Fortunately there are good friends who have our back, who know that the last thing a person wants to do on a hot evening after a day of shuttling back and forth from doctor appointments is figure out what to have for dinner. My friend Ann offered to bring over her family's favorite hot weather, no-cook dinner on one of those nights, arriving in the late afternoon with a chilled container of shrimp salad she'd adapted from a recipe clipped out of a newspaper years before.
Made with local pink shrimp—which have passed a rigorous certification process and been declared a sustainable fishery by the Marine Stewardship Council (MSC)—and in-season avocados, this is a godsend in hot weather, but it's also a terrific quick solution to a weeknight dinner. Plus I can see it topping a salad of chopped greens or piled into a pita or tossed with hot or cold pasta or topping some crostini for a refreshing appetizer. Seriously, it's that flexible.
So while it's kinda hard to clip a recipe out of the computer screen, it'd be worth your while to bookmark it, save it or pin it someplace for future reference. Which is exactly the reason I'm writing this post—so I can find it the next time I need it!
Shrimp and Avocado Tacos
1 lb. pink shrimp
2 medium slightly firm avocadoes, diced
1 medium cucumber, peeled, seeded and diced
2 green onions, thinly sliced crosswise
1/2 c. chopped cilantro (leaves only)
Juice of 1 lime
Salt to taste
Corn or flour tortillas, at room temperature or warmed in the microwave
Combine all ingredients in large mixing bowl. Serve with tortillas.
While this is great all by itself, I chopped some cabbage to serve alongside, and you could also included sour cream, salsa or hot sauces as desired.