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| Shrimp Tacos on White Corn Tortillas |
Shrimp Tacos on White Corn Tortillas serves 4 I don’t like to use salsa on these tacos – I think the shrimp, avocado and pepper jack add enough kick! 1 pound of shrimp, peeled, tails removed 2 tablespoons of baja/mexican/taco spice (you can use any brand – there are a lot!) 1 tablespoon of oil (olive, veg, etc.) 12 white corn tortillas 2 avocados 1 tomato 5 green onions 2 cups of pepper jack cheese Toss the shrimp in baja/mexican/taco seasoning. You can cook them outside on the grill (you may want to skewer them to make it easier) or inside in a grill pan or in a skillet. Cook shrimp on high for 1 minute on each side. Set aside in a serving bowl. To prepare the tortillas, wrap them (all together) in a damp kitchen towel and place them in a warm oven on a baking sheet for 5-8 minutes or microwave for 1 minute. To make the assembling easy for your guests, I like to put all of the toppings on one platter. It makes a very easy clean up – only one platter to wash vs. individual bowls for each topping. Get all of the Recipes for the Festive Friday Night Mexican Party>> Avocado Salad Recipe >> Shrimp Taco Recipe >> Red Pepper Margarita Recipe >>
