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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fast Mini Shrimp Tacos Recipe

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This recipe for Fast Mini Shrimp Tacos is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 frozen, cooked, peeled small shrimp
1 cup packed coleslaw mix (in bag)
2 tbsp mayo
2 tbsp chopped coriander
1/2 - 3/4 tsp hot sauce - preferably chipotle
1/2 small firm ripe avocado
1/2 lime
18 mini tortilla scoop chips
Directions:
Directions:
Thaw shrimp and pat dry.

In a medium bowl, combine coleslaw with mayo, coriander and hot pepper sauce to taste. Add salt if needed.

Just before serving, peel avocado then slice thinly lengthwise into 9 wedges and cut each wedge in half. Place in a bowl and toss with a squeeze of the lime.

Scoop a spoonful of the coleslaw mixture into each scoop chip. Stand an avocado wedge and a shrimp beside each other in each scoop.
Number Of Servings:
Number Of Servings:
18
Personal Notes:
Personal Notes:
These are easy and tasty. They cannot be made ahead or the chip gets soggy.

 

 

 

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