Happy Cinco de Mayo! This is how my day started. A picture is worth a thousand words:
Let’s just say we an extra sticky situation this morning when Mitchell unscrewed the cap off a FULL bottle of pancake syrup. He is one smart little boy and not even 10 months yet! He looked so proud sitting in his large pool of syrup, and I couldn’t help but laugh! I was only able to snap one photo though because Mitchell quickly became upset. My hands were also covered in syrup, so I rushed him upstairs to give him a bath. Thank goodness we have tile floors by the pantry! I am still smiling about this unexpected and messy scene. I know this is just the first of many future spills!
I hope your day has been as sweet as mine, just a lot less sticky! If all else fails, these tacos will make it better!
Though this isn’t a formal recipe, I wanted to share the seasonings and toppings we used for our shrimp tacos. When it comes to baking, I am very precise. With cooking, we are pretty flexible and often are inspired by the ingredients we have on hand.
If you want to try out my homemade corn tortillas shown below, the recipe and step-by-step photos can be accessed here!
You may customize based on your favorite flavors and quantity needed.
For the Shrimp:
Raw, peeled and deveined shrimp
Ancho chili pepper
Pat the shrimp dry and season with the spices above. Sauté the seasoned shrimp in the olive oil until they are cooked through but not overcooked. You could also grill the shrimp if you prefer. The time will vary depending on the size of the shrimp.
For the Tacos:
Corn tortillas, warmed
Seasoned and cooked shrimp
Chopped romaine lettuce
Place the shrimp, lettuce, and onion on warmed corn tortillas. Top with a drizzle of sour cream, generous sprinkle of cilantro, and squeeze of lime juice.