Guys. It’s Taco Tuesday. When I made the rough draft of my meal plan for the week, I did not realize that I would actually be serving tacos on Tuesday. But in an effort to use up some of the many pounds of North Carolina shrimp in my freezer, I decided to go with shrimp tacos.
It also seemed like a rather fitting dish to celebrate the ending of Summer. When I awoke this morning, the air in the bedroom was crisp and I snuggled back under the warmth of my covers for a bit. I do love Fall. It is my absolutely favorite season, right after Summer.
My boyfriend arrived back home yesterday after being out west in Idaho the past few weeks on fire duty. On my way to pick him up from the airport, I made a stop to Target. They always have the best food items there that I can’t seem to find around here – Pumpkin Spice Cheerios, pancetta, etc.
I found the Frontera Key Lime Cilantro Taco Skillet Sauce that is made for shrimp and fish. I didn’t realize it until I got home that this was a line developed by the Rick Bayless. I knew that this would be a good dish. I followed the directions pretty much spot on, only I used a can of diced green chiles instead of fresh peppers.
I feel like I cheated on my tacos using a store bought sauce. But I did make my own pico de gallo using fresh tomatoes and jalapenos from our garden, a diced onion and a splash of lime juice. Our tomatoes are fading fast and I wanted to enjoy them at least once more. We never seem to have cilantro on hand when I need it though.
I served my tacos on flour tortillas with lettuce, fresh avocado, the pico de gallo, and another squeeze of lime juice. Delicious!