Stores are taunting me by starting to display pumpkins and gourds and all sorts of fall decor. I was at Hobby Lobby the other day and they had their Christmas trees out. Seriously, it’s only August and still a million degrees here.
It’s a cruel joke to play on someone who lives for the fall season.
So, to console myself and attempt to enjoy what is hopefully the last vestige of summer, I decided to make sangria.
And you know what goes great with sangria? These tacos:
Don’t be fooled by my lame-o pictures. These really are fabulous, especially drizzled with the southwest sauce.
Recipe: Citrus Shrimp Tacos
- 2 pounds raw shrimp, peeled and deveined
- 2 tablespoon fish or seafood seasoning
- 3 garlic cloves, minced
- 1/3 cup lime juice
- 3 tablespoons lemon juice
- soft taco-size flour tortillas
- 1 bag shredded lettuce or cole slaw mix
- Combine seasoning and garlic in a long, shallow dish. Add lime juice, lemon juice and shrimp, turning to coat. Cover and chill 10 minutes.
- Drizzle a tablespoon of olive oil in pan. Remove shrimp from marinade and cook 2-3 minutes on each side or until shrimp turn pink.
- Serve in warm tortillas with shredded cheese, roasted corn, and Southwest Cream Sauce (recipe below).
Recipe: Southwest Cream Sauce
- 1 (16-oz.) container sour cream
- 1 garlic clove, minced
- 2 tablespoons finely chopped red onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Whisk together sour cream; garlic, red onion; chili powder; cumin; ground red pepper; and salt.
- Whisk in cilantro and lime juice until smooth.
- Cover and chill until ready to serve.