Mrs. General’s shrimp tacos
Just a little suggestion from The General’s table, where Mrs. General has whipped up some healthy dinners lately. We had shrimp tacos the other night (seafood tacos are my favorite kind of tacos), and it’s a pretty simple, healthy recipe. You just need:
Corn tortillas (about 100 calories for 2 of them)
Shrimp (depends on how much you use, of course, but it’s basically all protein)
Fat-free shredded cheese
FF sour cream
Salsa (you choose the kind)
Lime juice or lime (for squirting on the shrimp, if you’re into that)
Pure deliciousness, and extremely healthy.
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5 Responses to “Mrs. General’s shrimp tacos”
1 mrs. general 5 January 2007 @ 9:44 pm
The General forgot to mention the part where the shrimp were covered in Chile Lime seasoning powder–that was the best part!
2 The Captain 6 January 2007 @ 5:32 am
I recently made shrimp tacos myself, a tad differently, but it was the best food I’ve had in forever. My wife agreed. It combines shrimp with cabbage, and because of that little German element (the cabbage), I call my recipe “Detlef Schrempf Tacos”
I blackened the shrimp (using a slight bit of olive oil instead of the normal butter for blackening), used shredded cabbage instead of lettuce (it’s crispier), and did soft shells (which are not as good as corn, but easier to construct a taco). You could use the wheat shells I suppose.
I’ve also recently made blackened mahi-mahi tacos. Incredible.
Now I want the shrimp tacos again — I guess that’s what we’re gonna have tonight now!
3 The Monk 6 January 2007 @ 10:28 am
Coleslaw and fish tacos are fantastic. Never thought about shrimp and cabbage though. Anyway, two meals are now planned for next week. Thanks everybody!
4 The Pirate 6 January 2007 @ 12:46 pm
Try making your own corn tortillas and you will never go back. It is simple and you can make a bunch to freeze.
Put 2 cups of Masa (fine corn flour, easy to find at most grocery stores) in a mixing bowl add a pinch of salt and a tablespoon of honey. Slowly add warm water and stir until it comes together into a ball. knead the dough until it becomes elastic (you will feel it change texture, usually after a minute or two) adding water as needed. Cut into 16 pieces, smash flat, and put them on a dry hot griddle or pan until lightly toasted. Keep warm to use or freeze.
5 The General 7 January 2007 @ 10:38 am
I laughed my ass off when I read “Detlef Schrempf tacos.”
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