Shrimp Tacos with Spanish Style Rice2015-08-02
- Yield : 3 tacos
- Servings : 3
- Prep Time : 3m
- Cook Time : 20m
- Ready In : 23m
Shrimp Tacos with Spanish Style Rice $1.66 per taco with rice
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.