Shrimp Tacos & Mexican Street Corn

We had a taco night a few days ago, and instead of regular tacos I made some of my shrimp tacos. I love these so much. The flavors are so strong and blend together well. If you aren't a huge fan of shrimp or are allergic, you can always substitute it with chicken or steak. If you don't like lime or cilantro, then this isn't a recipe for you. If you do like them, then you'll love this!

We love seafood, so I throw it into different types of food to change it up. After planning dinners for awhile, you really get tired of not only eating the same things, but also preparing the same things!

Garlic Cilantro Lime Sauce

Ingredients: 

*1/4 c. olive oil

*1/4 c. water

*1/2 c. green onions 

*1/2 c. cilantro 

*2-3 garlic cloves

*1/2 tsp. salt

*juice from 2 limes

*1/2 c. sour cream

Instructions: 

I first start with the sauce so I can get it chilling in the fridge. Chilling it helps thicken it up more, too! 

-Combine all ingredients in any food processor besides the sour cream.

-Process them until it's mostly smooth, then add sour cream.

-Process, taste, and adjust as needed. 

-Store in fridge until your food is ready.

Shrimp Tacos

Ingredients: 

*1 lb. shrimp (peeled, deveined, and tails removed)

*1 tsp. chili powder

*1 tsp. cumin

*1/2 tsp. cayenne pepper

*2-3 c. cabbage (shredded) 

*1-2 avocados

*4 tortillas 

*lime (wedges for serving) 

*shredded cheese (optional) 

First, I clean up my shrimp and thaw it if frozen.

Also, get your grill going. I grill my corn over medium/high heat
because I like mine dark in places. I prefer more sweet yellow corn,
but this corn wasn't bad. 

When your shrimp is ready, pat it dry and add your cumin, chili powder, cayenne pepper, and a little salt. Heat some olive oil in a skillet over medium/high heat.

 Sautee your shrimp for about 5-8 minutes (or until completely cooked), while flipping them occasionally.

Make sure you turn your corn often. You don't want to get them too dark!

After shredding your cabbage (I used green cabbage this night, but purple cabbage is good with this recipe too!) pour your chilled sauce over it just enough to wilt it like a salad. For your serving ingredients, slice up those limes, avocados, and save some extra cilantro. 

First, mash up some avocado on your tortilla. Add shrimp, cabbage/sauce mix, cilantro leaves, lime juice, and if you want you can drizzle a little of your leftover sauce on top. Yum!

The rest of your corn is pretty simple. Put mayo on your corn just like you would put butter on it. Then, sprinkle paprika all over it. I add a little of cayenne pepper to give it a kick as well. 

Your meal is complete. 

A bonus for this recipe blog is a desert we had that night.

My Mom's No-Bake Cheesecake

Ingredients: 

*1 package cream cheese (softened) 

*1/4 c. powdered sugar

*1 tsp. vanilla 

*3/4 container of frozen cool whip

*1 pre-made crust

*pie filler of your choice

Instructions: 

-Add all ingredients to bowl and beat together until it's creamy.

-Once creamy, add your mixture to your crust.

-Add your pie filler on top.

These are better if they chill for a couple of hours. My mom has made these ever since I was really little and I've always loved them! I now have my little family loving them, and they're pretty easy to make! Thanks, Mom, for your amazing no-bake cheesecake! 

We ended up doing half strawberry and half blueberry.