Sunday, August 26, 2012

Scrumptious Shrimp Tacos with "Pesto" Guacamole

Tonight I had basil from our little herb garden and some juicy fat shrimp from WF on hand.  I decided to make these tacos...for short "cholesterol tacos."  :)  But who's counting.  They were delicious.

Shrimp:

Toss 1 pound of shrimp in about 1.5 tbs of olive oil, about a teaspoon each of cumin, chili, and garlic powders, salt and pepper to taste.  Marinate for up to an hour.

Guacamole:

In food processor combine a great big bunch of fresh basil (about 1.5 cups packed), four cloves of garlic, some olive oil (enough to get the processor going) and juice of half a lemon (lime would've worked better).  In a separate bowl, mash two avocados.  Add basil mixture to the avocados.

Serve shrimp and guacamole with tortilla shells and any other tortilla toppings you like.

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