Recipes: Shrimp Tacos with Blueberry Avocado Salsa

I know what you're thinking. "Shrimp and blueberries??" I have one word for you.


I can't take credit for this recipe. It came from my latest issue of Self magazine (which sometimes does have home run recipes). This one, though, they really hit out of the park. 

For the shrimp:
5 oz shrimp
1 tsp garlic powder
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp paprika
1 tsp lime juice
1 tsp olive oil

The recipe calls for 5 ounces of shrimp. I just used the rest of my frozen shrimp and didn't bother to measure because, well, I don't measure anything. Same for the rest of the spices. I use the good ol' ratio method, and it serves me well. I also used lemon juice accidentally because I was watching MasterChef and only half paying attention to what I was cooking. (Oh, the irony.)

Anyway, it was delicious.

I also went ahead and put the olive oil in the mixture rather than adding it directly to the pan later, because the mixture was a bit dry and I wanted to let the shrimp marinate in it for a few minutes. It worked well.

For the salsa:
1/2 avocado, chopped
1/2 cup blueberries
1/4 cup cilantro, chopped
1 tsp lime juice
Salt and pepper to taste

The recipe called for 1/4 avocado, but I love avocado. More avocado, I say. 

I used fresh frozen blueberries. Meaning, when blueberries were $0.99 a pint in July, I was that crazy person buying 12 pints (seriously) and then I froze them. Especially for recipes like this, they work great. Most frozen fruit has sugar added, and when you can find it without sugar added, it's stupid expensive. I measured out 1/2 cup of frozen blueberries and then just soaked them in a cup of warm water for 5 minutes.

It also called for 1 tbsp cilantro but... that's just silly. A tablespoon?

And I used lemon juice again. Still watching MasterChef.

Chop everything up and mix.

Since I was still watching MasterChef, I felt obligated to "plate" my new recipe. Fancy, huh?

Graham Elliot would offer up a kind "Well, the salsa is colorful!"

Gordon Ramsey would yell "Pathetic!"

Joe Bastianich would simply shake his head and walk away.

(I digress. If you aren't a MasterChef fan, just ignore that part.)

The white stuff is Greek yogurt. You could use sour cream.

I also obviously used lettuce for the shell. You could definitely use a traditional tortilla.

But seriously, this recipe is delicious. Because I was preoccupied watching actual chefs, I didn't bother to taste anything along the way. So when I actually sat down and took the first bite, I was honestly expecting it to be gross. It was amazing. Spicy (but not too spicy), flavorful shrimp with the sweet and creamy salsa... seriously. It's awesome.

I did one of my favorite sides - tomato stacks with fresh mozzarella slices, balsamic vinegar and basil from my garden. It hits the spot every time!

1 comment:

  1. Awesome combination of my favorite foods. I have got to do this. Thank you.