lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, November 30, 2015

Crispy Shrimp Tacos

Whenever C is out for the evening, Miss F and I are usually going to enjoy some sort of seafood dish. Last time she requested shrimp tacos, but the crispy kind. I don't think I have ever made crispy shrimp tacos and I am fairly certain she has never had them out, so I am not sure where she got the idea, but it was a great one. Especially when we topped them with her favorite "green sauce" aka sour cream, tomatillo salsa and lime juice.  She ate her without the cabbage and avocado, but she did add some black beans to her tacos.
Crispy Shrimp Tacos

2 tablespoons flour
1 teaspoon chipotle chili powder
¼ teaspoon salt
1 pound peeled and deveined shrimp, tails removed
2 tablespoons butter
2 tablespoons vegetable oil

½ cup sour cream
½ cup tomatillo salsa
Juice from one lime

1 ripe avocado, peeled and sliced
1 cup shredded purple cabbage
8 flour tortillas, warmed

Whisk together the flour, chile powder,and salt together in a small bowl. Add it to a resealable plastic bag. Add the shrimp to the bag, toss well to make sure they are evenly coated. Heat the butter and oil over medium heat in a large skillet. Cook the shrimp for 4 to 5 minutes, turning halfway through, until cooked through.

In a small bowl, whisk together the sour cream, salsa and lime juice. Salt to taste. Serve the shrimp in flour tortillas with sour cream tomatillo sauce, avocado and cabbage.
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1 comment:

joliya joni said...

Thanks so much for this great article; this is the kind of thing that keeps me going through the day.

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