Dinner yesterday was improv shrimp tacos assembled from several recipes that I found on Allrecipes.com. The shrimp were shelled, deveined, and had their tails removed. They were dusted with a generous amount of Tajin chili-lime spice and sauteed in a couple of teaspoonfuls of EVOO. The accompaniments were: dry coleslaw (bought at the grocer’s), mild guacamole (also from the store), and a spicy salsa of pineapple, red onion and jalapeno. The salsa consisted of a 1/4″ x 1/4″ dice of each ingredient, with a squeeze of lime and salted to taste. For two people, a small cup of fresh pineapple, half a jalapeno, and a couple of rounds of red onion was sufficient.
The resulting tacos, on flour tortillas, were yummy. Corn tortillas, if you prefer, will work just fine. I recommend them to my friends who enjoy these ingredients in other dishes.
