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Thursday, August 30, 2012

Shrimp and Roasted Pepper Tacos


After making all that salsa last weekend, I had absolutely no choice but to make something delicious to serve as a vehicle for the previous deliciousness.  No choice.  So bring on the tacos!  But these look like fajitas, you say?  They do because I chose to roast up some peppers and onions - which are always found on a fajita platter - which led me to inquire...What exactly is the difference between a taco and a fajita?

Apparently nothing.  Fajitas are typically from Texas and are traditionally made with skirt steak - hence "fajita" - "faja" means girdle in Spanish.  So I call these "tacos" because tacos are created by wrapping absolutely ANYTHING you want in a tortilla.  So again...bring on the tacos!

I think you can do this marinade with any type of fish.  I got it from Annie Eats and she says any white fish will do.  I have done it with bass and it was really good.  I did up some roasted peppers (since I had a green pepper from the garden just waiting to be used) and onions.  And I served them with some cheese, avocado,  the fresh salsa (of course), some green chili sauce, and corn tortillas.  Remember you can throw in anything you want or have in hand - so go have fun.

Shrimp and Roasted Pepper Tacos
marinade taken from Annie Eats

For the marinade:
1 lb shrimp, peeled and deveined
2 Tbsp feshly squeezed lime juice
2 Tbsp olive oil
3 Tbsp minced cilantro
2 cloves garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
salt to taste

For the roasted peppers:
1 Tbsp olive oil
1 red pepper, sliced
1 green pepper, sliced
1/2 large sweet onion, sliced
salt and pepper to taste

Preheat the oven to 425 degrees and coat a baking dish with cooking spray.  Put the peppers and onions in the baking dish and combine with the olive oil, salt and pepper.  Roast for about 40 minutes, stirring once halfway through.

Combine the lime juice, olive oil, cilantro, garlic, cumin, chili powder, and salt in a shallow baking dish with the shrimp and let marinade in the fridge for 15-30 minutes.  Heat a non-stick pan on medium heat and add the shrimp with the marinade.  Cook, stirring occasionally, until the shrimp turn pink and curl.

Serve with all your fixins and nom, nom, nom...

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