2 August, 2015
Shrimp Tacos with Spanish Style Rice
[blue_heading] Shrimp Tacos with Spanish Style Rice $1.66 per taco with rice [/blue_heading]
It’s summer here in the Midwest of America, temperatures are in the nineties for July and August. Most of my free time is spent outdoors this time of year so preparing big meals is kind of put on the back burner. Light and fast is how I like to make most of my meals when I am always on the move.
To stay with the season, I first chose shrimp as my main ingredient and then wrapping them up into a few small flour tortillas sounded good (or maybe it was a taco bell commercial that I saw late one night that got me in the mood). Either way, I decided I needed a taco now. I made a homemade sauce consisting of mainly mayonnaise and just a little bit of vinegar and mustard. I drizzled this sauce over my fresh tacos and boy, I swear, it was better than that pricey deep fried fish pocket at Long John Silver’s (but not any where close to my beloved “hush puppies” of course).
I tried to keep track of all of the spices I used, but this is a very forgiving recipe, as far as spices go. These tacos are a full meal by themselves, but I also tried my hand at making homemade Spanish style rice to go along with my tacos. I will show you how to make the tacos, sauce, and the Spanish style rice in this single post.
These shrimp tacos with Spanish style rice turned out great and really hit the spot.
Make just the tacos or go all out and include the rice for a very satisfying dish with plenty of rice for left overs the next day.
- 1/2 lbs frozen or fresh medium shrimp $3.48
- 3 flour tortillas $0.18
- 1 tbsp Oil $0.12
- 1/2 tbsp Butter $0.02
- 1 cup lettuce (garden) $0.00
- 1/3 cup shredded cheese $0.13
- 1 tsp S & P
- 1/3 cup mayonnaise $0.18
- 2 tbsp mustard $0.04
- 1 tsp salad vinegar $0.02
- 1 tsp Chili Powder $0.02
- 1 tbsp garlic powder (2 cloves) $0.04
- 1/2 tbsp onion powder $0.03
- 1 cup Rice $0.08
- 2 cups Water $0.00
- 1/2 cup chunky salsa $0.35
- 1/2 cup chopped onion $0.06
- 1/2 tsp Smoked Paprika $0.03
- 1 tsp Chili Powder $0.02
- 1 tsp Ground Cumin $0.03
- 2 tsp garlic powder $0.02
- 1 tbsp jalapeno peppers (optional) $0.10
- 1/2 tsp cayenne pepper (optional) $0.04
- Add chopped onion, jalapeno's, and spices into a preheated and oiled pot. Heat on high for about 2-3 minutes to caramelize the onions; ah smells good right.
- Add in your dry rice to soak up all of that flavor for about 30-60 seconds.
- Add your 2 cups of water and half a cup of salsa. *Add a little less than 2 cups of water if you want a thicker style rice.
- Bring to a boil. Cover and set temperature to low and cook for 20 minutes or until rice has absorbed the water.
- Heat butter and oil in a small skillet on medium high heat. Place shrimp into skillet and cook until shrimp has turned white and no longer translucent. (5-6 minutes) *Add in garlic if you want to have fresh breathe.
- After the shrimp have fully cooked, salt and pepper should be added. Drain and let cool for 2 minutes before adding to tortillas.
- Grab a tortilla and become an taco engineer for a minute. Tortillas + shrimp + lettuce + sauce=Yum-O.
- Use a fancy mixing container and stir together, mayonnaise, mustard, vinegar, garlic, onion, and chili powder.
- Wow, this sauce turned out great. This homemade sauce is better than most seafood restaurants that I have eaten at and it only took 30 seconds to make.
