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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
S&P
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
S&P
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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