I could eat tacos any time of day. I have enjoyed them in the morning with potato filling, for lunch with tofu and chorizo, andat dinner with carne asada. As you can see, tacos are so versatile and the flavor combinations are endless. You can see why they can easily be breakfast, lunch, dinner, and snacks in between. One day while watching Rick Bayless’ cooking show on PBS, I finally got inspired to actually make one of the delicious plates I was salivating over. Truth be told, I was lured in by the ease and quickness in which this shrimp taco recipe could be pulled together. From start to finish, it takes 30 minutes. Seriously, you can’t beat that.
This has become a go-to recipe and I’ve made it a couple of times already. The most difficult part of the whole thing was waiting until after the photos were taken. I was hasty and couldn’t wait to get to eating!
It all begins with blackening dried chilis. The smoky, spicy aroma will fill your kitchen… and the entire house. But that’s ok, because it smells so good. Make sure to have all of your ingredients prepped and ready because the process is quick once you begin. PS… the original recipe was not spicy enough for me, so I added a teaspoon of ground aji (Peruvian pepper blend) and that seemed to work out nicely.