Shrimp Tacos with Pickled Veggies

Shrimp Tacos with Avocado Mojo De Ajo and Pickled Veggies


Pickled Veggies

5 cups cut vegetables: carrots, red onions, poblano peppers, radishes, cucumbers, or cauliflower

2 cups rice vinegar

½  cup cider vinegar

½ cup red wine vinegar

1 cup water

1 ¼ cups sugar

2 cloves garlic

2 tsp. salt

½ cup cilantro fronds

Heat vinegar, water, sugar, salt, and garlic cloves to a simmer. Remove from heat and pour over vegetables. Let cool then refrigerate. Ready to serve after 4 hours and can keep for several days.


Garlic olive oil

1 cup olive oil

1 bulb garlic, peeled and smashed with the side of a knife


In a small oven-safe dish, add olive oil and smashed garlic. Roast at 350 for 20 minutes. Let cool and refrigerate.



2 lbs. shrimp, peeled and deveined

2 TBSP Taco Seasoning (homemade: 2 T chili powder, ½ t garlic powder, ½ t. onion powder, ½ tsp. crushed red pepper, ½ tsp. oregano, 1 tsp. paprika, 1 t cumin, 2 ½ t. salt, 2 t. pepper)

2 T garlic olive oil (see directions above)

1 tsp. red pepper flakes


Marinate shrimp in garlic oil and seasoning for at least an hour, and up to 3 hours. Right before serving, preheat oven to 400. Roast shrimp for 8-10 minutes.


Mojo De Ajo

2 ripe avocados

½ cup garlic olive oil (see directions above)

Juice of 1 lemon or lime

¼ cup cilantro

salt and pepper to taste


Put all the ingredients in the food processor and pulse to a smooth puree.

Right before serving, heat corn tortillas on stove grates until just beginning to blacken the edges. Remove from heat. Top with Mojo De Ajo, shrimp, pickled vegetables, and a sprig of cilantro. Serve immediately.