- 12
Ingredients
- Filling:
- Pipian Sauce for serving
- 1/2 raw, hulled, unsalted pumpkin seeds (pepita)
- Vegetable oil for the grill
- 36 jumbo shrimp (about 1-1/2 lbs), peeled and deveined
- 1/4 c. extra virgin olive oil
- Kosher salt, as needed
- To Assemble:
- 1 large (preferably Haas) avocado, cut into 12 slices, lengthwise
- 1/2 med. white onion, minced
- 60 cilantro leaves, roughly chopped (unless Connie is coming over, in which case, forget it)
- 2 limes, each cut into 6 wedges
- Corn tortillas (homemade if you are ambitious).
Preparation
Step 1
Set a 12" cast iron skillet over med. heat for 5 minutes. Toast the pepitas unit golden brown, shaking the pan frequently to recent them from burning, about 30 seconds. Remove from the heat and transfer to a bowl.
Preheat a grill to the hottest possible setting and brush with vegetable oil. In a large bowl, combine the shrimp with the olive oil and season with salt.
Place the shrimp on the hot grill and cook for 1 minute. Flip and cook for another minute, or until just cooked through. Remove the shrimp from the grill, transfer to a plate, and set aside to rest in a warm place.
(Make and) Heat 12 tortillas and hold them warm.
Assemble: Lay out the warm tortillas on serving plates. Evenly distribute the avocado and shrimp among the tortillas. Top with a generous drizzle of the Pipian, pepitas, the minced onion and chopped cilantro (unless I am there). Squeeze a couple of the lime wedges over the tacos and serve the rest on the side.