Ingredients
Scale
For the Shrimp:
- ½ pound Shrimp shelled and deveined
- ¼ cup EVOO
- Juice from 3 small Limes
- 1 Habanero finely chopped
- 1 tsp Honey
- Dash of Sea Salt
- Dash of Pepper
- ¼ cup Water
- 1 Tbs fresh chopped Cilantro
For the Salsa:
- 2 Avocados
- 1 large lime
- ¼ cup chopped fresh cilantro
- 4 roma tomatoes chopped
- 3 cloves minced garlic
- ¼ cup green onion chopped
- ¼ cup green pepper chopped
- ¼ cup red pepper chopped
- ¼ cup orange pepper chopped
- 1 habanero pepper chopped
- Salt and Pepper to taste
- Use Corn Tortillas to make these tacos Gluten Free
Instructions
- If your shrimp is frozen, thaw in a bowl of cold water. Drain and switch out water every 10 min until thawed.
- In shallow pan (I use a pie plate) add Shrimp, EVOO, Lime juice, Habanero, Honey, Salt, Pepper, Water, and Cilantro.
- Marinade for about 20 minutes.
- While Shrimp is marinading, prepare the salsa.
- Chop up all ingredients for the Salsa and add them to a medium size bowl.
- Note: You can make the salsa up to a day ahead of time, just don’t add the Avocado until you are ready to serve.
- Once Shrimp is done marinading, add the Shrimp and the marinade to a large pan and saute for about 5 minutes on med-high heat until Shrimp and pink and cooked through.
- Add Salsa to Corn Tortilla shells, then top with Shrimp.
- Enjoy!
- Category: Main