Welcome to another culinary experience in my Kookio Cooking Journey! Today, I will share a recipe I made from the fruit of the sea: Shrimps. I will cook them and turn them into the irresistible world of Bronzed Shrimp Tacos with Avocado Crema. Tacos are just delicious. Growing up, tacos were always there for me, making my days better! So I wanted to cook some tacos myself and share my experience. So, get ready for a flavor-packed journey!
Preparing the Shrimp:
First things first, I defrost and rinse the shrimp. Then, I get down to business, removing their tails and butterflying them. Lucky for me, these shrimp are already deveined, making my job easier. After that, I make sure to pat them really dry. A crucial step to ensure that perfect sear later on!
Seasoning the Shrimp:
In a bowl, I concoct a flavorful marinade with olive oil, cumin, salt, garlic powder, paprika, chipotle lime garlic salt, and a dash of black pepper. I crush and mince some garlic cloves and add them to the mix. Then, I toss the shrimp in this fragrant mixture until they're all evenly coated. I let them sit for a few minutes, allowing them to soak up all that deliciousness.
Preparing the Pico de Gallo:
Time to chop! I dice the tomato, red onion, and jalapeño into fine pieces. Then, I chop up some fresh cilantro. In a bowl, I combine these vibrant ingredients, squeezing in the juice of a lime and sprinkling them with salt. A quick mix, and my pico de gallo is ready to go.
Making the Avocado Crema:
Into the blender goes the avocado flesh, along with garlic cloves, cilantro, cumin, lime juice, salt, and sour cream. I blend until everything is smooth and creamy, adjusting the seasoning to my liking.
Cooking the Shrimp:
I heat up a skillet over medium-high heat. Once it's nice and hot, I add the marinated shrimp in a single layer, letting them sizzle away for 2-3 minutes on each side until they're beautifully bronzed and cooked through. Gotta be careful not to overcook them!
Assembling the Tacos:
Time to bring it all together! I warm up some tortillas, either on a skillet or in the microwave. Then, I fill each tortilla with a generous portion of the bronzed shrimp. On top goes a dollop of that creamy avocado crema and a spoonful of the vibrant pico de gallo. For an extra touch of flavor, I sprinkle on some crumbled Cotija cheese.
Serving and Enjoying:
With everything assembled, it's time to dig in! I serve up these Bronzed Shrimp Tacos hot and fresh, savoring every delicious bite.
All and all these tacos were amazing! The combination of the tortilla, de grilled shrimp, the pico de gallo and the Avocado crema were simply spectacular, just like back in the day. Quick shoutout to my friend Vesela Asenova for sharing the recipe with me. Feel free to try this recipe and please don't forget to grab some napkins, as these tacos might get messy but oh-so-worth-it! There you have it, folks! An amazing recipe for Bronzed Shrimp Tacos with Avocado Crema that's sure to impress your family and friends, just as it did to me!