Shrimp Tacos topped with Tropical Guacamole Salad and a Creamy Lime Sauce…wow, doesn’t that sound delicious! This is my personal creation made in my kitchen this week and it embodies all the “fresh flavors” that I have always wanted to include in my food. Fresh Flavors….Those two words were my inspiration a couple of years ago when I began dabbling in the personal chef business….aka fresh flavors by frankie was born. Today, I am a part-time personal chef/food blogger and I always try to keep those two words in my mind when I am in my art studio: My Kitchen!
Shrimp and Mexican were my obvious cravings when I began developing this recipe and I wanted to keep it on the light side so adding avocados and tropical fruit such as mango and pineapple seemed to be a tasty choice. Now, I must confess that when I was “creating” this recipe this week, I was doing a lot of tasting and adding. My plan changed often so I didn’t take as many pictures as I normally do. I didn’t even take a picture of my Tropical Guacamole Salad but you can see it a bit in the photo above. I will be making this recipe again very soon and I will make sure to update my pictures :-)! The recipe serves 8 generous portions (2 tacos each).
My husband, Jeff, slathers sour cream all over every Mexican dish he has and he has really been on a quest to lose weight before our trip to Mexico in May to celebrate his 50th birthday. I knew I had to figure out a way to keep some sour cream in the recipe but make into a lighter sauce that would satisfy his cravings. Viola! Creamy Lime Sauce was born!
Creamy Lime Sauce
- 1/2 cup fresh lime juice (do not use store bought!….remember, FRESH FLAVORS)
- 1/2 cup LIGHT sour cream
- 1 teaspoon of sugar
- 2 teaspoons of minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of ground cumin
- 1 tablespoon of hot sauce (more if you like)
- 1 tablespoon of chopped cilantro (more if you like)
- 1/4 cup olive oil
Combine first 10 ingredients (all except oil). Slowly drizzle in oil, whisking to emulsify. Refrigerate for at least 30 minutes for flavors to meld. Can be made a day ahead and will keep in fridge so several days after as well.
On to the Tropical Guacamole Salad!
Tropical Guacamole Salad
- 1 mango, pitted, peeled, and cubed
- 1/4 pineapple, peeled and cubed
- 1 cup grape tomatoes, halved
- 1/2 cup green onions, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons of jalepeno, seeded and minced
- 2 avocados, peeled, pitted, and chopped
- Salt and Pepper to taste
Combine all ingredients and refrigerate for at least 30 minutes.
Just an FYI…this would be great on anything and I even snacked on it by itself the next day! The lime juice helped the guacamole from turning brown too fast.
Lime-Marinated Shrimp Tacos
- 1/4 cup lime juice
- 2 tablespoons of minced garlic
- 2 tablespoons of olive oil
- 2-3 tablespoons of Cajun Seasoning (depends on how spicy you like it)
- 2 lbs. shrimp
- Tortillas of your choice (I had whole wheat and Jeff had corn)
Whisk together the lime juice, garlic, and olive oil. Add the shrimp and marinate in the refrigerator for 1-4 hours.
Drain the marinade and rub shrimp with the Cajun Seasoning. Thread shrimp onto skewers.
Preheat your grill to high. Brush grill grate with olive oil. (Note: I used my indoor grill pan that day since the weather was not cooperating.) Grill shrimp 2-3 minutes on each side until cooked through.
Now it’s time to prepare your taco! Place 4-5 Shrimp on tortilla, add a couple of heaping tablespoons of the Tropical Guacamole Salad, and top with a couple of teaspoons of the Creamy Lime Sauce. Serve with your favorite Mexican side dish (I prepared Mexican Black Beans with Corn) and savor that first bite! Yum!
Bottom Line: This recipe will wow crowds…it truly is that good! Add it to your Cinco De Mayo celebration in May for a sensational burst of flavor! Enjoy and Keep on Cooking!