Friday, August 22, 2008
This recipe is from Cooking Light. This is my simplified version. It's so quick to make, and makes a simple dinner served alongside some fresh fruit. Ryan and I really enjoyed it, but it's not super kid friendly unless your kids love mexican food. My boys chowed on this, but my girls did not! While Ryan was in Mexico he acquired some awesome chile/lime seasoning that we sprinkled on ours and it was absolutely delicious! It added a nice extra kick.
1 lb medium cooked shrimp
1/2 c coarsely chopped fresh cilantro
1/4 c fresh lime juice
1 T minced seeded jalapeño pepper
24 (6-inch)white corn tortillas
3/4 c chopped tomato
1/2 c light sour cream
1/2 c chopped green onions
2 limes, quartered
-Heat up shrimp in a skillet with some salt and pepper, just until heated through, do not over cook since they're already cooked.
-Add to shrimp the cilantro, lime juice, and jalapeño pepper, tossing well to coat.
-Heat tortillas in large ziploc bag in microwave. Double up tortillas-one always breaks and makes a mess-so in your 2 tortillas spoon a little of the shrimp mixture; top with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions. We also sprinkled a little more cilantro on ours since we love it so!
-Makes 10-12 tacos.