Mandy's Shrimp Tacos

Shrimp Tacos

1 lb uncooked shrimp, medium size (thawed if frozen)

2 tsp oil (olive, vegetable, canola, garlic infused [if you have it!],etc.). You can sauté some garlic with the oil for added flavor

1 can enchilada sauce

½ tsp cumin

½ bunch cilantro, chopped coarsely

Marketside (Walmart) Southwest Chopped Salad, prepared with included dressing and toppings. Or, coleslaw salad mix (chopped cabbage, carrots, etc), without dressing

Pico De Gallo* (store-bought or recipe below)

1 – 2 chipotle peppers in adobo sauce, chopped

Taco Bell Chipotle sauce

Corn tortillas

Flour tortillas

*Pico De Gallo:

3-5 tomatoes, chopped

½ onion, red or yellow; diced fine

1 jalapeno, diced fine, opt.

1 serrano, diced fine, opt.

½ bunch cilantro, chopped fine

Juice of 1 lime

1 – 2 garlic cloves, minced

Salt

Pepper

Extras:

Avocado

Lime Wedges

Directions:

Make pico de gallo:

Mix tomatoes, onion, jalapeno, serrano, cilantro, garlic cloves and lime juice. Sprinkle with salt and pepper. Stir and let sit overnight if possible

Make shrimp:

1. Heat oil
2. Add shrimp, toss in oil, heat until opaque, 2-3 mins.
3. Pour in enchilada sauce and add cumin, stir.
4. Add in chipotles, mix and heat through.

Mix up slaw mix

Assemble:

Warm tortillas until pliable

Layer corn tortilla on a flour tortilla, stagger for more room if desired.

Top tortillas with slaw mix, cilantro and pico.

Next add the shrimp mixture, drizzle with chipotle sauce

Add avocado slices and drizzle with lime juice.

Fold up and eat!!

They’re messy, but delicious!