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| Shrimp Tacos on White Corn Tortillas |
serves 4
I don't like to use salsa on these tacos - I think the shrimp, avocado and pepper jack add enough kick!
1 pound of shrimp, peeled, tails removed
2 tablespoons of baja/mexican/taco spice (you can use any brand - there are a lot!)
1 tablespoon of oil (olive, veg, etc.)
12 white corn tortillas
2 avocados
1 tomato
5 green onions
2 cups of pepper jack cheese
Toss the shrimp in baja/mexican/taco seasoning. You can cook them outside on the grill (you may want to skewer them to make it easier) or inside in a grill pan or in a skillet. Cook shrimp on high for 1 minute on each side. Set aside in a serving bowl.
To prepare the tortillas, wrap them (all together) in a damp kitchen towel and place them in a warm oven on a baking sheet for 5-8 minutes or microwave for 1 minute.
To make the assembling easy for your guests, I like to put all of the toppings on one platter. It makes a very easy clean up - only one platter to wash vs. individual bowls for each topping.
Get all of the Recipes for the Festive Friday Night Mexican Party>>
Avocado Salad Recipe >>
Shrimp Taco Recipe >>
Red Pepper Margarita Recipe >>
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| Avocado Salad Recipe >> |
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| Red Pepper Margarita Recipe >> |
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| Shrimp Taco Recipe >> |
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