As our time in Fort Worth came to a close, we spent a lot of time filling up on our favorite Texas foods. This included plenty of Gulf Coast shrimp…
Spicy Shrimp Tacos with Avocado Salsa
Serves 2 to 4
For tacos:
1 to 1 1/2 pounds of shrimp, peeled and tails removed
2 tsp chili powder
1 tsp cumin
1 tsp cayenne
2 cloves garlic, minced
1/3 cup olive oil
corn tortillas
shredded cabbage, optional
coarsely chopped cilantro, optional
Put peeled shrimp into a gallon-sized zip-top plastic bag. Sprinkle with spices. Add minced garlic. Pour olive oil into bag. Using hands distribute spice mixture over shrimp until well-covered. Let marinate for about 30 minutes.
Grill over medium high heat for 2 to 3 minutes on each side, or until shrimp are translucent.
You can grill the tortillas, too, until lightly charred but still pliable. Or, you can heat them on a skillet on the stovetop or in the microwave.
For salsa:
1 small onion
1 jalapeno
1 clove garlic
4 small to medium tomatillos, husked and rinsed
2 small avocados, peeled and seeded
1 tsp Kosher salt
1 Tbsp lime zest
juice of 1 lime
Finely dice onion, jalapeno, and garlic.
You can use a food processor, if you have one. Pour into a bowl.
Coarsely chop tomatillos.
Sprinkle with salt and lime zest. Add lime juice and stir.
