Okay so… maybe I’m slightly very late for Cinco de Mayo…
But, really? When is it not a good time for tacos? Never. And these are especially delicious.
These tacos came about due to a competition at Mikey’s work. Every year they hold a Cinco de Seis (the day after Cinco de Mayo…lol doesn’t have to make sense) Guac-and-Salsa-Off, and this year I volunteered to make some! The awesome part was that they provided us with 15 avocados to get creative with! The not so awesome part is that I never found out who won >:(
I’m going to imagine it was me, because well…this guacamole kicks ass. The Tajin and mango flavor combo for the guac was inspired by these awesome Mango-ritas I made a while back. In case you’re unfamiliar with Tajin, click on the mango-rita post and I describe it there.
So, yeah, 15 avocados makes a shit-ton of guacamole—certainly more than you will need for these tacos, but I promise eating it won’t be an issue as it’s positively addictive. Throw a fiesta, share with your friends! They’ll thank you.
Let’s talk a bit about the other half of this recipe, the blackened shrimp. They are so fast and easy to make (seriously like 3 minutes), and the smokey, spicy, cajun-y flavor goes so well with the creamy and fruity guac. I used coconut oil to blacken them in, instead of the traditional butter. Some people may say that means they aren’t truly “blackened”; I say I don’t care at all and I like the subtle coconut with the mango—it’s a tropical theme, dammit!
I stuffed broccoli slaw inside these tacos really because I think it just tastes better and has more crunch than the standard cole slaw mixture, but you can use whichever you prefer. As for the tortillas, I’m kind of obsessed with these corn and wheat blend varietal, because they are chewy, soft, and studded with green chiles. But you do you, and use your own favorite mini little tortillas!
(Oh and yes, the guacamole is greener than that if you use it right away or same day, but these pictures were taken two days after it was made, and it was still delicious, just not as photogenic.)
Yield: 8-10 tacos (and leftover guac)