Happy Monday everyone! It’s kind of late in the day so I hope you’re surviving the day well enough! I’m visiting my hometown this week for 4th of July and spent today with my bestest friend in the whole wide world. I also got a parking ticket. Welcome home, right? Anywho, I keep mentioning these shrimp tacos and how I’m going to share the recipe. Well, today is the day I finally share the recipe.
*I took the photos with my camera and learned that my kitchen has terrible lighting. From now on I shall (try to) take better pictures.
- Uncooked shrimp (pealed and deviened)
- Lime juice
- Cheese (I used mozzarella and cheddar)
- Greek yogurt
- Grandessa Signature mango salsa
- Grandessa Signature tequila lime salsa
- Wheat tortillas
I’m sure you noticed there are no measurements listed for each ingredient. That’s because I really didn’t measure any of the stuff out, I mostly just went by how it looked. I think a more technical term would be I measure “to taste.” Honestly, I think not having measurements makes the recipe that much easier. Here’s pretty much how I cooked everything. And by everything I mean the shrimp.
I defrosted the shrimp and peeled off the tails. I’m not sure how many shrimp I actually used, I just took out the amount I thought Carl and I would need. I coated them in a modest amount of olive oil and a good squeeze of half a lime. I then sprinkled them them paprika and pepper until I liked the way it looked. I tossed the shrimp onto a skillet at medium heat, sprinkling more lime juice on them, and cooked until done.
You’ve got your meal cooked.
All that’s left is to assemble it onto your tortillas. I used wheat tortillas and greek yogurt as a healthier alternative to white tortillas and sour cream. Both salsas were delicious but I definitely liked the mango most. I’m not sure what groceries stores you can find the salsa in but they are definitely sold at Aldi’s.
Do you have any recipes where you disregard any measurements?