Apr 6, 2012

Recipe: Shrimp Tacos and Spanish Rice

I have been on a Mexican food kick ever since we left LA and all the tasty Mexican restaurants behind (sad face.)  I got this recipe from Designer Bags and Dirty Diapers for the tacos with a few tweaks and came up with the rice based on what we had in our cabinet.  I think the end result was pretty tasty!

Shrimp Tacos
1/2  pound shrimp, peeled and cut into small pieces
Canola oil
Hot sauce (I use Cholula)
Flour tortillas
Purple cabbage, shredded
Shredded Monterey Jack cheese
Diced onion (I used yellow)
Avocado, chopped
Light sour cream
Taco seasoning packet
Limes (to taste)

-- Place shrimp in a bowl and toss with a few teaspoons of canola oil, a few teaspoons of hot sauce and salt and pepper.  Let sit for 15 minutes or so.

-- Meanwhile, dice and chop all other ingredients and heat oven to 350.

-- Mix 1/3 cup of sour cream with half of a packet of taco seasoning.

-- Heat tortillas in oven for no more than 5 minutes.
-- Saute shrimp in two teaspoons of canola oil for about 4 minutes, until pink. 

-- Add all the ingredient to a tortilla and top with sour cream topping and a squeeze of lime!

Spanish Rice
2 cups cooked brown rice
1/4 cup Chicken Broth
1 can diced tomatoes with onions
Taco Seasoning

-- Add chicken broth and rice to saute pan and cook for 3 minutes.  

-- Add tomatos, salt and pepper and remaining half of taco seasoning (see above) and cook, stirring often for five minutes.

Serve and enjoy!

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