I just love this summery new recipe I tried this week for California Shrimp Tacos from Taste of Home.
First I prepared a corn salsa, with a can of drained Mexicorn, diced tomatoes, black beans, cilantro, garlic, and pepper.
For the shrimp, I heated one pound of peeled, deveined shrimp in a skillet and sprinkled with chili powder and Adobo (or Cajun) seasoning.
The recipe suggests topping the tacos with guacamole, but to save a few steps and dirty dishes, I instead simply sliced an avocado and added a squeeze of lime juice and a sprinkle of salt to use as a topping.
Then it’s time to assemble! I used a mixture of both soft and crunchy tortillas for the shrimp tacos. Each taco received a large spoonful of corn salsa, a few shrimp, and a couple slices of avocado each.
I loved this fresh and summery combination of flavors and textures, and went back for a couple more after my first place. Yummay!
Funny story: I wanted crunchy tacos and ended up preferring the soft tortillas, while the huz requested soft tortillas and ended up preferring the crunchy shells. Go figure.
California Shrimp Tacos
- Recipe from Taste of Home
- My Rating: 8.5/10
Currently listening to: One More Night – Maroon 5.
This is the first Maroon 5 song in ages that hasn’t annoyed the crap out of me.