Shrimp Tacos with Two Kinds of Sauce
As planned, we whipped up some shrimp tacos and made the mayo salsa from the chicken biscuit “sandwich” from the other day. I also made up some pico de gallo, because it was requested. They turned out very well, and other than the ton of chopping, cooked up quite quickly, too.
Shrimp:
Peel and devein about a pound of shrimp. I sprinkled some taco seasoning mix on mine, and just sauteed them until they were just finished - I used large shrimp, so I didn’t overcook them for once.
To refresh your memory, the mayo salsa:
Salsa Mayo
- 1 c. chopped tomatoes (2 plum or 1 large regular tomato)
- 1/4 red onion, finely chopped
- 3 Tbs chopped cilantro
- 1/2 tsp. garlic powder (I was done with chopping at this point, ugh)
- 1/2 c. mayo
- 1/2 Tbs. lime juice
- 3 shakes Tabasco (see mom and dad, I eat it now!)
Mix everything together in a bowl. Add salt and pepper to taste.
Pico de Gallo - Essentially everything in the salsa mayo but without the mayo
- 2 tomatoes, chopped
- 2 jalepenos, deveined and seeded to your liking (the more seeds/veins you leave, the spicier it will be)
- 1 medium onion, chopped fine
- 1/2 c. chopped cilantro
- 1 clove garlic, crushed
- 1 Tbs lime juice (maybe a little more)
- salt and pepper to taste
Stir it all together.