A Yummy Mexican Fiesta at Home 01.03.2016

shrimp tacos recipe@photo

Who doesn’t love Mexican food? Now you can make a delicious and nutritious fiesta at home with a simple shopping list.

Shrimp Tacos

Grilled shrimp, zesty salsa, and the right mix of spices make these tacos a wonderful weeknight meal.


  • Sour cream, ½ c
  • Mayonnaise, 3 T
  • Milk, 3 T
  • Ground cumin, ½
  • Large shrimp (peeled, deveined), 1 ½ lbs.
  • Butter (melted), 3 T
  • Garlic (minced), 2 cloves
  • Limes (quartered), 4
  • Salt, to taste
  • Black pepper, to taste
  • Corn tortillas (6-inch), 8
  • Cabbage (green or purple, shredded), 3 c
  • Green tomatillo salsa, to taste


  1. Heat grill (or a stovetop grill) over medium. While that warms up, combine the sour cream, mayonnaise, milk, and cumin in a mixing bowl; reserve.
  2. In a separate bowl, combine the butter and garlic. Put the shrimp on bamboo skewers and pour the butter mixture over them. Grill the shrimp skewers for 4 minutes; flip and grill 4 more minutes.
  3. Remove the shrimp from the grill; sprinkle with salt and squeeze lime juice over them.
  4. Now grill the corn tortillas for 30 seconds; flip and grill 30 seconds more. Place them on a serving plate.
  5. Take the shrimp off the skewers and divide them evenly among the corn tortillas. Fill each tortilla with cabbage, tomatillo salsa, the sour cream mixture, and another squeeze of lime. Serve.

Black Bean Salsa

black bean salsa@photo

This is a perfect accompaniment to fish tacos, grilled chicken, or an entrée salad. Plus, it is a breeze to whip up for the entire family!


  • Black beans (drained, rinsed), 2 (15.5-ounce) cans
  • Avocado (cubed), 1
  • Fresh cilantro (chopped), ½ c
  • Scallions (thinly sliced), 2
  • Jalapeno or serrano chile (chopped), 1
  • Fresh lime juice, 2 T

Simply combine all of the ingredients into a large serving bowl. Squeeze the lime juice over the salsa; toss to evenly distribute the juice, and add salt to taste. Enjoy!

Sweet Potato Fajitas

Here is a vegetarian-friendly Mexican dish that everyone will love. Plus, it is colorful and gorgeous to look at. Pair this with the black bean salsa for a lovely Mexican-style spread!


  • Olive oil, 2 T
  • Sweet potato (peeled, cubed), 1 large
  • Onion (thinly sliced), 1
  • Poblano pepper (seeded, thinly sliced), 1
  • Salt, to taste
  • Black pepper, to taste
  • Sour cream, ½ c
  • Canned chipotle chiles in adobo, 2 t
  • Flour tortillas (6-inch, warmed), 8


  1. In a large skillet, heat the olive oil over medium heat.
  2. Place the sweet potato, Poblano chile, and onion in the skillet. Season with salt and black pepper. Cook while occasionally stirring for about 10 minutes (the sweet potato should be soft and the onion caramelized).
  3. Combine the sour cream and chipotles in a small mixing bowl. Fill each tortilla with a smear of the sour cream spread and top with the sweet potato mixture. Serve.

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