Tacos are one of the easiest and quickest meals to prepare - and the filling possibilities are endless!
These Shrimp Tacos are a little spicy and a little sweet.
Light, yet very satisfying.
Naturally gluten free too!
1 lb Shrimp, peeled and deveined
1Tbsp Olive Oil
1 Tbsp Taco Seasoning
(See my post on Homemade Spice Blends)
6 Corn Tortillas
Toppings:
Trader Joe's Corn Salsa
Colby Jack Cheese
In a bowl, combine the shrimp, olive oil and Taco Seasoning.
While the shrimp are marinating, grill your corn tortillas.
Simply lay them over the open flame of your gas cooktop - or grill.
Turn them when they just begin to char.
This is a trick that I learned from the Pioneer Woman that really gives corn tortillas a great flavor and helps them to hold together. Don't skip this step - you will be amazed the difference it makes!
Next, Sauté the shrimp over medium/high heat until they are pink or opaque
- about 3-5 minutes, turning to evenly cook.
Now you are ready to build your tacos.
I like to chop the shrimp into small pieces to make the tacos easier to handle.
Lay out the 6 tortillas and evenly portion the shrimp on to each one.
Then top with your favorite taco ingredients.
Our favorites are Corn and Chile Salsa (from Trader Joe's - pictured above)
Monterey Jack Cheese and Fresh Cilantro.
Here is where you can get very creative!
Makes 6 tacos.
No comments:
Post a Comment