deliciousness

shrimp tacos

serves 4
adapted from sunset fast & fresh

1/2 lb. shrimp, shelled and deveined
olive oil, salt and pepper
1/2 red onion, thinly sliced
1/2 tomato, chopped
1 4 oz. can of diced green chiles
corn tortillas
whatever condiments you want (tapatio chipotle hot sauce and mango peach salsa for me)

Preheat oven to 400 degrees F. Spread shrimp out on a baking sheet in a single layer, and drizzle with olive oil and season with salt and pepper. Roast for 5 to 6 minutes until cooked through.

Meanwhile, rinse or soak red onions in water to get rid of some of the burn/rawness. Cover tortillas with a damp paper towel and microwave for 1 minute until warm.

To assemble tacos, spoon shrimp into warm tortillas and top with red onions, tomato, green chiles, and condiments.

grilled chorizo & roasted poblano tacos

via emeril lagasse
serves 4

1 pound chorizo, sliced on the diagonal into 1/2-inch thick pieces
8 corn tortillas
4 roasted poblano peppers, seeds, stem and skin removed, and cut into thin strips
4 ounces pepper Jack, grated

Using tongs, place sausage slices on the grill and cook for about 2 to 3 minutes per side, until slightly charred on both sides. Transfer to a plate and cover with aluminum foil until ready to assemble the tacos. Wrap stacks of 8 tortillas in foil and chill in sealable plastic bags until ready to heat. Tortillas may be wrapped and chilled 6 hours ahead. Preheat oven to 350° F. As needed, heat foil packages in oven 12 to 15 minutes, or until hot. Unwrap packages and serve, with the grilled chorizo, roasted poblano peppers and grated cheese divided evenly among the tacos.

shredded chicken tacos

via smitten kitchen
yield: 6-8 servings

2 pounds boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chili, optional
Salt and pepper to taste.

Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool. Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.