Spicy Shrimp Tacos With Chunky Guacamole

I scooped up a pound of beautiful tiger shrimp at the farmers market the other day and initially thought I would grill them up with the shells on. That, however, is not what happened. You see, my mind led me to my stomach and my stomach told me to make shrimp tacos. 

We love Mexican inspired food in our house, so there are plenty of taco nights with local grass-fed beef or fish. With these local shrimp (off the coast in Myrtle Beach) these tacos got kicked up a notch. 

So, I make guacamole as much as I can, because the store bought stuff just has too many other added things in there, some of which I can't even pronounce. I prefer to eat what I can read. When I don't have homemade guacamole in the house (usually it's gone within a meal) eat an avocado everyday - not only because they are delicious but also for the benefits. Here are a few -

Happy heart. Yep, I've known of people fearful of avocados because they think they "have too much fat". But, the oleic acid actually helps reduce LDL cholesterol and increase HDL cholesterol (the good stuff). If you have low cholesterol, this is a good addition to your diet.

Folate. For my pregnant or soon to be pregnant ladies, an avocado provides a good amount of this vitamin which is known to cut the risk of birth defects.

Regulate sugar levels. That good fat slows down digestion and regulates spikes after a meal.

Good source of fiber. Soluble fiber slows breakdown of carbohydrates which make you feel fuller longer. So, if you are trying to lose weight - avocados might help because you'll be satisfied for a longer period of time.

Contain lutein. This is a carotenoid that works as an antioxidant. Paired with fruits or vegetables, it helps absorb carotenoids too.

That said, here's the recipe for the shrimp tacos & the homemade chunky guacamole (with a kick).

1lb tiger shrimp (peeled & deveined)
2 tbsp olive oil
2 cloves garlic, minced
1/4 jalapeno pepper
1 lime, squeezed
1/2 tsp cayenne powder
1/2 tsp chipotle chili powder
1/2 tsp cumin
Salt/pepper to taste

2 avocados
1 lime, squeezed
2 cloves garlic, minced
1/2 jalapeno pepper, seeded & minced
1/2 red onion
1 large tomato, seeded & diced
1-2 tbsp cilantro, diced
1/2 tsp cayenne powder
1/2 tsp chipotle chili powder
1/2 tsp cumin

For the spicy shrimp, pull out a large sauce pan and warm up the olive oil. Then, add the garlic and jalapeño pepper and let cook for 2-3 minutes on medium heat. Add in the shrimp, layer in the seasoning and pour in the lime juice. Cook for 8-10 minutes.

For the guacamole, start by mashing the avocado in a medium-sized bowl (if your avocados aren’t ripe, this will be tricky). Add the juice from your lime and mix together, then let sit in the refrigerator. Next, mix the garlic, jalapeño, red onion, tomato, and cilantro. Fold the mixture into the bowl with the avocados and mix together. Lastly, mix in your seasonings. 

I like things spicy, so this recipe does have a kick to it. If you are sensitive to spice or have a kiddo that is, ease up on some of the seasonings and skip the jalapeño.

We had leftovers so the next day I topped my shrimp on a salad (a deconstructed taco) and it was delicious!