Tag Archives: shrimp taco

In Honor of Cinco de Mayo…

3 May

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Cinco de Mayo… Ahh, what a delicious holiday. Yeah, yeah, I know. It’s a holiday that celebrates  Mexico’s victory over the French on May 5, 1862.  But, dang, celebrating  their victory with a delicious dinner is just fine by me. Our neighbors to the south know what their doing when it comes to their amazing cuisine and I’m not ashamed of how much I love it!

If your going to be staying in this Cinco de Mayo or if you are planning on having a blow out fiesta with friends, check out these recipes below. I took a look back at my recipe collection and my love is clearly evident… I can’t say that ANY of these recipes are even slightly  authentic but they are definitely inspired by south of the border flavors.

Grab yourself a basket of chips and a bowl of salsa, maybe a margarita or two, and celebrate!

Enchilada Pie 

Sweet Potato and Black Bean Enchiladas (vegetarian and vegan)

Steak Fajitas

Mexican Cornbread

Quinoa Salsa Side Dish

Gringa Tostada

Fiesta Fritata

Baja Shrimp Tacos with a Corn and Radish Salad

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Baja Shrimp Tacos with a Corn and Radish Salad

14 Apr

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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