Creamy Avocado, salty shrimp, and a few simple seasonings make these tacos crave-able AND great for entertaining. Make these and keep the additional heat from an oven or stove out of your house during these hot summer days.
Yay! Summer is here! And… ick, summer is here.
The Good News:
I’m so happy that the sun is out. There are a ridiculous amount of festivals and fairs to attend here in Chicago, and great moods in every direction. Pools are open, kids are happy, and summer treats surround me.
The Not 100% Good News:
It’s 93° with 80% humidity. Turning the oven on, despite having a working AC is not at all appetizing to me right now. After living in steamy places like Fort Lauderdale, NYC, Chicago, and of course Tallahassee, I’ve learned to have a couple of “go-to” recipes for days like this.
In fact, I used to make these back home in California when the Summer days reached the upper 90’s. The homes in Santa Barbara weren’t built with Air Conditioning, and the old bungalows like the one in which I lived, barely had any insulation at all! We’d gather between two fans, lay ice packs on our heads, and pray for the heat to go away. When it cooled down just enough to want to eat, these tacos were perfect!
You’ve heard of “No-Bake”? Well, have you tried “No-Cook?”
I don’t mean “Raw Foodist” kind of no cook. I just mean, no need to turn on the oven to have a great meal. This spin on ceviche is ridiculously quick and easy, but still comes out as an impressive meal for entertaining. To be honest, its one of my favorite dinners when the weather makes me say, “I just can’t”.
If you are feeling brave and willing to attempt a tiny bit of cooking, these are great with coconut rice (just replace the water with light coconut milk) and my Quick and Easy Cuban Style Black Beans. The trio makes for a healthy, light, and tropical summer dinner or lunch. Trust me when I say you will make this meal over and over again!
A Must-Have Kitchen “Gadget”
OK, I’m not big on uni-tools. They are goofy, expensive, take up space, and often don’t work any better than a pairing knife, peeler, etc. The Cloth Tortilla Warmer is one of the few exceptions to this rule. I LOVE this thing. I’m Guatemalan and eat a lot of tortillas, so I know tortillas and how to heat them. This cloth pouch with a sort of crunchy filling steams my tortillas perfectly and holds that heat. I can microwave them, then move the pouch to the table and serve them from there. And, its washable!
Easy California Shrimp Tacos; Because its too damn hot outside, NO Cooking Needed!
Makes 8 Tacos
- 1 lb. frozen cooked shrimp, shelled (preferably medium sized or larger)
- 1 small jalapeño, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1/4 cup cilantro, rough chopped
- 1/2 tsp garlic powder, NOT GARLIC SALT
- 1/4-1/2 tsp of salt, depends on your shrimp
- 2 limes, juiced
- Hot sauce, to taste
- 1 medium avocado
- 8 corn/wheat blend taco tortillas
I like La Tortilla Factory
(*Tip to defrost the shrimp: The easiest way to defrost the shrimp is to place it in a colander the night before, and put that into a larger bowl. Cover it with plastic wrap and leave it in the refrigerator overnight. If you forget to do this, don’t fret! Just rinse the shrimp in a colander under cold water until they are defrosted.)
- Dice the shrimp into 1/2″ pieces and toss them in a bowl with the jalapeños, tomatoes, and cilantro.
- Add in the garlic powder, salt, and lime juice, stirring to combine. Add in a bit of hot sauce at a time, tasting to be sure that its right for you.
- Just before serving, dice up the avocado and gently fold the chunks into the ceviche.
- Heat up your tortillas either on a pan, or with a tortilla warmer like this. I LOVE this thing!
- Divide the ceviche among the tortillas, and you are good to go!
Makes 8 Tacos