Something about fish tacos provides a nice break in the pre-Christmas fare. The meal was easy to drum up on a busy December night. Hubby was all agog and was very remorseful when the supply ran out. A carved-up avocado was just the right garnish.
The recipe hailed from another most unlikely place—the underside of my Land O Lakes unsalted butter box. I was just about to toss out my box when I noted that the underbelly of it had writing on it. On the perpetual hunt for new recipes, I thought just maybe . . . yes! The recipe said “Sweet & Spicy Baked Shrimp Tacos”. I had tilapia on hand and decided to sub it for the shrimp. Great substitution but would love to try it with shrimp sometime.
Sweet and Spicy Baked Shrimp Tacos
Spice mixture:
1/3 cup sugar (I used sugar substitute)
3 tablespoons firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons plain breadcrumbs
1/2 teaspoon ground allspice
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
Shrimp:
1/4 cup unsalted butter, melted (tested with Land O Lakes brand)
1 (16-ounce) package uncooked thawed medium shrimp (I used 1 pound fresh tilapia)
Sauce:
1/2 cup sour cream (I used fat-free)
1 tablespoon lime juice
2 teaspoons chopped fresh cilantro
1/2 teaspoon chili powder
Tacos:
16 (6-inch) corn tortillas, warmed
2 cups coleslaw mix
Heat oven to 500 degrees. Line baking sheet with aluminum foil; set aside. Combine all-spice mixture ingredients in a small bowl. Dip shrimp in butter and then in spice mixture. Place onto prepared baking sheet. Bake for 5 to 6 minutes or until shrimp are pink and coating is bubbly. Meanwhile combine all sauce ingredients in small bowl. To assemble tacos, stack 2 warmed tortillas onto each individual serving plate. Top with 1/8 of the baked shrimp and 1/4 cup coleslaw mix. Drizzle with sauce. Makes 8 tacos.
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