Happy Cinco de Mayo! In honor of a day devoted to all things south-of-the-border, I give you a dinner that would go perfectly with an icy margarita. These little shrimp tacos were a delicious and very easy dinner. They come together very quickly, with only a few ingredients, making them a great weeknight treat. The sweet shrimp are balanced by the heat from the sauce and the creamy avocado. This will become a summer staple in our house.
(makes about 4 tacos to serve 2 hungry people)
2 dozen small shrimp, peeled and deveined
3/4 cup frozen corn
1 Tbs. shiracha
1/2 Tbs. honey
salt and pepper
4 whole wheat soft taco shells
1. Heat up a dry, non-stick skillet on high heat until hot. Add the corn and cook for 4-5 minutes, stirring occasionally. This will get the corn to brown up a bit.
4. Turn the heat down to medium-low and add the siracha, honey, and juice from 1/2 lime. Stir through until well incorporated and cook for another 2-3 minutes until the shrimp are opaque so you know they are cooked through
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Two Years Ago: Lamb Shank Osso Bucco
Three Years Ago: Orange Saffron Chicken