Shrimp Tacos
I am capital-a All About meals that are easy, delicious, and require few ingredients. So when I had a couple of leftover corn tortillas on hand, I improvised and made some shrimp tacos that really made my night. Some fresh lime and lettuce, some shrimp, and some spice makes these a quick and easy meal that looks great.
Shrimp Tacos
makes 4-5 tacos
1/2 lb shrimp
1 C shredded lettuce
2 limes
1/2 C sour cream
dash of milk
chili powder
Creole/Cajun spice mix
Start by shredding your lettuce and chopping your limes. Put them off to the side -- or begin assembling your tacos if you want to be ahead of the game like that.
Then mix up some spiced sour cream, which is a great little topping for these tacos. I put about a half of a cup of sour cream into a bowl and added in some chili powder to give it color and flavor. I also added a dash of milk to it and mixed it all together; that loosens up the sour cream so that you can drizzle it nicely over the tacos.
Then, once you're ready to go with the accouterment (French for "accouterments"), toss the shrimp in a pan on medium to high heat. Watch the shrimp as they begin to turn pink and be sure to not overcook them, since overly rubbery shrimp won't be good inside of these fresh tacos. If you'd like, spice them a little bit -- I put some Creole seasoning on the shrimp to give the tacos some pep. Once they're cooked, take them off heat and toss them on a cutting board. Dice them up and distribute them equally amongst the tortillas. Drizzle a little of the sour cream mixture over the top and consume, preferably outside and in the sun.
