SPICE SRIRACHA SHRIMP TACOS

SPICE SRIRACHA SHRIMP TACOS

Yield: 6 tacos

INGREDIENTS:
SHRIMP

• 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
• 1 clove garlic, minced
• 3/4 tsp ground cumin
• 3/4 tsp chili powder
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp olive oil, divided
• 1 tbsp fresh lime juice

CILANTRO LIME SLAW

• 2 cups coleslaw/cabbage mix
• ¼ cup sour cream
• 2 tbsp finely chopped cilantro
• 1 tbsp fresh lime juice
• 1 clove garlic, minced
• Salt and pepper

SRIRACHA SAUCE

• 1/4 cup sour cream
• 1 tbsp sriracha

JALAPENO GUACAMOLE

• 1 avocado, diced
• 1/4 cup finely chopped red onion
• 3 tbsp cilantro
• 1/2 jalapeno, seeded and diced
• 2 tbsp lime juice
• 1 clove garlic, minced
• Salt

ADDITIONAL

• 6 small corn or flour tortillas
• Feta cheese, crumbled

DIRECTIONS:
1. To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
6. Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
7. To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).

source:http://www.lifeloveandsugar.com

EASY TACO SLIDERS

EASY TACO SLIDERS

YIELDS 12
Prep Time 25 min
Cook Time 10 min
Total Time 35 min

Ingredients

• 12 dinner rolls, connected
• 1 cup sour cream
• 1 lb taco meat
• 2 cups shredded taco cheese, divided
• 1/2 cup yellow bell pepper, diced
• 1/2 cup sliced grape tomatoes
• 1/4 cup Mezzetta Deli Sliced Hot Jalapeño Peppers
• 1/2 cup (1 stick) butter, melted
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Spray 9 x 13-inch pan with cooking spray.
3. Slice rolls like you would a burger bun and place bottom half in the pan and set the top half aside.
4. Spread sour cream over the bottoms of the rolls, evenly spread prepared taco meat out on the sour cream.
5. Sprinkle the taco meat with 1 cup of the shredded cheese. Evenly distribute peppers and tomatoes on the cheese and cover with the remaining cup of cheese.
6. Place roll tops back on the top, stir together melted butter, onion powder, garlic powder, and crushed red pepper and pour evenly over the tops of the rolls.
7. Cover with aluminum let set for 10 minutes, then bake for 10 minutes.

Notes
Taco meat can be made a day ahead of time. If looking for a way to use leftover taco meat, cut this recipe in half.

source:https://www.sugarandsoul.co/

CHICKEN TACO MEXICAN PINWHEELS

CHICKEN TACO MEXICAN PINWHEELS

COURSE: APPETIZER, SNACK 
CUISINE: MEXICAN 
PREP TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES
SERVINGS: 80 PINWHEELS (APPROXIMATELY 8 PER PERSON) 
CALORIES: 396 KCAL
AUTHOR: THE CHUNKY CHEF

INGREDIENTS

• 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
• 1/2 cup sour cream
• 2 cups shredded chicken **see recipe notes below
• 1.5 Tbsp taco seasoning (choose your favorite)
• 1 1/2 cups shredded Mexican cheese
• 10 oz can of diced tomatoes with green chiles, very well drained
• 1 1/2 tsp garlic, finely minced
• 5 green onions, sliced thinly
• 3/4 - 1 cup cilantro, chopped finely (adjust to your tastes)
• 8 burrito sized flour tortillas
• fresh minced cilantro, for garnish optional

INSTRUCTIONS

1. Combine all ingredients in a large mixing bowl, stirring until well combined.
2. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
3. Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar.  Place roll seam side down on prepared pan.
4. Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
5. Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

source:https://www.thechunkychef.com