Shrimp Tacos for Sharing!


This past weekend one of my dear friends came out for a visit and we truly stocked up on girlfriend time!  Lots of visiting, lots of coffee, lots of laughs, lots of cocktails, and lots of love!  The weather was anything but balmy but I decided to heat us up from within with our Saturday supper of Spicy Shrimp Tacos and Bacon-wrapped Jalapeño Poppers!  The food was great and so was the company! (Hop on over to “Cheers” for the recipe for a great refreshing cocktail to serve alongside this meal!)


Mango Avocado Salsa:

  • 1 mango, peeled and diced
  • 1 avocado, peeled and diced
  • 1/2 red bell pepper, diced
  • 3 Tbsp onion, finely diced
  • 3-4 Tbsp fresh cilantro, chopped fine
  • juice from 1 lime
  • 1 tsp chili flakes
  • salt and pepper to taste


Cilantro Avocado Lime Dressing (for shredded cabbage slaw)

  • 1/2 avocado
  • juice from 1 lime
  • 2 Tbsp cilantro
  • 1/2 cup sour cream or greek yogurt
  • 1/4 cup mayo
  • 2 tsp sugar
  • salt and pepper to taste

Combine all ingredients and then blend in a blender or with a hand blender.  Pour over shredded cabbage and toss to cover.

Toss peeled and de-veined shrimp with olive oil, garlic salt, pepper and chili flakes.  Saute in a hot frying pan until shrimp is tender and cooked.  Top flour or corn tortillas with shrimp, mango avocado salsa and slaw and serve with lime wedges to garnish!

Bacon-Wrapped Jalapeno Poppers

  • 12 jalapeños, sliced in half lengthwise, seeds and ribs removed
  • 1 block cream cheese
  • 1/2 cup sour cream
  • 1 cup grated cheddar cheese
  • 1 scallion, finely chopped
  • salt and pepper to taste
  • bacon for wrapping around poppers (I used 1 package)

Mix up ingredients (except for peppers and bacon) and spoon into jalapeño halves.  Wrap half a slice of bacon around each “boat”.  Bake on a parchment lined baking sheet at 400* until bacon is cooked and starts to crisp. (Be sure to not bake too long as the cheese filling will cook out of the jalapeños!)


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