Shrimp Tacos

Sometimes I surprise myself. A lot of my cooking is a result of me seeing a recipe and then making so many changes it becomes indistinguishable from the original. Today I was looking at what was in the fridge and trying to figure out what I was going to make for dinner. I decided on shrimp tacos which is something I order in restaurants all the time but I have never thought about making them at home. For any family and friends in Canada I can probably assume you have never heard of shrimp or fish tacos. If so, then you might have the same gut reaction that I did when I first saw it on a menu down here, yuck! Actually, it took me years to even try one. These are so popular down here you can get them at fast food joints. I love shrimp tacos. Better yet, they are usually gluten and dairy free. I couldn't find a recipe that sounded like what I had in mind so this entire dinner was truly winging it. Tonight I made refried pinto beans without the refry which is done from dried beans and cooked in the crock pot then mashed before serving. Refried beans has been another acquired taste since living in the southwest. Again, it is something that I used to hate but now, if they are done right, I really like them. Also, as a side, I made a mexican rice. I browned brown basmati rice in a bit of olive oil on the stove top until it was all nutty smelling and then cooked it in my favorite kitchen appliance, my rice cooker, with onion, garlic, chili powder, cumin, paprika and salt. But for the star of the show...

Shrimp Tacos

Corn tortillas (4 inch ones)

raw shrimp (3-4 large shrimp per taco)
olive oil
salt and pepper to taste

1/2 cup mayonnaise
1 finely minced garlic clove
1 t lemon juice
2 T finely minced parsley or cilantro
1 t honey
salt and pepper to taste

diced tomato
chopped cilantro
avocado sliced
cabbage finely shredded

In a saute pan heat oil on med high. Add shrimp and salt and pepper. Cook only for a couple minutes until they are pink and slightly curled. The best way to ruin shrimp in my opinion is to over season them and over cook them until they are little pieces of rubber.

For the sauce just combine mayo, garlic, lemon juice, cilantro honey and salt and pepper and let sit in the fridge for an hour or more.

Heat the tortillas in the microwave for 30-45 sec in a damp paper towel so they are soft and pliable.

Assembly. Tortilla, sauce, cabbage, shrimp, tomatoes, avocado, cilantro and rice. This is soooo good. I now need not go to a restaurant to enjoy these.