Shrimp Tacos

I am not a frequent cooker of shrimp. Or seafood. Or fish, even. I grew up land-locked with nary a fishing pole in sight. My family dined on hamburger, the occasional pork chop and canned soup (and not that expensive chunky kind). So when I stumbled upon a recipe for Shrimp Tacos while searching for a recipe for our Cinco De Mayo celebration, I thought “Hmmmm … should I? Could I?”

My first hurdle was finding shrimp. We live in a small community pretty far from the sea. Nearly all of the available shrimp I found was cooked and frozen, as we don’t have a single “meat counter” in town. Then – eureka – a single bag of raw shrimp! Now I had to figure out how to remove the shells and tails. Well, it turns out they just pull right off. It was kinda ooky, but manageable. OK then. Now all we add are a few simple ingredients, and voila! Some fabulous Shrimp Tacos … and I made them all by myself.

So this year, celebrate Cinco De Mayo with your own batch of Shrimp Tacos – they are easy and delicious, and your family will be amazed!

Shrimp Tacos

• 1 pound raw shrimp, peeled and deveined
• ½ bottle 29-Minute™ Citrus Marinade
• 1 Tbsp. Fiesta Party Dip Mix®
• 6 flour tortillas, warmed
• Taco fixin’s – lettuce, tomato, cheese, etc.

Place the shrimp in a resealable bag; add the marinade and the Fiesta Party Dip Mix and marinate in the fridge for 29 minutes. Lightly grease a non-stick skillet and heat the pan to medium. Add the shrimp and marinade to the pan; sauté until the shrimp are pink – about 3-4 minutes or so, depending on the size of the shrimp. Divide the shrimp between the tortillas; top as desired and enjoy! Makes 3 servings.

Testing Notes:

• I used frozen shrimp. I’m clearly no connoisseur, but we thought it was just fine. Actually, it was better than fine – it was great!
• I added about 2 teaspoons of the Fiesta Party Dip Mix, because don’t like my food so hot it sets my hair on fire. Turns out I was too timid – next time I would add a full tablespoon, or maybe even a little more.
• We used whole wheat tortillas, which were delish. I wrapped them in foil and kept them on low in the toaster oven until I needed them, and that worked well.
• I got home from work, prepped the shrimp and got it marinating. I set the timer for 29 minutes, then prepped the tortillas and toppings. I was abuzz with miscellaneous activities (some not dinner related), and before I knew it the timer was going off. So this came together very quickly.
• Turns out my family loves shrimp! I had rave reviews and no leftovers.

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