Salsa
- 2 large avocados, diced
- 1 lime, zest and juice
- 1 jalapeno pepper, diced (optional)
- 1/4 cup cilantro
- Salt and Pepper, to taste
Shrimp Tacos
- 2 teaspoons honey
- 1/4 teaspoon red pepper flakes
- 3 tablespoons lime juice
- 1 lb. shrimp, shelled, deveined, any size
- 2 tablespoons olive oil
- 8-10 small flour or corn tortillas, warmed
- Salt and Pepper, to taste
For the salsa, mix all ingredients in a medium bowl. Cover. Refrigerate for at least an hour for the best flavor.
For the tacos, mix the first 4 ingredients (through shrimp) in a bowl with salt and pepper. Bring a large skillet up to medium-high heat. Add oil. Cook shrimp mixture for 2-3 minutes or until shrimp turns opaque in color.
To serve, divide the cooked shrimp among the tortillas. Top with desired amount of Avocado Salsa. Serve immediately.
