Last week, I made the mistake of not posting tacos on Taco Tuesday. Man, did I hear it from you! Thanks for the input!
FOR THE TACOS
Juice of 3 limes
Chopped cilantro, plus more for garnish
2 garlic cloves, minced
1 tsp. cumin Olive oil Zest of
1 lime
Kosher salt, to taste
1 lb. shrimp, peeled and deveined
8 tortillas, warmed, for serving
Lime wedges, for squeezing
Plastic squeeze bottle, for drizzling the garlic-lime mayo
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator. Preheat your grill to medium heat. Grill shrimp until pink and opaque, about 3 minutes per side. Build tacos: add the salsa, then a few shrimp and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and a squeeze of lime. Pineapple Salsa 2 cups diced pineapple 1 cup diced tomatoes 1/4 cup diced red onion 1/4 cup cilantro leaves packed, chopped Juice from 1 lime 1 small jalapeno, finely minced Kosher salt, to taste In a bowl, combine pineapple, tomatoes, red onion, chopped cilantro, lime juice and minced jalapenos. Add salt, to taste. Stir until all ingredients are combined.
FOR THE GARLIC-LIME MAYO
1/3 c. Mayonnaise
2 tbsp. hot sauce Zest of
1 lime 1 tsp. garlic powder
Kosher salt, to taste
In a bowl, combine all ingredients. Whisk and season with salt.