Healthy, Limey, Spicy, Cheesy, Sautéed Oniony, Shrimp Taco Recipe

Aug 2, 2013

Lately our little household of two has had a heavy addiction to tacos.
If we aren't grabbing some from Rusty Taco down the street, then we are cooking attempting to make them ourselves.
I feel like we've mastered the shrimp taco, so I decided to share our taco tips with you sweet folks out there.
We try to eat organic and gluten free as much as possible, so most of the items listed below are organic (except Tony Chachere's, I'm pretty sure they don't make it in an organic form)

Ingredients for 4 tacos:
(We used 18. Two to taste and then four for each taco, you gotta evenly distribute or I get angry)
(Really you only need 1/4th of an avocado, why don't they sell 1/4th of avocados?)
Sweet onion (Vidalia preferably)
(Again, you only need 1/4th, why don't they sell 1/4th of an onion?)
Cup 'o cheese
(We used Whole Foods organic italian blend) 
1 lime
1/2 tsp minced garlic 
1 tsp olive oil
3/4 tsp Tony Chachere's seasoning
Cilantro if you wanna get crazy
Jalapeños if you wanna get crazier
Salt and pepper to taste
. . . and don't forget your tortillas!
For a few weeks, we were using Ezekiel bread tortillas, thinking "heck yea these are healthy and gluten free, they have a Bible verse on them"
Even though the package says flourless, they are still made from "sprouted wheat".
Bummer, cause they were incredible.
So last night we had to change it up and use Whole Foods organic GMO free corn tortillas.
Not bad.
Microwaving them for like 10 seconds helped immensely.
Start with sautéing the onions (while your shrimp is thawing, if it isn't fresh straight out of the gulf)
If it is fresh from the gulf then I hate you.
Sautéing onions takes forever, but I'm a sucker for some serious, hardcore sautéed onions.
I also kinda love how spell check adds the accent mark when I type sauté. 
We used half of a medium sized onion, which was way too much, but I may or may not have eaten the leftovers by the spoonful. 
I don't have much advice for sautéing onions.
Just cover the bottom of a skillet with a thin layer of olive oil, turn the heat onto medium and continuously stir the onions until they are brown enough.
I'd estimate 10-15 minutes?
For the shrimp, after they are thawed put them in a skillet on medium heat with the juice of half a lime, Tony's, minced garlic, salt & pepper (or a just blend of garlic powder, onion powder, cayenne, red pepper, salt, pepper if you don't have Tony's) 
The shrimp will cook for about 6 minutes.
Don't worry about the large amount of liquid in the pan, because once they are completely cooked (not tasting fishy and no longer opaque) take the pan off the heat and let the shrimp marinate in the juice and seasoning while you prepare the rest of the meal. 
Side note:
How precious is this bowl with the cute little serving spoons?
We used Whole Foods organic cheese and munched on some of these organic corn tortilla chips from Kroger while we were preparing everything. 
My avocado slicer is one of my favorite kitchen gadgets! 
After neatly arranging all the toppings for their photo shoot . . . 
We stuffed out faces with the best darn tacos around.
Since we made these the first time on a whim, at least once a week for the last month Josh has asked me to make them again.
I think the onions are what does the trick.
Our next taco experiment:
Grilled chicken with sautéed kale and onions
. . . but that sounds boring, what else can we add? 


brooke lyn said...

yum yes please! also are you a fan of the avocado toy you have? i have been debating about whether or not to buy one.

alex said...

Pinning this! It looks amazing!

Unknown said...

That food looks amazing!
Just found your blog!
I am now following you!!
Looking forward to keeping up!


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