The hint of warmth in the air put me in spring/summer mode, when I like nothing more than noshing on seafood and Mexican food. There’s just something about warm weather that screams margaritas and guacamole and fish tacos. So last night, I got my fix a little early in the season with shrimp tacos.
I mixed up a quick marinade of olive oil, lime juice, salt, cayenne pepper, cumin, cilantro, and two cloves of garlic. I made salsa and guacamole and sauteed the shrimp for a few minutes (they cook reeeaaaallly quickly). We assembled our tacos with warmed up corn tortillas, a bit of guac, cilantro, salsa and red cabbage and dug in. While I think I’d prefer the shrimp grilled next time, they made for a relatively easy weeknight meal and were totally satisfying. If you want to mix it up, the shrimp could easily be substituted for flank steak or chicken or mahi mahi fillets.
Adding this one to the rotation of go-to weeknight dinners.
