Sunday Dinner, Shrimp Tacos.

We didn't have a specific recipe for shrimp tacos this week, so we made things we like, to put on top.  It turned into a bit of Asian-Latin fusion and ended up delish.

I'm not one for measuring but I'll try my best to type up a recipe.

Shrimp:

2 pounds, raw medium-sized shrimp, peeled and deveined
1/4 cup olive oil
1 lime, juiced
1Tbsp Siracha Sauce
1Tbsp chopped cilantro
2 cloves garlic, minced
Salt and pepper, to taste

Grill 1-2 minutes per side until just pink.  Serve immediately.

Topping 1: Asian Vegetables
2 medium zucchinis, sliced into sticks
1 onion, sliced
1 - 8oz package mushrooms, sliced

2 cloves garlic, minced

2 Tbsp Soy Sauce

1 Tbsp butter

1 Tbsp Canola oil, or Olive oil

Heat oil and butter in a sautee pan or wok. Add remaining ingredients and sautee over high heat until crisp-tender.  Serve.

Topping 2: Carribbean Beans and Rice

This is a recipe adapted from Pinterest

1- 15oz. Can black beans

1 onion, chopped

1 red, yellow or orange bell pepper, chopped

1 mango, chopped (can substitute papaya, pineapple or other tropical fruit if mangoes aren't available.)

3 cloves garlic, minced

2 Tbsp cilantro, chopped

1 Tbsp olive oil

1 lime, juiced

1 orange, juiced

1 Tsp Cayenne pepper

Salt and pepper, to taste

1 cup cooked rice, white or brown.

Sautee bell pepper and onion in olive oil until softened. Season with salt and pepper.  Add remaining ingredients except rice and simmer until heated through.  Serve over rice.

Although we used topping 2 for our tacos, this is a great side dish on its own as well!

Sauce: Benihiana's Shrimp Sauce

2 cups mayonnaise

1 teaspoon sugar

1/4 teaspoon salt

1 tablespoon garlic juice

3 -4 teaspoons ketchup

1 teaspoon grated ginger

1 teaspoon Siracha sauce

1 teaspoon dry mustard

1 teaspoon paprika

3/4 teaspoon white pepper

up to 1/2 cup water to thin as desired

Whisk together and serve with Asian veggies and shrimp, recipes above.

Side: Cilantro and Blue Cheese Slaw, Courtesy: Taste of Home

8 cups shredded cabbage

1 small red onion, halved and thinly sliced

1/3 cup minced fresh cilantro

1 jalapeno pepper, seeded and minced

1/4 cup crumbled blue cheese

1/4 cup fat-free mayonnaise

1/4 cup reduced-fat sour cream

2 tablespoons rice vinegar

2 tablespoons lime juice

1 garlic clove, minced

1 teaspoon sugar

1 teaspoon grated lime peel

3/4 teaspoon salt

1/2 teaspoon coarsely ground pepper

In a large bowl, combine the cabbage, onion, cilantro and jalapeno. In a small bowl, combine the remaining ingredients; pour over salad and toss to coat.

 

Now for the tacos, make any or all combinations with the above.  Add extra chopped onion, chopped cilantro, jalapenos, hot sauce, sour cream, etc to make it your own!

I preferred the beans and rice on a soft shell.

Brother-in-law Andy, preferred the veggies and shrimp sauce with jalapenos on his! 

Plus here's a pic of his pateneted borrito hold... to keep the spillage to a minimum. :)