I have made shrimp tacos many times, but each time I make them differently. And I never remember the exact ingredients I use. This time I decided to make note of everything so I could make them again if they turned out delicious (which they did!). I actually made these for Valentine’s Day dinner – because – well, shrimp is definitely one way to my family’s heart <3
1 – 1lb bag Cooked Jumbo Shrimp
1 – 12 oz bag Angel Hair Coleslaw
2/3 cup Litehouse Avocado Ranch with Bacon Dressing/Dip
3 or 4 mini cucumbers
4 green onions
4 mini sweet peppers
1 tbsp garlic, chopped
sea salt, pepper, basil (to taste)
Wash and drain shrimp, remove tails
Place in frying pan on low heat, stirring occasionally
We want to remove all of the liquid, so dump it out at least once
While that’s heating, chop up your green onion, peppers, and cucumbers
When all liquid is evaporated from the shrimp, add a little butter to the pan, along with the garlic. I use Litehouse dried garlic now, it’s super convenient! Just add water, and voila – instant garlic!
Sprinkle in some sea salt, pepper, and basil to taste
Continue stirring occasionally on low heat a few more minutes. Turn off heat. Cover to keep warm
Place small amount (just enough to coat the bottom) of oil onto griddle or frying pan, and heat your tortillas
Now, in large bowl -blend coleslaw, all chopped veggies, and dressing
Peel and slice avocado
Assemble by layering coleslaw mix, then shrimp, adding avocado last and then – ENJOY!
My husband calls me the queen of making things up when it comes to inventing foods. Many a night when I don’t know what in the world I am making for dinner – something wonderful happens. This particular concoction happened a little by accident, and resulted partially from the craving of a childhood meal. Do any of you remember the dreaded Beef and Gravy over Mashed Potatoes on the cafeteria menu at elementary school? For some strange reason, sometimes I crave it. Now, with my eating plan – mashed or any kind of potatoes is out of the question. I substituted mashed cauliflower, and thus I am rebelling against the carbs of the potatoes. Not to mention – I happened to be watching Star Wars Rebels when I first made it. The name just fit. You’ll come to know that I am really geeky about naming things, especially my crochet creations.
This served 4 comfortably. I recently doubled it when my whole family was home, and had leftovers. The great thing is – everyone loved it, even my most picky eater 😉
2 lbs ground beef ( I used 85/15 and didn’t need to drain any fat)
1 head cauliflower
1 8 oz package sliced mushrooms
1 12 oz jar Heinz HomeStyle Savory Beef Gravy
1 envelope Lipton Onion Soup Mix
In large frying pan, brown ground beef 50%
Add mushrooms and cover, stirring occasionally
Meanwhile, prepare your cauliflower by chopping into tiny florets. Put in microwave-safe covered dish with 2 tbsp water on high for approximately 4 minutes.
Add soup mix, salts and pepper (to taste) to meat and mushroom mix.
Check cauliflower for softness (if needed, cook a couple more minutes).
When done, add sea salt and butter to taste, and mash together.
Beef should be cooked, and mushrooms soft now. Add the gravy, and heat thoroughly.
Spoon the beef and gravy mixture over a pile of mashed cauliflower, sprinkle a little pepper – yummy!