Let’s face it, we all need a reason to celebrate these days so why not make Cinco de Mayo that reason! Now that said, these recipes will be a go-to for me all summer long because they are sooo flavourful, fulfilling and refreshing too! On top of that, my husband told me these were the best tacos he’s ever had sooo I’m feeling like these will also be a great crowd pleaser too, once the world gets back to normal.
So about these Mexican Shrimp Tacos… for me, the combination of the Avocado-Mango salsa and Avocado Crema using Avocados From Mexico provides such a balance of flavours and textures. It’s a little unexpected too but my goodness, I will be making this combination so often now that I know how good it is. So often when you eat tacos, they can be great when you first assemble them but within 5 minutes, they are soggy. These are not that! The Avocado-Mango salsa is refreshing without being so ‘liquidy’ like a traditional salsa and when paired with the spicy Mexican shrimp, it becomes the perfect balance of sweet and spicy. Since I find cheese and seafood to be an odd pairing, the Avocado Crema with Avocados From Mexico adds a delicious creamy component without a cheese – so I highly recommend you include both these condiments!
Now that leads me to the margaritas. Do not sleep on these margs!!! You might think putting avocados in a margarita is a little out of the box – which it kind of is – but in the best way! It’s basically like adding a slushie component to the drink, without having to use something like coconut milk or a sugary slushie mix. The Avocados From Mexico make this drink sooo luscious and drinkable that I (no joke) drank mine, then my husband’s, then made another batch later that night and drank those too!
The best part of all the recipes that I share today is that they can be dialed up or down in spice and the margaritas can be made virgin (like mine) or a little stronger too, depending what your mood is! So there’s really something for everyone here, all summer long!
Recipe for Spicy Avocado-Coconut Margaritas
Ingredients (Makes 2 + additional spicy syrup that can be refrigerated for a week)
Spicy Simple Syrup:
- 2 serrano*** peppers, sliced with seeds
- 2.5 cups of water
- 1 cup white sugar
Margarita Mix:
- 1/2 an Avocado From Mexico
- 4 oz unsweetened coconut water
- 1oz freshly squeezed orange juice
- 1/2 oz lime cordial
- Juice from 2 limes
- 2-4 tsp spicy simple syrup (to taste)
- If adding alcohol, 2.5oz white tequila
- Ice
Rim:
- 1 tbsp unsweetened shredded coconut
- 1 tbsp powdered sugar
- 1 tbsp tajin
- 4 slices of jalapeño for garnish
*** A note on the peppers: you can dial the spice up or down, depending on how spicy you like it. For mild to medium spice, opt for two jalapeño peppers. For medium to hot spice, opt for two serrano peppers. For extreme spice, opt for 2 habanero peppers. Regardless of the peppers you choose to use, make sure you use gloves when handling and never touch your face before removing gloves and washing your hands. You’ll also want to make sure you’re in a well ventilated area, with a fan on or window open because the fumes from the boiling peppers can be quite strong – especially with habaneros. I’ve made this simple syrup with all three varieties of peppers and it turns out great either way!
Preparation:
- For the Spicy Simple Syrup: Bring water to a boil then add sliced serrano peppers (or the variety you choose). Simmer, uncovered, for 15 minutes. There should be approximately one cup of water remaining after 15 minutes. Using a slotted spoon, remove the peppers and return the strained water to low-medium heat and whisk in the sugar. Whisk the sugar until fully dissolved then remove from heat. Place into a container and into the freezer to cool quickly or make ahead and cool in the fridge.
- For the Margarita Mix: In a blender, combine the 1/2 an Avocado From Mexico, coconut water, orange juice, lime cordial, and lime juice and mix well. Add 1 tsp of spicy syrup at a time, mix and taste until it’s spicy enough to your taste. If adding alcohol, add tequila and mix well.
- For the Rim, mix ~ 1tbsp coconut and ~ 1 tbsp powdered sugar then place on a small plate. On another small plate, add ~1 tbsp of tajin. Rim the glass with a cut lime then rim half the glass with tajin and half with the coconut sugar mixture.
- Fill the glasses with ice and pour in the margarita mix. Cheers!
Recipe for Mexican Shrimp Tacos with Avocado-Mango Salsa & Avocado Crema
Ingredients (makes ~ 6-8 tacos + additional salsa to be enjoyed with chips or whatever your heart desires!)
Avocado-Mango Salsa
- 2 Avocados From Mexico, pitted and diced
- 1 mango, pitted and diced
- 1 jalapeño, deseeded and diced
- 1/2 cup red onion, diced
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Juice from 2 limes
- 3 tbsp cilantro, chopped
Avocado Crema
- 1 Avocado From Mexico, pitted and diced
- 1/4 cup 14% sour cream
- Juice from 1 lime
- 1 tsp kosher salt
- 1/4 tsp garlic powder
- 1/4 tsp cumin
Mexican Shrimp
- 1 lb large shrimp, peeled, deveined and tails removed
- 1/4 tsp cayenne pepper
- 1/4 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1 tbsp oil for sauteing
- 6-8 soft shell tortillas, warmed
Preparation:
- To make the Avocado-Mango Salsa, combine all the ingredients and chill in the fridge until ready to serve.
- To make the Avocado Crema, combine all the ingredients in a blender or food processor and blend until smooth. Chill in the fridge until ready to serve.
- To make the Mexican Shrimp, remove the tails, rinse and pat dry. Mix together all the spices then toss to coat the shrimp completely. Preheat a skillet over medium-high heat with the oil. Add the shrimp and cook, flipping a couple times, for about 5 minutes or until opaque and cooked through.
- Warm the tortilla shells on a stove top or grill then to each one, spread a spoonful of the avocado crema, followed by 3-4 shrimp and top with the avocado-mango salsa + more cilantro if desired. Enjoy!
CHEZ CHANELLE 