Shrimp and Vegetable Tacos
It was a clean out the refrigerator night and these tacos are the result. Tasty and the ingredients are easily interchangeable
Ingredients
Scale
- 6 soft tacos or tortillas
- canola oil/salt
- 10 medium cooked shrimp (frozen) or 1/2 cup leftover chicken, beef or tofu
- 2 ears of corn or 1 cup canned corn
- 1 cup frozen cauliflower or broccoli
- 1 small carrot, shredded
- 1 tsp lemon juice
- spinach leaves or lettuce leaves
For the Sauce:
- 1 cup mayo
- 1/4 cup ketchup
- 2 TBS Worcestershire sauce
- 1 tsp soy sauce
- dash hot sauce or to taste
Instructions
- Preheat oven to 350/convect
- Spread tortillas out on large cookie sheet. Brush on each side with a little bit of canola oil and sprinkle with salt.
- While oven is preheating put a large pot of water on to boil. Husk corn if using corn on the cob.
- When water reaches a boil put the tortillas in the oven
- Then drop the corn on the cob in the boiling water and set a timer for 8 minutes. Have the shrimp and cauliflower in bowls ready to go.
- After 8 minutes drop the shrimp and vegetables into the boiling water with the corn on the cob. Set timer for 2 minutes.
- Remove the tortillas from the oven and set aside
- Make the sauce: mix all ingredients together in a medium bowl. Adjust hot sauce for taste.
- Remove the corn cobs from the water and drain the shrimp and vegetables into a strainer.
- Let the corn cool slightly and remove the kernels from the cob and place in a large bowl.
- Remove the tails from the shrimp and cut into small pieces. Add to the bowl.
- Cut the cauliflower into similar sized pieces. Add to the bowl.
- Add the shredded carrot to the bowl
- Stir in the lemon juice and mix thoroughly.
Build the Tacos:
- Spread some sauce on the bottom of one of the tortillas.
- Top with fresh spinach leaves or lettuce.
- Add about three tablespoons of the shrimp filling and more sauce if desired.
- Repeat