Thursday, May 30, 2013

Honey Lime Shrimp Tacos with Creamy Avocado Sauce

Creamy avocado sauce? Yes, that's what I said! And yes, it TOTALLY took these tacos over the edge! The shrimp was easy, the sauce was easy, the meal was yummy! What more do you want from a weeknight meal!? Enjoy!

Marinate the Honey Lime Shrimp first. Prepare the veggies and avocado sauce while the shrimp is marinating.

The recipe for the Honey Lime Shrimp is from the blog The Dough Will Rise Again:
Honey Lime Shrimp

1/2 pound large shrimp, peeled and deveined <I used 3/4 pound>
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat <I gave the pan a light misting of olive oil to keep the shrimp from sticking>.

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 45 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Creamy Avocado Sauce: (Wooden Spoon Diaries recipe)

1 ripe avocado
1/2 to 1 whole jalapeno, depending on how spicy you like it (the seeds are the hottest part)
Large handful of cilantro, about 1/2 cup, stems removed
Juice of one lime
1 green onion
2 garlic cloves
6 oz container of plain Greek yogurt
1/4 cup milk (using less or more depending on how thick you like the sauce)
1/4 tsp ground coriander OR ground cumin (whatever you have in your cupboard will work)
Salt & pepper to taste
Combine all ingredients in a blender or food processor. Blend until fully combined and creamy. Refrigerate until ready to use. Any extra sauce can be used as a scrumptious dip for tortilla chips!
Cabbage, shredded
Carrots, sliced
Jalapeno, sliced (optional)
Corn tortillas
To assemble tacos place shredded cabbage and shredded carrots on a warm tortilla. Next layer cooked Honey Lime Shrimp and Creamy Avocado Sauce. Enjoy!

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