Is Your Avocado Ripe?

I don't know about you, but I always have a hard time determining what stage of ripeness avocados are - whether it be the ones I have at home or at the store. Often I end up disappointed, either cutting into one that is still rock hard, or one that is waaaaay to ripe.  And then I found this chart, and it has been a HUGE help.  I didn't create this chart, so to whoever made it, I thank you!

Shrimp Tacos with Avocado Cream

Do you love Avocados?  I sure do!  And how happy was I to discover the new Avocados From Mexico recipe website "Recipes From Avocado Lovers"!!  It is a great site for recipe lovers like me to find new recipes to try.  Not only that, the website also allows us to share our favourite avocado recipes, download ringtones, wallpapers and other fun items to show avocado love!

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 of white vinegar
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
Fresh cilantro                       

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. 

VERDICT:
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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