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.
Spicy Shrimp Tacos with Roasted Corn and Avocado
(makes about 4 tacos to serve 2 hungry people)
Ingredients:
2 dozen small shrimp, peeled and deveined
3/4 cup frozen corn
1 Tbs. shiracha
1/2 Tbs. honey
1/2 lime
salt and pepper
4 whole wheat soft taco shells
1 avocado
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.
2. Add the shrimp and sprinkle with about 1/4 tsp. salt and a dash of pepper.
3. Allow shrimp to cook for 2-3 minutes, stirring occasionally.
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
5. Assemble the tacos with shrimp, corn, and slices of fresh avocado.
Yum, yum, yum.
One Year Ago:
Raw Tomato Sauce
Two Years Ago:
Lamb Shank Osso Bucco
Three Years Ago:
Orange Saffron Chicken
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