Tacos
I served these tacos with corn and tomato saute.
For 2 servings
Ingredients
4-6 inch flour tortillas
8 large shrimp, peeled and deveined
1 teaspoon olive oil
⅓ cup jarred salsa
1 tablespoon canned diced green chilies
½ cup shredded cheddar cheese
½ cup prepared coleslaw {My Recipe}
Jarred jalapeño pepper slices
Directions
Preheat the oven to 350 degrees F. You will need a taco holder.
Place the four tortillas in the holder. Set aside while you prepare the shrimp.
In a medium skillet, heat the oil and then add the shrimp. Cook until just beginning to turn pink. Tuen the shrimp over. Add the salsa and green chilies. Mix well and tune the heat to low. Let the shrimp simmer until completely pink.
Place the tortillas in the oven for 5 minutes. Remove the holder and fill the tacos.
In each shell place 2 shrimp, several tablespoons of cheese, coleslaw, and jalapeno slices. Serve in the holder.
Note
I like using a taco holder because it makes it so much easier to bring the food to the table and each person can take their taco without it all falling out.
For the Love of Cooking
My son would devour these shrimp tacos. He loves anything with shrimp.
Dorothy's New Vintage Kitchen
Lovely! Shrimp tacos are so delicious.
Animalcouriers
They look and sound delicious.
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