Tacos! Tacos! Tacos! Sorry, did you want to know something else about this recipe? Here: it goes great with beer.
What you need
4 tablespoons Tessemae’s Southwest Ranch
1 pound peeled and deveined shrimp, thawed if frozen
8 corn tortillas
1 small bunch fresh cilantro
1 avocado, halved and sliced
1 cup shredded purple cabbage
Tessemae’s Hot Sauce, for serving
What to do
In a large skillet, heat 2 tablespoons Southwest Ranch over medium high. Add the shrimp and cook, tossing, until cooked through. Toss with 2 more tablespoons Southwest Ranch.
Meanwhile, heat the tortillas. If you have gas burners, char them directly over the flame, using tongs to turn. If you have electric, warm them in a skillet or on a grill pan. Wrap the tortillas in foil as you go and keep them warm in the oven.
Make tacos with the shrimp, tortillas, cilantro, avocado, cabbage, and hot sauce.
Tip: Buy small shrimp for this recipe, they are cheaper! If you already have large shrimp in the freezer, just chop them in half.