what you need:
this recipe yields 4 tacos
1/2 pound of the little shrimp
1 can low sodium black beans
1 tea spoon garlic powder
1/2 tablespoon cumin
1 chopped spring onion
salt & pepper
what to do:
marinade shrimp in a bowl with a tablespoon of olive oil, 1 tea spoon of lime juice, chopped spring onion, garlic powder, 1 teaspoon of salt & a pinch of pepper.
drain & rinse beans. heat on medium in a sauce pan. add cumin,1 tablespoon of chopped cilantro & 2 teaspoons of salt.
cook shrimp on medium heat until opaque (about 3-5 minutes, the small ones cook quickly!)
chop cabbage & kiwi. Build tacos with cabbage on the bottom, beans next, shrimp, kiwi. top with shaved manchego, & chopped cilantro & a bit of love. Volia!
These shrimp tacos are refreshing with zings of kiwi & lime in each bite. Unique flavors all paired together create a tropical party on your tastebuds. Quick to make & paired with a chilled glass of Sauvignon Blanc, these tacos will be a huge hit on a summer night.
I enjoyed my kiwi shrimp tacos with the Heitz Cellar 2012 Sauvignon Blanc. It was the perfect balance for my shrimp tacos. Refreshing, bright flavor enhanced the flavors of the tacos without allowing them to take all the spotlight...
A working girl in love with good food, drink & good conversation.