Last week was National Taco Day. It was on Tuesday, I had planned on doing tacos on Tuesday but we didn’t make it that far into the week. Nope, by Sunday night I was sautéing up meat and veggies and stuffing the taco shells with loads of steamy goodness. We LOVE tacos in the Bliss house. Like really. They are such delicious and versatile little packets. Sometimes you need to mix things up though – and this was just the ticket. It’s barely even a recipe…
Coat shrimp in low-sodium or homemade taco or fajita seasoning. Toss into a hot pan with a bit of oil and cook about 2-3 minutes on each side until pink and cooked through.
Fill your tortillas as you wish – our staples are a bit of shredded cabbage, sautéed veggies (onion, garlic and peppers), cilantro, pico de gallo, avocado, a sprinkle of cheese and a dollop of sour cream
A few tips to make this all easier and faster: frozen shrimp (peeled and deveined), buy an extra pack of tortillas and throw them in the freezer when you get home from the store (I separate them into two packages wrapped in aluminum foil then in a gallon-sized bag, then just warm up the foil pack in the oven), cook up a large batch of the onion/pepper/garlic mixture and freeze in smaller bags.