Shrimp Tacos and Corn Salad

Here is a yummy taco night that is made special with shrimp.  I always have a bag of frozen shell and tail on shrimp in the freezer and tortillas in the fridge.  To defrost shrimp, I place them in a colander in the sink and rinse them. While the shrimp are defrosting in the sink, I make the corn and black bean salad.  Its delicious with the tacos or a side dish for any occasion.  It's good in the fridge for up to 3 days.  After that, it's like family and fish....it stinks! ;) I top my tacos with coleslaw and avocado.  To make things easier, you can buy a coleslaw kit in the grocery store with the dressing in it.  No shame in shortcuts!  This recipe feeds 4.  Cheers!

Shrimp Tacos
1 lb. fresh or defrosted shrimp. Peeled and deveined.
1 Tbs. Adobo all purpose seasoning (found in spice aisle of the grocery store).
Sprinkle Adobo over shrimp and let marinade for 10-15 minutes.

Coleslaw
1 10-14 oz.bag of shredded coleslaw found in the produce aisle. Either buy coleslaw with the dressing or make it yourself:
1 cup mayonnaise
1/4 cup apple cider vinegar
1 Tbs. sugar
1 Tbs. Dijon mustard
 
Tortillas
8-10 taco size soft white corn tortillas.  Warm them either in the microwave or on a flame on your stove top for 1 minute each side.  Keep warm in foil.

Corn Salad
1 10-12 oz. bag of frozen corn.  Put corn in the refrigerator so it can defrosted before you make the salad.
1/2 fresh jalapeno.  Take seeds and ribs out and finely dice. I like my spicy, so I leave some of the ribs in.
1 15 oz. can of black beans drained and rinsed.
5 oz cherry tomatoes cut in half
3 green onions chopped
1 bunch of cilantro chopped
1 tsp. cumin
2 Tbs. lemon juice
1 Tbs. extra virgin olive oil
1/2 tsp salt
Combine all the ingredients and mix well.

Saute shrimp in 1Tbs. of olive oil over medium heat for 4 minutes per side. Put shrimp in warm tortillas and top with coleslaw.  I like avocado slices on the top.  Serve with Corn salad on the side.


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