Have you seen those recipe blogs with tons of pictures, and a long biography telling you the Wikipedia history of how it was created? While all that’s nice and lovely, in today’s busy world, “ain’t nobody got time for that!”
I read those blogs, usually from a Pinterest board, and scream “just show me the recipe already!!”, in my head of course. Then I take less than 5 seconds to decide whether or not there too many ingredients for me to ever make it….sigh….And if it takes the flour from Indonesian sheep’s milk that you can only find at the furthest specialty grocer, then that’s not happening either, ha!
If you’re like me, then you’re gonna love my recipe blogs. No nonsense….I’ll show you a picture and the recipe and explain it a little. So Enjoy!
Now let’s get on to the tacos…
Ria’s Easy Shrimp Tacos
Prep time: 30 min!
Ingredients:
1 Frozen Bag of Peeled, Pre-Cooked Shrimp (makes enough tacos for 2 people because the shrimp shrink quickly)
1 Pouch of Taco Seasoning
2 Tbs. of Olive Oil
1/2 of an Onion
1/2 Stalk of Cilantro
2 Tbs of Mayo or Unflavored Greek Yogurt
1/4 Cup of Milk
Corn Tortillas (Use 2 per taco)
(Optional) 1 Orange Bell Peppers, or Chopped Purple Cabbage for extra nutrients
Directions
Take 1 bag of frozen, peeled, pre-cooked shrimp & put them in a strainer for 5 min under running hot water to defrost.
Then take 1/2 a bag of taco seasoning, 2 Tbs of olive oil & add with shrimp into a frying pan on med-low heat, mix together & cover for about 8 min (stirring occasionally).
While that’s heating up, cut up strips of onion & chop half a stalk of cilantro and put aside.
Add the rest of the taco seasoning with 2 tbs of mayo/yogurt & 1/4 cup milk, stir together for the sauce.
Heat up corn tortillas & scoop shrimp into them, then add onion strips to pan & more olive oil to sauté the onions. Once they’re done, add to the tacos, top with the sauce & fresh cilantro, viola!
~Happy Eating!