Like most people, we often celebrated Tuesday nights with tacos.
We started with only beef tacos, combined with spicy salsa and smooth cheddar cheese. But then the experimentation started. During quarantine, I was missing some of my favourite Baja fish tacos around the city. So we tried our own shrimp tacos.
And since we were doing shrimp tacos and beef tacos, why not add chicken to the mix? The result: 3 bowls of protein options, 4 bowls of toppings and 2 types of sauces.
Though I’ll forever have a weakness for fish tacos, all 3 options ended up being a perfect variety for Taco Tuesday.
Prep time | 30 mins.
Cook time | 20 mins.
Yields | 8-10 tacos
INGREDIENTS
Shrimp Tacos
- 1/2 lb of black tiger shrimp, peeled, de-tailed and chopped
- 1/2 tomato, diced
- 1/2 cup of red onion, diced
- 1 cup of coleslaw
- Nando’s peri-peri sauce (hot), drizzled
- 1 lime, sliced
- 2 tbsp paprika
- 2 tbsp cayenne pepper
- 1 tsp salt
- 1 tsp pepper
Chicken Tacos
- 1 large chicken breast, diced
- 1/2 tomato, diced
- 1 cup of coleslaw
- 1/2 cup of cheddar cheese, shredded
- 2 jalapeño peppers, diced
- 1 lime, sliced
- 2 tbsp cajun
- 1 tsp salt
- 1 tsp pepper
- 1 cup of salsa, hot or Nando’s peri-peri sauce (hot), drizzled
Beef Tacos
- 1 lb of ground beef
- 1 cup of salsa (hot)
- 1 cup of cheddar cheese, shredded
- 2 jalapeño peppers, chopped
- 2 tbsp cayenne pepper
- 1 tsp salt
- 1 tsp pepper
INSTRUCTIONS
Shrimp Tacos
- Peel and de-tail the shrimp. In a large pan drizzled with olive oil, cook the shrimp until pink. Add paprika, cayenne pepper, salt and pepper.
- Dice the tomato and red onion. Shred the cheddar cheese and separate all the topping into plates or bowls.
- Drizzle olive oil over the coleslaw and mix until well combined. Once the shrimp is cooked, heat a small pan on low-medium to warm the tortillas.
- With the warm tortillas, start layering your tacos with the shrimp, ingredients and top it off with the Nando’s sauce. Squeeze a slice of lime on top and enjoy!
Chicken Tacos
- Marinate the chicken Brest with olive oil, cajun, salt and pepper. Chop into small cubes and cook in a large pan drizzled with olive oil.
- Dice the tomato and jalapeño peppers. Shred the cheddar cheese and separate all the topping into plates or bowls.
- Drizzle olive oil over the coleslaw and mix until well combined. Once the chicken is cooked, warm the tortillas in a small pan on low-medium.
- With the warm tortillas, start layering your tacos with the chicken, ingredients and your choice of salsa or the Nando’s sauce. Don’t forget to squeeze a slice of lime on top and enjoy!
Beef Tacos
- In a large pan drizzled with olive oil, cook the ground beef until brown. Add the cayenne pepper, salt and pepper. Drain the grease.
- Chop the jalapeño peppers and shred the cheddar cheese. Prepare the salsa and, once the beef is cooked, warm the tortillas is over low-medium heat in a small pan.
- Spread the salsa not he base of the tortillas, then start adding the beef and your toppings. Enjoy!
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