Story originally appeared on FoodCary.
Cary, NC – Ever since our kids flew the coop, my husband and I have been enjoying making food that we like and eating at all kinds of crazy hours, many times as late as 9 PM. One of our recent late-night summer meals was a dinner of Shrimp Tacos with homemade guacamole and pico de gallo. Fresh and spicy and perfect for our overheated summer here in Cary, NC.
These tacos are super fast to make and most of the ingredients you probably already have. At least we do. Our refrigerator always has a stack of seven-inch flour tortillas from Trader Joe’s, plum tomatoes and Vidalia onions, as well as plenty of citrus fruits.
Avocados are a produce staple with at least one or two ripening on our counter. The freezer usually has a bag of frozen, peeled and de-veined shrimp as well. Add to that a can of beans and some readily available spices and that’s all you need for a splendid, restaurant-worthy meal. This recipe serves two empty-nesters. If you have a larger group double or triple the recipe.
- 16 fresh or frozen shrimp, peeled, de-veined, defrosted and roughly half a pound each
- Four seven-inch flour tortillas
- Chili pepper
- Garlic powder
- Salt and pepper
- Tajin spice (dehydrated Asian chili-lime)
- One lime
- One lemon
- 1/2 cucumber, peeled
- Two plum tomatoes
- One vidalia onion, peeled
- 1/2 red pepper
- One ripe avocado
- Garlic clove
- Extra virgin olive oil
- One can of black beans, rinsed and drained
To see the full recipe, go to FoodCary.com.
Story and photos by Lindsey Chester.