Ok I know I promised a week of soups like a month ago and only gave you two - but that's just how this blog is going to be. Because like you, I am busy shuttling various children along with my own all over town and have very little time to sit at my computer, let alone blog recipes. Do those other bloggers with fancy photos and carefully crafted entries have a life??
So we just got back from a wonderful trip to Paris and after most vacations I crave Mexican food. Must be my San Diego roots? We went for burritos the night we got home. Feeling like more Mexican and something other than steak or chicken, here is a recipe for quick and delicious shrimp tacos.
Shrimp Tacos - serves as many as you want, just make alot!
- Shrimp, shelled, devined and tails off - count on two medium per taco
- Citrus Grill Seasoning mix - I cheat here, my husband designed a package for it—In fact this seasoning mix is what gave me the idea for these tacos in the first place, because I have bottles and bottles in my spice cabinet.
- Corn tortillas - we like the thick handmade ones
- Wasabi crema - mix a big spoonful of sour cream and a big spoonful of mayonnaise in a bowl, thin with a little milk. Add about a half teaspoon (to taste) of prepared wasabi paste in a tube (and smear it on everything. This stuff is awesome!)
- and EVEN BETTER is Sriracha crema - do the same as above instead with a big squirt of Sriracha. Kicks the Wasabi crema's ass.
Condiments:
Fresh salsa
Sliced radishes
Cilantro
Shredded cabbage
Sliced Avocado
Lime wedges
Rinse and pat the shrimp dry. In a non-stick skillet heat some oil or butter, then saute shrimp until just pink and cooked through. Sprinkle liberally with seasoning mix.
Heat tortillas, make your tacos and enjoy!
I served these with amazing BBQ beans from my Sneaky BBQ friends and my version of Mexican rice:
Mexican Rice
Cooked white rice, warm
chopped yellow onion
Can of chopped green chiles, drained
Frozen corn, defrosted/drained
Crumbled feta or cojita cheese
Saute onion in butter until it is soft and a little browned/caramelize-y. Add corn and green chiles and saute until hot. Add the rice and saute all together. Season heavily with salt and black pepper. Mix in cheese so it gets a little melt-y with the hot rice mixture. More black pepper, and enjoy!
