Cilantro Lime Shrimp Tacos With Mango Avocado Slaw

Is there any more summer-y dinner than fish tacos? I can't think of any. Last night, Joe and I had a hankering for them, but it seems that the New York weather gods tricked us. After a couple of hot days, when we actually debated putting in the A/C unit, yesterday it was actually a little too chilly to want to hang out by the grill or eat outside. So, we made them on the stove, but I have a feeling next week when it's a little warmer we'll be making them again. 

1 pound shrimp, shelled and deveined
2 tablespoons olive oil
Juice from 1 lime
Handful of cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Toss shrimp with all ingredients and let marinate in fridge for at least an hour. Skewer and cook on grill for 2 minutes a side, or in skillet with a bit of marinade also for two minutes a side. 

Next, I made the Mango Avocado Slaw.  This is a variation of Alexandra's Mango-Jicama Slaw. Jicama is a little hard to find, and I really can't have a fish taco without avocado, so I've always switched them.

Mango Avocado Slaw:

1/2 red onion, diced
1 mango, julienned
2 jalapeños, seeded and diced
1 avocado, diced
Juice from 1-2 limes
Handful of cilantro
1/2 teaspoon salt

Toss all ingredients together. Add more cilantro and/or salt to taste. 

Bonus: Add a little hot sauce to any leftover slaw and eat with chips.

Just before cooking the shrimp, make the Sriracha-Sour Cream Sauce. Mix sour cream and sriracha together to taste. You'll need a hefty amount of sriracha to get some spice. Stick in the fridge while you're cooking the shrimp and heating the tortillas. 

Finally, heat up your white corn tortillas.  I find the easiest way to do this is to wrap the tortillas into a tinfoil package and stick on the grill while your shrimp are cooking. Alternately, you can fry them in a skillet with a tiny dab of butter. 

Put everything together and enjoy (preferably with a paloma)!