Happy Cinco de Mayo!
What’s not to love about a celebration that typically includes margaritas?!
Wikipedia tells me that Cinco dy Mayo is a Mexican-American celebration held on May 5th to commemorate the cause of freedom and democracy during the early years of the American Civil War. Wikipedia goes on to say:
The American Cinco de Mayo celebration originated in the Mexican-American communities of the American West, Southwest, and Northwest in the 1860s. Mexicans and Latinos living in California during the American Civil War are credited with being the first to celebrate Cinco de Mayo in the United States. It grew in popularity and evolved into a celebration of Mexican culture and heritage, first in areas with large Mexican-American populations, like Los Angeles, Chicago, and Houston. Eventually it expanded across the United States. On June 7, 2005, the U.S. Congress issued a Concurrent Resolution calling on the President of the United States to issue a proclamation calling upon the people of the United States to observe Cinco de Mayo with appropriate ceremonies and activities.
So there’s the educational content for today. Moving on, Mini Shrimp Tacos!
These little darlings have a couple different components to them but are still pretty easy to pull together. Here’s what you’ll need:
For the Chili Lime Shrimp:
- Shrimp (fresh, frozen…all good!), 1 shrimp per taco
- Zest of one lime
- 1-2 Tbsp. Chili Powder
- Cayenne (a pinch -1 tsp.)
- Salt and Pepper
For the Chipotle Cream:
- ½c Greek Yogurt
- 1-2 Tbsp. Chipotle Hot Sauce (or the liquid from a can of Chilies in Adobo)
- 1 tsp. Cumin
- Salt and Pepper
For the Avocado Mash:
- 1-2 Avocados
- 1 Bag of Scoops Tortilla chips
- Cilantro to garnish
Turn the broiler on high and mix up the spices for the Chili Lime Shrimp. If using frozen shrimp, thaw them according to package directions. Lay the shrimp out on a baking sheet and sprinkle with the seasoning mixture. If using fresh shrimp broil until they turn pink and are cooked through (3 minutes a side or so), if using frozen shrimp give them a minute under the broiler and then pour off any excess liquid that has accumulated in the baking sheet – continue cooking (and draining if needed) until they are warm through.
Mash the avocado with a pinch of salt.
Mix the Greek yogurt with the chipotle sauce of your choosing, cumin, and season with salt and pepper to taste.
To assemble spread out the tortilla chips on your serving platter and fill each one with a ½ tsp. or so of the Avocado Mash, lay a Chili Lime Shrimp on top of that and then drizzle with some of the Chipotle Cream. Top each Mini Shrimp Taco with a small sprinkle of fresh cilantro and serve…preferably with a lime margarita on the rocks!
You can check out the inspiration for these delicious morsels by clicking here.