Spicy Shrimp Tacos are my idea of a cuisine Shangri-La! Quick and easy to prepare accompanied with a flavorful Corn Bean Salad, which can be made ahead of time and re-used for a variety of different meals and because the Corn Bean Salad is made in advance it cuts down on precious time. All you gotta do is cook the spicy shrimp and the corn tortillas to accomplish this recipe as easy as 1,2,3…
I am seriously looking into how to make meals easier and faster while at the same time not feeling like I am cheating my family. I am obsessed with things like one pot soups and one dish meals- anything to get everyone fed well without keeping me in the kitchen for too long, which I miss desperately but for the moment, fast meals are all I have time for. And in that spirit, any day is a good day for Tacos. These Spicy Shrimp Tacos are so easy, delicious and fast to throw together and that is exactly what I need. I love the spices and the intense flavors that these tacos have for so little effort on my part. Lazy? Um, more like rushed, all the time. But isn’t everyone?
Quickies can be awesome, too!
Ali in the Valley
This colorful, crunchy salad is chalk-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of entrees…or as a wholesome salsa!
Corn and Black Bean Salad
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Author: Alison Ball
1 can 15-1/4 ounces whole kernel corn, drained or 1 pkg. of frozen corn
1 can 15 ounces black beans, rinsed and drained
2 large tomatoes finely chopped
1 large red onion finely chopped
1/4 cup minced fresh cilantro
2 garlic cloves minced
1 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Author: Alison Ball
1 lb. shrimp I used peeled, de-veined shrimp or 2 bags of frozen shrimp(thawed)
1 teaspoon chipotle chili powder
1 teaspoon chili powder
1 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
6 corn tortillas
finely shredded cabbage or chopped fresh cilantro
Corn Black Bean Salad
For the Shrimp:
Rub the shrimp with the spice mixture and let marinate for 30 minutes.
Add the olive oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.
Heat the tortillas and add the shrimp, shredded cabbage, cilantro and avocado. Top with Corn Black Bean Salad, squeeze the fresh lime over the top and serve.