We made some shrimp tacos a few weeks back that we both really enjoyed, so decided to revisit again with the weather warming up here and all.
Started out with some medium size shrimp the Missus peeled and de-veined:
Then I mixed up some magic shrimp taco marinade:
I tried this seasoning mixture on a whim last time and it worked great: McCormack BBQ Seasoning, crushed garlic, and olive oil. Mixed it up, then put the shrimp in a ziplock with the mixture and made sure the shrimp got nicely coated.
Meanwhile, I pulled out 4 small bins of salsa we got from the refrigerated section of our local Mexcian market:
They were all pretty spicy, but the one on the far right end really packed a wallop as it was made with Habaneros. Even so, each one was tasty in its own way, so I figured I'd put a bit of each one on my tacos.
Meanwhile, The Missus started on the tortillas. These two pics were taken as the first round was close to finishing:
When the tortillas were finished, it was time to put the shrimp on the griddle:
Right before we pulled the shrimp off the griddle:
Here's the shrimp fully cooked:
Finally, the shrimp were generously piled into piping hot tortillas, and dressed with fresh avocado, cilantro, and a bit of each of the four salsas:
Closer:
All I can say is that we each devoured the tacos in record time.
They were off the hook, especially with those soft, puffy homemade corn tortillas, fresh avocado, and the four spicy salsas. I would eat them again tonight, but we're out of shrimp! :mmph:
Started out with some medium size shrimp the Missus peeled and de-veined:
Then I mixed up some magic shrimp taco marinade:
I tried this seasoning mixture on a whim last time and it worked great: McCormack BBQ Seasoning, crushed garlic, and olive oil. Mixed it up, then put the shrimp in a ziplock with the mixture and made sure the shrimp got nicely coated.
Meanwhile, I pulled out 4 small bins of salsa we got from the refrigerated section of our local Mexcian market:
They were all pretty spicy, but the one on the far right end really packed a wallop as it was made with Habaneros. Even so, each one was tasty in its own way, so I figured I'd put a bit of each one on my tacos.
Meanwhile, The Missus started on the tortillas. These two pics were taken as the first round was close to finishing:
When the tortillas were finished, it was time to put the shrimp on the griddle:
Right before we pulled the shrimp off the griddle:
Here's the shrimp fully cooked:
Finally, the shrimp were generously piled into piping hot tortillas, and dressed with fresh avocado, cilantro, and a bit of each of the four salsas:
Closer:
All I can say is that we each devoured the tacos in record time.
They were off the hook, especially with those soft, puffy homemade corn tortillas, fresh avocado, and the four spicy salsas. I would eat them again tonight, but we're out of shrimp! :mmph:
