Goop Recipe: Baja Style Tacos

I just added avocado to Gwenyth’s recipe and changed up the pico de gallo a little.  Can’t eat tacos without em’!  This is a great 30 min recipe, especially if four hands are available. One person can work on the pico while the other prepares the shrimp.

serves 2

Pico de Gallo

• 1/2 pint cherry tomatoes
• 1/2 onion minced
• 1/2 jalepeno minced
• 1 garlic clove minced
• cilantro roughly chopped
• 1/2 lime
• s & p

Quarter cherry tomatoes, toss with all the other ingredients.  

Baja Tacos

• 18 large peeled deveined shrimps
• 1-2 lime
• olive oil
• 6 red chile tortillas (or whatever you prefer, though the chile tortillas are fantastic)
• pico de gallo
• 1 avocado cubed
• s & p

Prepare the shrimps (let it come to room temp), squeeze 1 lime over add a bit of olive oil, and salt.  Heat a pan med-high and sear each side of the shrimps until browned (about 1-2 min each).  If you are fancy you can heat the tortillas individually in another pan, but I’m lazy so I just stick them in the microwave for 10 seconds.  Squeeze lime and salt avocados.  Pile shrimp, pico de gallo, avocado, and a squeeze of lime and enjoy immensely!