It’s Taco O’clock

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What’s a Tuesday without a taco? We’ve been using Taco Tuesday as the perfect excuse for adding a little fiesta to our work week. It’s affordable, easy to do, and a fun way to have everyone looking forward to dinner. Whip up the recipe below and enjoy with a cold beer or your favorite margarita.

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2 lbs of medium sized shrimp (peeled)

1/3 cup of chopped cilantro

medium-sized green bell pepper

1/2 an onion

2 garlic cloves

1/3 cup of olive oil

1/2 teaspoon of chipotle powder

Salt to taste

Wooden skewers

Corn tortillas




Take cilantro, bell pepper, onion, garlic cloves, and blend them (I use a Nutri-bullet). This should give you about a cup of sofrito.

Marinate your shrimp in the sofrito with olive oil, let it sit in a closed container for about 30 minutes. This allows the shrimp to soak up the sofrito.

Once your 30 minutes are up, it’s time to skewer.

Now, this part is a little messy, but what’s good food without a little mess?

Take your shrimp and place them on your wooden skewers. Each skewer holds up to 5-6 shrimp. Sprinkle each skewer with salt and chipotle powder individually. You’ll get about 10 skewers.

Place shrimp on your (well oiled) grill. Make sure you keep an eye on your shrimp. You don’t want to overcook them. It took about 2 minutes on each side for the shrimp to cook thoroughly.

I was in touch with my Honduran roots and decided to make corn tortillas from scratch. You are more than welcome to use corn tortillas from the grocery store, I suggest Guerrero tortillas de maíz blanco or whichever ones are available at your local grocery.

Slice some avocado and hit the skewers with a little lime juice…

AND Voila!

This recipe is so simple but I promise you your guests will be asking for more!


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