In honor of Cinco de Mayo, Wesley and I cooked one of our favorite meals.
SHRIMP TACOS with AVOCADO CREAM and COLESLAW
Uncooked peeled & deveined Shrimp
1 T Sugar 1/2 t garlic powder
1 T Paprika 1/2 t ground red pepper
1/2 t salt 1/4 t thyme
1/8 t all spice
Coat pan with nonstick spray med heat. Sprinkle shrimp w/ mixed spices & cook until done.
1 avocado 1/4 cup Sour Cream
2 T lime juice 1/4 t cumin
dash cayenne pepper
Blend together in food processor
Bagged Coleslaw 2 T Sour Cream
1/4 cup Orange Juice 2 T Lime Juice
salt/pepper to taste
Mix in Bowl & Serve
Put all in tortilla & EAT! YUM!!
Wesley celebrated the special holiday like all of our mexican friends, with a Pacifico!