There are a few holidays that chefs really like. Cinco de Mayo is one of them. Great Mexican food is so fun and easy to prepare, so go ahead and celebrate with my Shrimp and Avocado on Crispy Tortillas!

Contrary to popular belief, Cinco de Mayo is NOT Mexican Independence Day. It is a celebration of the Battle of Puebla, where the Mexican Army defeated the French. So, no French Fries today folks! 

SHRIMP AND AVOCADO ON CRISPY TORTILLAS 

Ingredients: 2 bay leaves, a handful of parsley (not chopped up), 10 whole peppercorns, 1 pound of wild shrimp, 4 avocados, 4 tomatoes, 4 limes, salt and pepper, 8 small corn or flour tortillas (your preference), 1 cup of mayo, a few sprigs of minced cilantro, cooking oil.  

Fill a large pot with water and add 2 bay leaves, a small bunch of parsley, and 10 whole peppercorns. Bring it to a rolling boil. Reduce the heat a little once it boils, and add one pound of cleaned, deveined, wild shrimp. Cook for just under one minute. DO NOT OVERCOOK! Strain the shrimp out of the broth and set aside in a bowl filled with ice.

Chop up 4 avocados and immediately coat them with fresh lime juice (to prevent them from turning brown). Toss them in a large bowl. Add 4 chopped tomatoes. Sprinkle the avocado and tomato with a little kosher salt and pepper. 

Remove your shrimp from the ice-bowl and chop them up into small chunks. Add them to the tomatoes and avocados. 

In a small bowl, combine 1 cup of mayo with a few sprigs of finely minced, fresh cilantro. Season this with a little salt and pepper. Add the juice of one lime. Very gently, toss your shrimp-tomato-avocado mixture with the mayo. 

Now prepare your tortillas: Fill a small (just a little bit larger than the size of your tortilla) skillet with a inch of cooking oil. When the oil heats up, add your tortillas one at a time and cook about 1 minute per side — just until they crisp up. Drain them well on paper towels. 

Place one crispy tortilla on each plate. Top with shrimp mixture. Cover with a second crispy tortilla. Serve with a green salad, or beans and rice. Buen Provecho! 

Easy weeknight dinners is published every Tuesday at noon. 

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.

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