Serrano Marinade:

• Blend: avocado, serrano, garlic, onion, lime juice, cilantro, olive oil, and salt in a blender or food processor until smooth.

• Add a little water or vinegar if it’s too thick.

• Taste and adjust salt/heat/lime.

2. 

Marinate the Shrimp:

• Toss shrimp in half of the avocado-serrano sauce.

• Let it sit for at least 15–30 minutes in the fridge.

3. 

Prepare the Mango-Pineapple Salsa:

• Mix all salsa ingredients in a bowl.

• Chill while shrimp cooks to let flavors meld.

4. 

Cook the Shrimp:

• Heat a pan with a little oil over medium-high heat.

• Cook shrimp 1–2 minutes per side until opaque and slightly browned.

• Optional: add a splash of marinade to pan and reduce slightly.

5. 

Assemble Tacos:

• Crisp tortillas in a pan or oven if desired.

• Place shrimp on tortilla, spoon mango-pineapple salsa on top, and drizzle with reserved green sauce.

• Finish with a lime wedge.

Optional Upgrades:

• Add shredded cabbage for crunch

• Sprinkle with cotija cheese

• Quick-pickle red onions for acidity