As you can probably tell, we like tacos . . . all kinds of
tacos (Shredded
Chicken Tacos, Shredded
Beef Tacos, Chili
Rubbed Salmon Tacos and Taco Salad. We also eat ground beef tacos but use the super
simple taco seasoning from Old
El Paso (EF, DF, GF). We generally have some kind of taco about twice a month. They are just so easy and kid-friendly!
My husband came up with this delicious recipe after we ate
the shrimp tacos at Wahoo's Fish Taco.
According to their menu, Wahoo’s sautés the shrimp in a Polynesian marinade. While I don’t know how close our recipe is to
the original, it tastes very similar. My
husband is the mastermind behind these tacos.
I made the ones pictured below. I
think I did a pretty good job. The next
time he makes them, I will have him double check my measurements for each
ingredient. As with all recipes, try
variations to find the combination you like best!
Shrimp Tacos
2 pounds medium shrimp
1 T olive oil
1-2 t garlic powder
¼ t freshly ground black pepper
Dash of cayenne pepper, or to taste
2 T reduced-sodium soy sauce*
1 T honey
Heat oil in skillet over medium-high heat. Add shrimp and sprinkle with dry ingredients. Sautee about 3 minutes or until pink and
slightly curled. Drain any liquid that cooks out of the shrimp. Then add soy sauce and
honey. Sautee until shrimp are coated
and sauce thickens slightly.
Serve on warmed soft corn tortillas and top with your
favorite taco toppings. We like to top
ours with cabbage, avocado, salsa and cheese.
Makes about 12 tacos.
* For those on a gluten-free diet, be sure to use a
gluten-free soy sauce.
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