The last meal of
the summer had to be special and delicious. And these tacos fit the bill
perfectly. All the best of summer combined in one dish.
Start with a
mixture of lime juice, olive oil, cumin, minced garlic, chipotle hot sauce and
yes, maple syrup. Whisk for a second to combine thoroughly. Spoon half of the
lime mixture over the uncooked shrimp.
Now, you can
either grill the shrimp and the corn or sautee in the pan. I went with the sauté
method as it was raining…. But it is just as good. First cut the kernels from
the corn. Add a little canola oil to two tablespoons of butter and sauté until
the corn is slightly browned. This should take approximately four to five
minutes. Remove the corn, allowing it to cool on a plate and sauté the shrimp
with the lime marinade for approximately 8 minutes or until the shrimp turns
pink.
Now for the fun
part, combine in a separate bowl, romaine lettuce, chopped roma tomatoes, green
onion, cilantro, and black beans. Spoon the remaining lime juice mixture over
the vegetables. Add the cooled corn and toss to combine.
Heat your flour
tortillas. Spoon the veggie mixture into the tortilla. Top with several pieces
of shrimp.
Okay, now add
several small slices of avocado and sour cream…..
The best tacos I
ate all summer. Delicious. Try them and you will agree…. But you have to eat
everything in one sitting. The veggies sadly will not be good the next day. Also,
the veggie mixture would be great with thinly sliced steak or chicken.
Lime Mixture:
¼ c. lime juice
2 T. olive oil
1 t. cumin
2 t. minced
garlic
2 T. maple syrup
2 t. chipotle hot
sauce
¾ lb. shrimp
2 ears of shucked
corn
Veggie Mix:
1 c. Romaine,
chopped
1/4 c. green
onion, chopped
¼ c. cilantro,
chopped
15 oz black
beans, drained and rinsed
3 Roma tomatoes,
chopped
1/3 c. light sour
cream
avocado
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Cynthia