white waxflower

Fish tacos are something I'd never tried (or maybe even heard of) until I first visited California, but now ... I'm hooked! Shrimp tacos are my favorite, and I've been perfecting my own recipe for a while now. I thought I'd share it with everyone.

I should warn you, these measurements are just a starting point. I usually end up adding more of this and that as I go. I just play with the portions and amounts until I like how it tastes, so don't be afraid to venture away from the exact recipe!

you'll need:

• shredded extra sharp cheddar cheese
• tapatio hot sauce
• lettuce pieces
• salsa*
• tangy sauce*
• shrimp*
• lime slices
• whole wheat tortillas

to make your own salsa:

• 2 handfuls grape tomatoes
• 1/2 small onion
• lime juice
• pepper
• cilantro
• garlic salt

Chop onions and tomatoes, dump into colander and rinse to get rid of all the tomato seeds. Add lime juice, garlic salt, pepper and cilantro to taste, and let it sit in the fridge in a container for at least 4 hours. I try to leave mine for more like 12 hours!

to make your own tangy sauce:

• 1 (16 oz) container sour cream
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• garlic powder (to taste)
• tapatio hot sauce (to taste)

I got that recipe from here, but I like to add garlic powder and tapatio hot sauce to mine, and sometimes a little extra of all of the above ingredients, because I like it to have a ton of flavor in the sauce, and the original recipe is a tad bland to me.

shrimp:

• 1 pound shrimp (per 4 people)
• 3 tablespoons butter
• 2 tablespoons tequila
• 2 tablespoon lime juice
• salt
• pepper

Melt the butter in a pan, toss in shrimp and sprinkle with salt and pepper. Stir until shrimp turns pink, then add tequila and lime juice. Stir until cooked.

I like to put everything in bowls and make a self-serve taco bar for guests. Don't forget to put out a bottle of the tapatio and a bowl of lime slices, since some people like a little extra kick with their tacos:) Enjoy!

EDITED: Okay, I just now realized that I said to leave the salsa in the fridge for four DAYS ... hahaha ... that was definitely supposed to say four HOURS. Sorry for any confusion;)