- Avocado Salsa
- 1 (6 ounce) firm-ripe avocado, halved, pitted, peeled, and diced
- 1 pear-shaped (Roma-type) tomato, chopped
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 1 tablespoon lime juice
- 1 jalapeno chile, seeded and minced
- 1 clove garlic, minced or pressed
- Salt
- Tacos
- 1/4 cup lime juice
- 1 clove garlic, minced or pressed
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- 1 1/2 pounds shrimp, shelled (with tails left on, if desired) and deveined, rinsed
- 12 (6 inch) white corn tortillas
- 1 (10 ounce) package coleslaw mix
- To make salsa, in a bowl combine avocado, tomato, onions, cilantro, olive oil, lime juice, chile, and garlic. Mix lightly. Season to taste with salt and set aside.
- In a shallow bowl, stir together lime juice, garlic, pepper, and olive oil. Lightly mix in shrimp to coat well.
- Stack tortillas, wrap in 2 foil packets of 6 tortillas each; set aside.
- Divide shrimp into 12 equal portions. Thread each portion onto a thin skewer (about 8 inches long). Brush shrimp lightly with oil mixture from bowl. Place skewers on oiled grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level for 4 to 5 seconds) or over medium heat on a gas grill. Set foil-wrapped tortillas at edge of grill. Close lid on gas grill. Cook, turning once, until shrimp are pink and slightly browned, 5 to 8 minutes total.
- To assemble each taco, place a warm tortilla on a plate; top with shrimp removed from a skewer, and salsa and cabbage to taste. Roll tortillas to enclose filling and eat out of hand.