Southwest Shrimp Tacos
Last Updated:October 21, 2016
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon crushed red pepper
- Himalayan Sea Salt to taste
- 2 tablespoons Canola oil
- 12 large shrimp peeled & deveined
- 1 head romaine lettuce shredded
- 1 fresh lime
- 1 Avocado optional (only if ripe)
- 1 cup tomatoes dice
- 1/4 red onion thinly sliced
- 12 Tortillas
- 1/2 cup sour cream
- 1/4 cup water
- 2 tablespoons chopped green onions
- 1 tablespoon cilantro leaves
- 1-2 cloves garlic minced
To make the sauce, place sour cream in a bowl. Add water and remaining sauce ingredients and mix together. Set aside.
Next, mix all of your seasoning blend ingredients in a bowl and set aside. Heat oil in a large skillet over medium high heat. While oil is heating, lay shrimp out on a tray and sprinkle seasoning on both sides. Add a few shrimp to the hot pan (do not crowd the pan) and sauté on one side for 1 to 2 minutes, turn the shrimp over and cook another 1 minute or so. Remove the shrimp from the pan.
To serve tacos, lay out one tortilla, place a couple of shrimps along the center. Drizzle a little sauce over the shrimp. Lay on top of the shrimp, onion, tomatoes, avocado (if you have) and lettuce. Fold in half and eat.
Place chickpeas in a large saucepot and fill with water. Bring to a bowl. After water comes to a boil, lower the heat and let simmer for 45 minutes or until the chickpeas are soft to the bite.
To serve tacos, lay out one tortilla, using a slotted spoon scoop some chickpeas and place along the center of the tortilla. Drizzle a little sauce over the chickpeas. Place on top of the chickpeas, onion, tomatoes, avocado (if you have) and lettuce.
©2016 Chef Marvin Woods • www.chefmarvinwoods.com