The weekly meal plan started with a lovely menu item of shrimp tacos on Wednesday night, but in the crazy perfect mess that was last week’s evenings, (did someone say three days to prepare for a big meeting?) it gradually slipped to the weekend. But that’s okay, because after a mostly action-packed and fun Saturday, this was a fairly easy meal to pull off before settling in to relax with the husband for the rest of the night.
Although I did plan to cook again on Sunday to send him off on his travels with a homecooked meal, I decided dining out at one of our favorite restaurants was much-needed. We went to church in the morning and then afterward, while he prepared for his newest client, I worked in the yard for five.hours.straight. Squatting to carry 50-pound yard waste bags about 40 feet or so has reminded me I have hamstrings and glutes! On the bright side, the back yard is coming along nicely. Can’t wait to post before and after pictures, although it may be at the end of the summer by the time we (I) finish.
Anyhow, I was really, really trying to post this yesterday but with the yard work and dinner, it was soon time for Game of Thrones and bed time. Plus, it was the last day of the 5-week span the husband and I had with him HOME. Needless to say the house is way too quiet tonight. I will share more later this week. In the meantime, enjoy this great spring/summer time recipe. I think it would be great for a week night meal because I prepped and cooked it in about 30 minutes.
Grilled Shrimp Tacos with Mango Avocado Salsa
Servings: 2 adults (with some leftover salsa)
- 12 large shrimp* (I use the shelled and frozen kind from Publix and defrost them in a bowl of water for 15 minutes.) *Adjust number of shrimp for your appetite. This was enough to feed two adults with two tacos each. No leftover shrimp.
- 1 mango, peeled and diced into ½ inch cubes
- 1 avocado, peeled and diced into ½ inch cubes
- ¼ of a purple onion, diced
- The juice of one lime, divided
- 1 Tbsp of vegetable oil
- A pinch of kosher salt
- 4 (5-inch) corn tortillas
- Dry seasoning mix:
- 1 Tbsp of chilli powder
- 1 tsp of garlic powder
- 1 tsp of cumin
- ½ tsp of kosher salt
- 2 Tbsp of 0% fat Greek yogurt
- 1 tsp of sriracha (adjust for level of spiciness desired)
1) Thaw shrimp in bowl of cold water for 15 minutes. Meanwhile, you can prepare the salsa ingredients (peeling and cubing the mango and avocado, etc.) Once the shrimp are thawed, remove shells and dry with paper towels. Squeeze the juice of half a lime over the shrimp in a bowl to allow them to marinate while you finish preparing the salsa and side dishes.
2) Place the mango, avocado and onion in a bowl. Add the lime juice from the second half of the lime, vegetable oil, and salt. Toss gently to combine. Set aside to marinate while you prepare any side dishes.
3) Heat a grill pan to medium-high heat. Mix together the dry seasoning in a small bowl. Pour the lime juice off the shrimp. Shake the dry seasoning over the shrimp and toss to coat. Place up to 12 shrimp on the grill pan at a time and cook for 2-3 minutes on each side. Remove the shrimp from the grill pan and keep warm.
4) Place two corn tortillas at a time on the grill to warm them, but do not overcook as then they will break. Plate each taco shell with 3 shrimp and two spoonfuls of the salsa.
Optional: This taco really doesn’t need a cheese or sour cream, but if you are looking to add more spice and/or you just can’t live without dairy, then mix together the Greek yogurt and the sriracha sauce until blended and add a dollop to the top of the tacos.
Recommended side dish:
Watermelon and Feta Salad
Servings: 2 adults
- 2 cups of seeded watermelon, diced into 1-inch cubes
- ½ cup of crumbled feta cheese (reduced fat if possible)
- 1 Tbsp of diced purple onion
- The zest of one lemon (lime is okay too if that’s more convenient)
- 1 Tbsp of balsamic vinegar*
- 2 Tbsp of extra virgin olive oil
- A pinch of kosher salt
- A chiffonade of 3-4 basil leaves (to net approximately 2 Tbsp)
1) Combine watermelon, feta and onion in a bowl. Toss to combine.
2) Add lemon juice, vinegar, oil, salt and basil to bowl and gently mix all ingredients. Refrigerate until ready to serve.
*Recipes I researched for this side dish called for white balsamic vinegar. I didn’t have any but I totally understand why a colorless vinegar would improve the appearance of this dish. The brown vinegar immediately dyed the feta and turned the watermelon into an ugly pink color.
Here’s the finished plate.
Have a great week everyone! I’ll be remembering what it’s like to over-plan my week nights while the husband is traveling again!