Super Bowl LIII is the first big game for the Rams since 2002. They have made 3 previous Super Bowl appearances with just one win. This year’s game is considered something of a grudge match between these two teams because the Rams lost Super Bowl XXXVI, 17 years ago to the Patriots, even though the Rams were the 14-point favorite to win that game. For this game, the Rams’ defensive line is well-equipped and may have what it takes to override the Patriots’ attack.

The Rams franchise was founded in 1936 as a Cleveland team. They moved to Los Angeles in 1946, where they stayed for just short of 50 years. The Rams became a St. Louis team in 1995 and won their first Super Bowl (Super Bowl XXXIV) five years later. After 21 years in St. Louis, the team moved back to Los Angeles in 2016. The franchise has won three NFL championships, and is the only team to win championships representing three different cities.

Los Angeles is known for its mobile street food, especially tacos. During this weekend’s big game, we’ll be enjoying some Shrimp Street Tacos in support of the Rams attempt for the Lombardi trophy. This recipe is filled with fresh flavors from a variety of foods that come from sunny California to us all at this time of year!

Shrimp Street Tacos with Avocado Salsa & Sour Cream Cilantro Sauce (adapted from gimmedelicious.com)  Makes: 6 mini tacos, Serves: 3 – 6 as an appetizer, Prep Time: 10 minutes, Cook Time: 5 minutes,  Total Time: 15 minutes

Ingredients:

• 20 medium shrimp, peeled and deveined
• 2 1/2 tablespoons olive oil, divided
• 1 clove garlic minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt

Cilantro Sauce:

• 1/4 cup sour cream
• 2 tablespoons finely chopped cilantro
• 1 tablespoon fresh lime juice

Avocado Salsa:

• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1 jalapeno, seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
• 6 small flour or corn tortillas (street taco size)

Instructions:

To cook the shrimp: In a medium bowl whisk together 1 1/2 tablespoons olive oil, the garlic, cumin, chili powder, and salt. Add in the shrimp and toss them to coat them completely. Cover the bowl and refrigerate the shrimp for at least 10 minutes or up to 24 hours.

Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add 1 tablespoon of olive oil to the pan, then add the shrimp. Cook the shrimp in the skillet over medium-high heat until they are pink and cooked through, about 5 minutes. Turn off the heat and finish off the shrimp with a squeeze of lime juice.

Stir the sour cream together with the cilantro and lime juice in a small bowl or measuring cup, then set it aside.

Make the salsa just before serving. Combine the tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine them.

Grill the tortillas over the flame of a gas stovetop (or a grill) until they are lightly charred, if desired.

Spoon some avocado salsa generously over the warm tortillas.

Top them with 3 – 4 shrimp.

Drizzle some sour cream sauce over the top. Serve the tacos with lime wedges on the side.

Good Luck, Rams!  ~Linda

Shrimp Street Tacos with Avocado Salsa & Sour Cream Cilantro Sauce (adapted from gimmedelicious.com)  Makes: 6 mini tacos, Serves: 3 – 6 as an appetizer, Prep Time: 10 minutes, Cook Time: 5 minutes,  Total Time: 15 minutes

Ingredients:

• 20 medium shrimp, peeled and deveined
• 2 1/2 tablespoons olive oil, divided
• 1 clove garlic minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt

Cilantro Sauce:

• 1/4 cup sour cream
• 2 tablespoons finely chopped cilantro
• 1 tablespoon fresh lime juice

Avocado Salsa:

• 1 tomato, seeded and chopped
• 1 avocado, peeled, seeded, and cut into chunks
• 1 jalapeno, seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
• 6 small flour or corn tortillas (street taco size)

Instructions:

To cook the shrimp: In a medium bowl whisk together 1 1/2 tablespoons olive oil, the garlic, cumin, chili powder, and salt. Add in the shrimp and toss them to coat them completely. Cover the bowl and refrigerate the shrimp for at least 10 minutes or up to 24 hours.

Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add 1 tablespoon of olive oil to the pan then add the shrimp. Cook the shrimp in the skillet over medium-high heat until they are pink and cooked through, about 5 minutes. Turn off the heat and finish off the shrimp with a squeeze of lime juice.

Stir the sour cream together with the cilantro and lime juice in a small bowl or measuring cup, then set it aside.

Make the salsa just before serving. Combine the tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine them.

Grill the tortillas over the flame of a gas stovetop (or a grill) until they are lightly charred, if desired. Spoon some avocado salsa generously over the warm tortillas, then top them with 3 – 4 shrimp and drizzle some sour cream sauce over the top. Serve the tacos with lime wedges on the side.