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1
Combine the coconut milk and water in a medium saucepan; add the rice and cook according to package directions
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2
Preheat the oven to 425 degrees
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3
Spread the peeled and deveined raw shrimp in one layer in a glass baking dish
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4
Whisk together the first 8 ingredients of the Sweet Cilantro-Lime Shrimp recipe. Pour the mixture over the shrimp. The shrimp can be marinated up to an hour before cooking.
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5
Cook the marinated shrimp for 10-12 minutes - keep an eye on it, because shrimp cook very quickly! The shrimp will become pink and opaque throughout when done.
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6
While the shrimp is baking, combine the first 8 ingredients of the Super Spicy Guacamole in a food processor until all of the ingredients are thoroughly combined and resemble the texture of pickle relish (a blender works just as well)
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7
Halve the avocados, remove the pits, and spoon the flesh of the avocados into the food processor. Pulse until combined, but the avocado is still chunky (if you are using a blender, I recommend dicing the avocado by hand and stirring it into the jalepeno-onion mixture)
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8
When the shrimp is fully cooked, melt the shredded cheese onto the tacos either in the oven or the microwave. Serve each taco with the Coconut Rice, Sweet Cilantro-Lime Shrimp, salsa, and the Super Spicy Guacamole. Enjoy!
