Guilty of buying another kitchen gadget; after downsizing and heave hoeing a ton of kitchen stuff in 2016. Anyway, bought the stainless steel taco holders on Amazon and look how pretty the tacos look! Just a 1/2 pound of wild caught white shrimp was plenty for Rob and I. Whole Foods had mango/pineapple salsa and it was a perfect topping for the shrimp. The sour cream turned into Greek yogurt cream and I used the full amount of spice rub (except the salt) on the 1/2 pound shrimp; as Rob and I like spicy. I do not care for cayenne pepper and used pepper flakes instead. The Chipotle Rice (blog: 4/10/13 label: rice) and a Bibb lettuce salad and dinner is served...
Ingredients for Shrimp:
- 1 pound medium prawns, peeled and deveined
- 1 clove garlic
- 1/2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon red chili flakes
- 1 tablespoon olive oil
- corn tortillas
Ingredients for Cilantro-Lime Sour Cream:
- 1 small container Greek yogurt (original recipe calls for 1/4 cup sour cream)
- 2 tablespoons fresh cilantro
- 1/4 teaspoon ground cumin
- juice and zest from one lime
- salt to taste
Directions for Shrimp:
In a bowl whisk together olive oil, garlic, cumin, red pepper flakes, and salt. Add the shrimp and toss to coat completely. Cover and refrigerate for 20 minutes.
Using a marinate brush, lightly coat each side of the tortillas and cook tortillas one at a time, until soft, about 30 seconds on each side. Place on paper towels to absorb any oil.
Cook shrimp in a skillet on medium heat until pink and cooked through, about 5 minutes. Remove from heat.
Directions for Cilantro-Lime Sour Cream:
Stir all ingredients together in a bowl.
To serve: I highly recommend the taco holder!
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