Succulent Shrimp Tacos with Avocado and Cotija Cheese
Serves 4
2 Tablespoons vegetable oil or other light cooking oil
1 onion, peeled and cut into strips1 red bell pepper and 1 yellow bell pepper, cored, seeded and cut into 1/2 inch strips, then cut the strips in half
1 1/2 pounds large shrimp, peeled and deveined, tails removed
1/4 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup fresh lime juice, divided
2 large ripe avocado, peeled, seed removed, cut into large chunks
2 red ripe tomato, cored, seeded and cut into chunks
1 cup fresh cilantro, finely chopped
kosher salt to taste
8 gluten free corn tortillas
1/2 cup Cotija cheese, divided
1. Saute Onion: In a large skillet, heat oil over medium heat. When oil shimmers, add onion and cook until onion begins to soften, about 3 minutes.
2. Cook Peppers: Add peppers and toss to combine. Cook until peppers and onions are soft, about 4 more minutes. Remove from skillet and place in a medium bowl.
3. Cook Shrimp: Return skillet to heat, add shrimp and let cook 1 minute, undisturbed. Stir shrimp, sprinkle with cumin and chili powder, and continue to cook for about 2 minutes. Add 1/4 cup lime juice to skillet, toss to coat shrimp.
4. Finish Shrimp: Cook shrimp until pink and cooked through, another 2 or 3 minutes. Return peppers and onions to the skillet with the shrimp and toss to combine.
5. Warm Tortillas: While, shrimp finish cooking, warm tortillas on both sides in a dry skillet over medium-high heat.
6. Finish Salad: While shrimp and peppers are warming and tortillas are heating, toss avocado, tomato, remaining 1/4 cup lime juice and cilantro in a small bowl to combine. Add kosher salt to taste.
7. Serve & Enjoy: To serve, place heated tortillas on plate. Top tortillas with shrimp mixture. Add a generous scoop of avocado and tomato mixture on top of that. Sprinkle with crumbled Cotija cheese. Enjoy.
