Cabo Shrimp Tacos Recipe
Corn tortillas, grilled shrimp, apple-pineapple pico de gallo, avocado sour cream, Spanish rice.
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Ingredients
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Tacos
Pico de Gallo
Avocado Sour Cream
Spanish Rice
Method
Tacos
- 1
- 2
Grill the Shrimp
Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.
- 3
Warm the Tortillas
On the grill or in a dry skillet, warm the corn tortillas for about 30 seconds on each side until they are pliable. Keep them warm in a clean kitchen towel.
Pico de Gallo
- 4
Mix the Ingredients
In a medium bowl, combine the diced apple, diced pineapple, finely chopped red onion, and chopped cilantro.
- 5
Season the Pico de Gallo
Add lime juice and salt to the bowl. Mix well to combine all ingredients and set aside for flavors to meld.
Avocado Sour Cream
- 6
Prepare the Avocado
In a blender or food processor, add the ripe avocado, sour cream, lime juice, and salt.
- 7
Blend Until Smooth
Blend the mixture until smooth and creamy. Adjust salt to taste, and set aside.
Spanish Rice
- 8
- 9
Add the Rice and Liquids
Add the white rice to the saucepan and stir to coat the rice with oil. Pour in water and tomato sauce, and season with salt.
- 10
Simmer the Rice
Bring to a boil, then reduce heat to low, cover, and let it simmer for about 20 minutes or until the rice is cooked and liquid is absorbed. Fluff with a fork before serving.