This dinner will look so impressive your family will think you spent hours in the kitchen preparing, reality you spent about 30 minutes and sat in the kitchen enjoying some quiet time while looking busy.
This meal is three parts: Honey Chili Shrimp, Coleslaw, and homemade gauc and homemade chips.
The shining star of the show is the Honey Chili Shrimp. (These are so good they don't need to be in the taco, as I myself make a meal of just the shrimp. )
Honey Chipotle Shrimp
Ingredients:
3 tablespoons of Olive Oil
2 pounds of deveined and uncooked shrimp (mine came with tails that I removed)
3 Green Onions
1/4 cup of honey (you can add more or less depending on desired sweetness)
3/4 cup - 1 cup Franks Red Hot Sweet Chili Sauce
2 tablespoons of Chipotle Powder
2 tablespoons of Paprika
3 small limes
Dash of Salt
Dash of Pepper
Directions:
Heat olive oil over medium heat for 2 minutes, add shrimp
Shrimp will start to turn from a grey color to a nice white and pink tone after about 3 minutes. Once this color appears flip shrimp and season again with salt and pepper.
Dice green onions, and add only the white part of the green onion to the pan. Saute until soft.
Add honey and Franks Red Hot Sweet Chili sauce stir.
Add chipotle and paprika seasoning and stir to ensure well covered and mixed over shrimp.
Remove shrimp from sauce and put on a serving platter cut two limes in half and juice over shrimp
Return sauce to the stove top, turning the temperature to high. Sauce should start to reduce down to a syrup like consistently.
Once thickened pour over the top of the shrimp, cut remaining lime and juice over shrimp. Garnish with green diced green onion stems.
Now if making those amazing shrimp into the tacos you will need the coleslaw for the full mouth watering fusion of flavors. Being a mom of 3, I do not have time to shred all those vegetables, so let me introduce you to my cheaters coleslaw recipe, which allows you to say it is homemade, but half the work.
Cheaters Coleslaw
Ingredients:
1 package of store bought coleslaw (yup this right here is how we cheat and save our sanity)
1 cup of Hellmann's Mayonnaise
2 table spoons of white vinegar
1/4 cup lemon juice
4 tablespoons of granulated sugar
Directions:
Add mayonnaise, white vinegar, lemon juice, and sugar to blender.
Turn on high for 1 minute or until well mixed.
Open bag of coleslaw and pour into bowl (pat yourself on the back for saving yourself about 20 to 30 minutes of time not having to shred all those vegetables, and only spending about $2 verse the $12 all those vegetables would have cost that still needed to be shredded)
Pour your sauce over the slaw and mix until thoroughly covered
Now to compile your shrimp and slaw into a taco you just need your favorite tortilla. My family loves the Mission Extra Fluffy ones. This is the easy part, tortilla on the plate, fill with 3-5 shrimp depending on size and then top with the slaw. If you want to look really fancy garnish with some left over green onion.
Anytime we have Mexican my youngest looks for the homemade guacamole and chips. About a year ago I messed up and had everything but tortilla chips so I just fried some up and made my own - well now we can't go back, as my family has become spoiled and only wants the homemade chips. Thankfully these too are easy!
Guacamole and Chips
Ingredients:
Lava Rock mixing bowl (I bought mine from Costco, but they sell them on Amazon, don't ask me why- for some reason gauc made in this bowl of amazingness just taste 100x better)
5-6 ripened avocados (just went to the store today, and your avocados aren't ripe? Put them in the oven at 150 for about an hour... your welcome)
Half of a Large Red Onion Diced
2 heaping tablespoons of diced garlic
Salt (I use this to taste)
2 heaping spoons of Pico de Gallo
2 small limes
15 small tortillas quartered
4 cups of vegetable oil for frying
Directions:
Place your lava rock mixing bowl in freezer.
Heat your vegetable oil in a large pot on high for about 4 minutes. Test to see if ready by putting a drop of water in the pan. As my daughter says if it talks back it is ready.
Quarter your small tortillas and depending on size of pot drop about 7-8 quarters in to fry.
Frying goes fast, you will start to see them turn a golden brown within 30 seconds, flip to brown other side (about 20 seconds) and remove.
I usually salt tortillas every other batch that comes out of the fryer.
Once all the chips are made remove your lava rock from the freezer.
Add red onion, diced garlic, and about a teaspoon of salt
Use grinder to fuse all flavors together, smashing onion, garlic, and salt into a paste like mixture.
Once paste like mixture has formed add in avocados. Use two spoons to smash and mix into onion/garlic paste.
Once there are limited chunks of avocado fold in pico de gallo.
This is about where I taste test to see if I need more salt.
Lastly half two small limes and juice over guacamole. Mix in lime juice and serve.
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