Description
Spiced shrimp tacos with avocado salsa and a quinoa take on Mexican rice.
Ingredients
- 1 cup Water
- 1 cup Quinoa
- 1 can (15 Oz. Size) Diced Tomatoes And Green Chilies (like Rotel)
- ⅛ teaspoons Chili Powder
- ¼ teaspoons Cumin
- 1 pinch Cayenne Pepper
- Salt And Pepper
- 12 whole Shrimp, Cleaned
- ½ whole Avocado, Peeled, Pitted, And Diced
- ¼ cups Red Onion, Diced
- ¼ cups Cherry Tomatoes, Diced
- 1 teaspoon Lime Juice
- 4 whole Tortillas, Warmed
Preparation
First, start the quinoa. Bring water to a boil in a saucepan then add the quinoa and tomatoes with green chilies. Let the mixture simmer for 20 minutes, or until tender.
Heat a large saute pan or grill pan over medium-high heat.
In a medium sized bowl, mix together chili powder, cumin, cayenne pepper and a dash of salt and pepper. Toss shrimp in spices. Cook shrimp on the grill pan, about two minutes per side until just pink throughout. Remove shrimp from the pan.
For the avocado salsa, toss avocado, red onion, tomatoes and lime juice in a bowl.
Serve shrimp on warm tortillas with avocado salsa on top. Plate it up alongside the Mexican quinoa. Enjoy!
