I made shrimp tacos the other night for dinner—mostly from scratch—and they were good.
With this meal, there are a lot of pans going all at once. One has to pay close attention, but it all comes together really quickly. Once everything is prepped, it only takes about 15 minutes to cook and assemble—there’s nothing tricky to it.
This recipe serves 3 people.
Here are the ingredients:
1 lb. of shrimp, peeled and deveined, chopped into ¾ inch chunks
A couple of poblano chilies, seeds removed and sliced into strips. (poblano chilies are a little bit spicy, but not much. When cooked, they have more flavor than a bell pepper.)
½ of a large onion, sliced—but not too thin
A few gloves of garlic, sliced
Store bought white-corn tortillas (I bought the Tortilla Factory brand—they’re corn, but flexible like wheat tortillas.)
Store bought fresh mango, pineapple and jicama salsa*
Queso fresco (a type of fresh, Mexican cheese—white and crumbly.)*
*Note: The salsa, cilantro and queso fresco are quite perishable. They’ll keep for a few days in the fridge—but once they are opened,