Buen Provecho!

Because we weren't quite ready to give up our chips and tacos just yet, I made this little feast last night - yum!

Corn Chips - Slice Corn Tortillas into 1/4ths. Place on baking sheet. Brush tortillas lightly with Olive Oil. Drizzle with fresh Lime Juice. Sprinkle with Sea Salt. Bake at 400 for 15 - 20 minutes.

Cilantro & Lime Shrimp Tacos - Marinate 1 lbs. fresh Shrimp overnight in mixture of Lime Juice, 1/2 Chopped Red Onion, 2 Tbsp. Chopped Cilantro, Chili Powder, Garlic Powder, Salt and Pepper. Saute mixture in 2 Tsp. Olive Oil and 2 cloves crushed Garlic. Serve over Traditional Cole Slaw Cabbage in Corn Tortillas. Top with Cheese and homemade Aioli (Light Mayo with Chili Powder, Lime and Garlic Salt).


1 comment:

Amanda @ Bits & Pieces said...

That looks like a professional, gourmet meal Tiff!