Let me tell you, it's an almost impossible task to feed me tacos I don't like. I'm not picky, I've eaten them from everywhere, all over the country. While I eat them all, I do know a good taco when I come across one. There's a very modern taco shop in Huntington, WV called Black Sheep that I love. They are one of those places that serve unlikely taco combinations like duck with pickled blackberries (to die for) and brisket with blueberry sauce (drool). There's just so much flavor in their creative tacos. And speaking of flavor...
These tacos are packed with flavor. That was the first comment the hubby made after trying them. Actually, it was just that one comment and then these tacos were magically gone from his plate. He's not the lover of Mexican dishes that I am, so I was pleasantly surprised. There's only a couple of spices that flavor the shrimp, but those few flavors pack a punch. Top the shrimp off with crunchy cabbage and fresh made salsa, guacamole, and lime sour crema? Holy good guacamole!
And now I feel I must share this injustice with my readers. My favorite Mexican restaurant in town closed! They had amazing fish-bowl sized Patron margaritas that could knock your socks off. The type of margaritas that make any dinner taste amazing. Sigh. Just like Chinese food, I'm now relegated to only getting my Mexican fix by my own hands. It's just not the same when you have to prepare it and clean up the kitchen that looks like it's had a bomb dropped on it.
So in the meantime, I'll continue to wait patiently for a new Mexican restaurant in town and keep my fingers crossed it's decent. On the other hand, dear readers, if any of you know a restauranteur looking for a new market, there's a HUGE niche where I live due to the complete lack of options. And please hurry- must. have. enchiladas.
Happy Thursday everyone!
Lime Sour Crema-
1/3 cup fat free sour cream
1 tbsp lime juice
1/2 tsp chipotle chile powder
1/2 lb shrimp, peeled and deveined
1 tsp chipotle chile powder
1 tsp chile powder
1 tsp kosher salt
1 tsp canola oil
tortillas or crunchy taco shells
thinly sliced cabbage
cilantro, roughly chopped
1. To make lime sour crema- combine sour cream, lime juice, and chile powder in a small bowl. Mix thoroughly. Set aside.
2. To prepare shrimp- combine shrimp with chile powders and salt. Allow to marinate for 30 minutes. Heat canola oil in a large skillet. When warm, add shrimp. Cook 3-4 minutes or until shrimp are opaque.
3. To prepare tacos- spoon shrimp onto tortilla. Top with lime sour crema, cabbage, salsa, guacamole, and cilantro. Serve immediately.
*Recipe adapted from Heather Christo
Linked to: Weekend Potluck