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Prep
Difficulty
Easy
Time
Estimate
45 mins
Soak the wooden skewers if using. Heat the grill and start preparing the vegetables to grill. Once the grill is full, whisk up the marinade and soak the shrimp. Prepare the black beans and wrap the tortillas to warm up. Chop up the salsa and toss together. Warm the tortillas. As the veggies are pulled from the grill, place the shrimp on to sear quickly on each side with the green onions. Chop the vegetables smaller as needed and arrange the ingredients to serve with the salsa and chopped avocado. Serve the taco bar, as soon as the shrimp comes off piping hot.
Grilled vegetables create a hearty filling that can be doctored up with black beans if you are vegan or beans with cheese if you are a lacto-vegetarian. For pescatarians, these
Tequila Lime Shrimps are great friends of these tacos. If you are none of the above, combine them all and even add chicken or steak, too.
The essence of a margarita marinates shrimp that is grilled and finished with lime and a sprinkle of coarse salt. Cook on the grill or with your broiler until thoroughly pink and just barely firm to the touch.
Juicy, even slightly over-ripe melons will work well with the spicy additions in this delightful little quick salsa. Control the spice level by starting with half of the jalapeno and adding more as desired.
