A while back I made homemade flour tortillas, but what I haven’t shared with you is what we else we made to go with the tortillas. The shrimp tacos were so yummy! The chipotle chili gave the shrimp a little bit of heat, but not overly strong. The addition of the corn and black bean salsa really added to this dish and helped to give the tacos a Tex-Mex flavor. The best part about this meal to me was being able to get two meals out of it. My hubby and I had no problem eating all the shrimp, but we did have some of the salsa left over. With homemade tortillas and a tasty salsa, I knew we would make quesadillas the next night and that is exactly what we did! Using some left over white cheddar cheese, I put together a quesadilla that was just as good as the shrimp tacos.
Chipotle Lime Grilled Shrimp
1 chipotle chili in adobo, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon brown sugar
1 lime (juice and zest)
2 tablespoons cilantro, chopped
1 lb. shrimp, peeled and deveined
Combine all ingredients in a bowl and let marinate for 20 minutes.
After 20 minutes, skewer the shrimp.
Place oil on the grill grate and grill the shrimp until cooked, about 2 to 3 minutes per side.
Corn and Black Bean Salsa
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon cumin
2 tablespoons cilantro, chopped
15 oz can black beans, rinsed and drained
15 oz can sweet corn, drained
1 red pepper, diced
1 jalapeno, seeded and chopped
2 green onions, sliced
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, and cumin.
In a medium bowl, stir together black beans, red pepper, jalapeno, green onions, and corn. Toss with vinegar and oil dressing and garnish with cilantro. Cover, and refrigerate.
Source adapted from: My Baking Addiction, originally from Closet Cooking
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