Shrimp tacos represent Baja California to me in every way. My friend Patti Lee requested this recipe from me on facebook today, so here it is. This is what we had for dinner last night.
Toss some pre cooked or raw shrimp in fresh lemon or lime juice, salt, pepper and 1/4 tsp cumin.
Grill until pink, about 2 mins. If the shrimp is already cooked, then just heat through, very quickly in a pan with a little oil.
Chop some cilantro, avocado, cabbage and green onions.
Heat corn tortillas in a little oil.
Mango salsa goes great with shrimp tacos. Ingredients are mango, cilantro, green onion, jalapeno, red bell pepper (orange segments and pineapple also work well if you don't have mango) and lime or lemon juice, salt and pepper.
This can also be served on flour tortillas if you can't buy fresh corn tortillas.
