This post was originally going to feature fish. Striped bass that my husband caught himself this past week, to be exact. He caught two gigantic stripers on a small fishing trip to Maryland and excitedly came home with a huge bag of filleted fish. I made plans for Friday night fish tacos.

And then I checked the safety of striped bass for preggos…and found that I’m not supposed to eat it. AT ALL. Sigh.

So I improvised. With shrimp. Not a bad way to go at all, I just felt awful that I couldn’t eat my husband’s fresh catch. We’re lucky that we have plenty of family and friends in the area that can take some of it off our hands.

So anyway. These tacos are epic. Between the fresh seafood (you can totally use whatever you like: lobster, scallops, fish) and the light, crisp fruit salad on top, I would happily have these as my last meal. Oh, and let’s not forget the goat cheese-cilantro cream! It just takes them to a whole new level. These tacos are light, fresh, and easy to throw together. I love taco nights in general for that last reason. It’s fun to set up a “fix your own” taco station and let everyone create their own ideal combos. It works great at parties, too.

These tacos, despite the lack of striped bass, were definitely not a disappointment. My husband actually commented that he thought the shrimp worked better than the fish would have anyway.

They go perfectly with late-afternoon sun, a cold beer (or flavored seltzer in my case), and good company. Sounds like a pretty perfect Friday evening, doesn’t it? We thought so.

 

Shrimp Tacos with Watermelon-Apple Salad & Goat Cheese-Cilantro Cream

(makes 4 servings)

For the Fish:

1 lb shrimp, peeled and deveined

1 teaspoon ground cumin

1 teaspoon chile powder

2 garlic cloves, smashed

Juice and zest of 1 lime

2 tablespoons olive oil

Salt and pepper

 

For the Watermelon-Apple Salad:

1½ cups finely diced seedless watermelon

1 cup finely diced green apple

1 jalapeño pepper, seeded and finely diced

3 tablespoons finely diced red onion

Juice and zest of 1 lime

Drizzle of honey

Fresh cilantro, chopped

Salt and pepper, to taste

 

For the Goat Cheese-Cilantro Cream:

4 oz goat cheese, softened

2 tablespoons fresh cilantro, chopped

1-2 tablespoons milk or cream

Salt and pepper, to taste

 

Soft corn or flour tortillas

1 avocado, peeled, diced, and tossed with lime juice

 

For the Shrimp: Combine all the ingredients in a resealable plastic bag and place in the fridge. Marinate for 20 minutes. Remove the shrimp from marinade and heat a large skillet over medium-high heat. Add a drizzle of oil and add the shrimp. Cook for 1-2 minutes per side. Set aside until ready to assemble.

For the Salad: Combine all ingredients in a bowl and toss to combine. Season, to taste, with salt and pepper. Can be made ahead.

For the Cream: Combine all ingredients in a blender or food processor and puree until smooth. Check for seasonings. Can be made ahead.

To assemble: Warm the tortillas in a skillet or microwave and fill with the shrimp and watermelon-apple salad. Top with avocado and the goat cheese cream. Enjoy!