Shrimp, kimchi, and avocado, that’s all it takes for a mighty satisfying taco night. If you’re not big on kimchi, substitute a simple slaw by tossing together some shredded cabbage, carrots, lime juice, honey, and cilantro…minced jalapeno or chili flakes for some heat.
Peel the raw shrimp, cut into half inch pieces, then toss
in a bowl with some chili powder, cayenne pepper, or if you’re in the mood for
something a little cleaner after the holidays, just some salt and pepper.
Wrap some soft corn tortillas in aluminum foil and pop them
in the toaster oven on 300 for five minutes. Once warmed through, lay them out
on your plates.
Slide the shrimp into a lightly oiled sauté pan and toss
often over medium heat. They don’t take
more than a few minutes, once cooked through portion them out onto the waiting
tortillas. To finish, pile on the kimchi
or slaw, followed by the avocado and your favorite salsa.
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