We have a favorite seafood spot, but it is only open seasonally, so we have to live 6 months without a fix.
I was really hankering for their tacos last week, so I tried my hand at an at-home version. We didn't have the lovely outdoor seating, and I changed up the ingredients quite a bit (in order to use up some odds and sods in the fridge), but they were tasty enough to satisfy our craving.... for now.
1T olive oil
3 T finely diced onion
1/2 c cooked brown or white rice
1/2 c cooked pinto beans
1/2 c frozen corn
8 cooked shrimp, chopped
3 T fresh lime juice
1/3 c salsa verde
-lightly brown onions in olive oil,
-add rice, corn and beans; saute for 8-10 minutes, until heated through
-cover and cook for 3-4 minutes, until heated through
-spoon into warm corn tortillas
-serve with fresh cilantro, lime wedges and extra salsa verde
This recipe made enough for four generous tacos, so if you're serving a bigger crowd, make sure to bump up the recipe amounts.