My pictures aren’t very good tonight. The lighting is bad, the angles are bad, they’re all bad. But it is because we were so anxious to sit down and eat these yummy little tacos! I will definitely be making both of these recipes again and again. The tangy yogurt sauce really made this meal come together and we loved every bite. I made enough for Jason to have leftovers for lunch tomorrow but he ended up going back for seconds… big seconds… yum!
Baja Shrimp Tacos
Servings: 2
Time: 15 minutes
Level: Medium (Just because of the timing. To have everything done at once is kind of tricky.)
10 frozen shrimp, defrosted, peeled, deveined
1/4 c. onion, thinly sliced
1 pinch of garlic powder
1 pinch of salt
1 pinch of red pepper flakes
1 pinch of cumin
1 pinch of coriander
In a skillet over medium-high heat, sauté onions until translucent. Add shrimp and all other ingredients. Heat until shrimp just turn pink, about 4 minutes.
Serve in warmed corn tortillas with Spicy Lime Yogurt Sauce, lettuce, and salsa. Yum!
Tips
- Warm the corn tortillas in a little oil, turning frequently, over medium heat. This will take the “raw” taste away.
Spicy Lime Yogurt Sauce
2 tbsp. plain non-fat yogurt
2 tbsp. sour cream
1-2 tsp. lime juice
1 pinch of cayenne
1 pinch of cumin
1 pinch of coriander
Mix all ingredients together. Can be made ahead and stored in the fridge for up to 1 week. Yum!
Corn and Radish Salad
Servings: 2
Time: 5 minutes
Level: Easy
1/2 c. corn, rinsed and drained
3-4 radishes, thinly slices
1 tbsp. jalapeños, chopped
2 tbsp. Spicy Lime Yogurt Sauce
Mix all ingredients together. Can be made up to 3 hours ahead of time if stored in the fridge. Yum!
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Tags: baja, cooking, corn, corn tortilla, dinner, easy, easy recipe, Food, frozen, homemade, leftover, leftovers, lime, mexican, onion, quick, quick and easy, recipe, recipes, salsa, shrimp, shrimp taco, side dish, sour cream, summer, supper, tacos, tortilla, what's for dinner, yogurt
