(D and I had a great time at Disneyland in sunny California and pics and posts will be coming soon. For now, a tasty and simple recipe to get back into the blogging groove 🙂
A couple of weekends ago I wasn’t planning on making anything special. To be truthful, I’m a bit burnt out from my sometimes extravagant cooking adventures. I work Sundays to Thursdays whereas D works a traditional Monday to Friday work week and so Fridays are usually when I go all out in the kitchen since I’m home alone. We were out Friday night and by the time Saturday came around, I was debating on what to quickly concoct for dinner when I thought of something as simple as seafood tacos.
A couple of blocks from where I work is a Latin foods grocery store and during the warmer weather out front of it is a taco cart. Last summer when my mom visited we did some shopping in the Strip (I promise to blog about this iconic Pittsburgh neighborhood very soon) and then got tacos and watermelon refresco from the cart. It was one of the simplest yet best lunches I had had in a while. Although in the past I’ve always preferred enchiladas to tacos, enchiladas are so much more complicada and messy. Enchiladas requires the use of cutlery since they’re usually drowning in a sauce whereas with tacos, you can eat them with your hands. Tacos are definitely one of Mexico’s quintessential street foods. No matter where you are in Mexico, there will always be someone with a little cart or stand on the side of a street, in the midst of the zocalo, making tacos. The smell of a recently made tortilla wafting through the air is the best thing in my opinion.
From my Best Ever Mexican cookbook I discovered a delicious sounding recipe for chili-shrimp tacos. The taco sauce was extremely easy to make and while I am usually my toughest critic in regards to my cooking, these were fabulous. It really got me in the mood to visit my beloved Mexico.
1 lb. raw shrimp, shelled and deveined
2 tbsp. chopped fresh parsley
12 soft tortillas (I used these instead of tortilla shells)
for the taco sauce
1 tbsp olive oil
1 onion, finely chopped
1 green bell pepper, seeded and diced
1-2 fresh hot green chiles, seeded and finely chopped
3 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. brown sugar
1 lb. ripe tomatoes, peeled and coarsely chopped
juice of 1/2 lemon
salt and pepper
To make the sauce, heat the oil in a deep skillet over medium heat. Add the onion and cook for 5 minutes , or until softened. Add the bell pepper and chiles and cook for 5 minutes. Add the garlic, cumin, coriander, and sugar and cook the sauce for an additional 2 minutes, stirring.
Add the tomatoes, lemon juice, and salt and pepper to taste. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
Stir in the shrimp and parsley, cover, and cook gently for 5-8 minutes, or until the shrimp are pink and tender.
To serve, spoon the shrimp mixture into the tortillas and top with a spoonful of sour cream if desired.