Fear not! Patio season is still upon us, despite last week's scare. And with this lovely weather may I suggest enjoying a little fiesta this weekend. Tacos are delicious as well as diverse. They originated in Mexico, but have taken on an Asian, Korean and even Spanish influence. They can be stuffed with a large variety of ingredients and prepared by using different cooking techniques.
You may think I am a little “Loco” but the basic structure of the taco reminds me of our lives. With our lives being the shell, and the ingredients inside being what we put into the shell. Whatever choices we make for the filling will change the outcome of the recipe, so we go ahead having faith that the end result will be what we wanted to achieve. Sometimes the recipe may not be what we envisioned but the results are better than we expected.
I would like to take credit for this recipe, but I cannot. I had planned on having many children and hoped I would be blessed with a son. The end result was not perhaps what I expected, but I have one precious daughter whom I adore and I have the gift of the presence of the creator of this recipe. He has filled the void of not having a son and is everything I ever would have dreamed of having in one. So try this amazing editable Shrimp Taco recipe, and continue to put healthy ingredients into your life taco.
Kenny’s Shrimp Tacos
1 pound uncooked large shrimp, peeled and deveined
2 tbsp. butter
2 cloves garlic crushed
½ tsp. salt
½ tsp. pepper
2 tbsp. olive oil
2 shallots finely chopped
1 jalapeno seeded and fined finely
2 large tomatoes diced
1 tbsp. lemon juice
½ cup cilantro finely chopped
6 flour tortillas
2 avocadoes, peeled pitted and diced
1 mango, peeled pitted and diced
1½ cups cabbage and carrot slaw mix
In an 8-inch skillet melt the butter over medium high heat; add the garlic and sauté 1 minute. Add the shrimp to the skillet season with salt and pepper and sauté until the shrimp turn pink and are just cooked through.
Remove to a plate and tent with tin foil.
In the same skillet heat the olive oil, add the shallots, jalapeno pepper and tomatoes sauté for 2 to 3 minutes until shallots are tender. Transfer the mixture to the body of a small food processor and blend until smooth. Add the lemon juice and cilantro and set aside.
Grill the tortillas in a lightly oiled skillet on both sides until heated.
Toss the cooked shrimp with the tomato shallot mixture, place in the heated tortillas. Garnish with the avocado, mango and cabbage carrot slaw.