There are so many great recipes on the site, so I had a hard time picking just one to try. I found a recipe for Blackened Shrimp Tacos with Avocado Cream that I amended so that I could use groceries that I already had on hand. Here is what I did:
1/2 cup sugar
1 onion, julienned
2 avocados from Mexico, halved, pitted and peeled
1/4 cup sour cream
1 1/2 limes, juiced
2 cups coleslaw (I used the pre-packaged coleslaw)
2 tablespoons canola oil
1 pound peeled and deveined medium shrimp
1 tablespoon taco seasoning
Whole wheat tortillas
Combine the vinegar and sugar in a small saucepan, boil for 1 minute. Julienne the onions and put into a bowl. Pour the vinegar mixture over onions; chill until ready to serve. You can make this in advance if needed (and will allow for the mixture to cool more).
Using a blender or bullet, puree avocados, sour cream and half of the lime juice. Scoop into a small bowl.
In another bowl, combine the coleslaw, half of the oil, the remaining lime juice and a pinch of salt. Mix well.
Season shrimp with taco seasoning (I used my homemade seasoning). Use remaining oil for a skillet, heat skillet, add shrimp and sauté for no more than 2-3 minutes.
Prepare your tacos using a tortilla, coleslaw mixture, avocado cream, onions and garnish with fresh cilantro.
We had these for lunch, and they were a perfect summer lunch! We all enjoyed them, and the baby was eating the avocado cream straight! I think that my husband and oldest son re-discovered that they do like avocados, which is good, since the baby and I both love them! These are tacos that we will make again, especially with the hot days of summer upon us. They were so fresh tasting!
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