Skip to main content

Jerk Shrimp Taco with Pina Colada Crema

Tacos are such an easy meal and even though we like the typical ground beef taco we are always up for a new twist. 
I found this idea on pinterest and changed it up to fit what we had on hand. 
 

The original recipe said to 'drizzle' the crema, but mine was too thick to drizzle so I piped it on.  
Also, I subbed canned pineapple instead of fresh pineapple.  The taste was still delicious though.


The original recipe called for a homemade jerk marinade.  We could've done it, but I already had dry jerk seasoning in the pantry so hubby combined it with some OJ and soy sauce to make a marinade.  It worked out very well.  We subbed green cabbage instead of red and used a Pineapple Habanero Sauce that we had in the fridge instead of a homemade pineapple salsa.  And even though I know that the fresh grilled pineapple salsa would've been absolutely delicious, the sauce sub was also very, extremely tasty.   And for hubby, this taco beat out our favorite Salmon Taco!  So yeah, definitely a success!!

The recipe can be found at  ClosetCooking.com


Comments

Popular posts from this blog

Aztec Blend

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

Banna-Nutella Tortilla Wrap

While standing in the grocery store line last week I was flipping through a cooking magazine and came across this idea.  I thought it was the perfect after school surprise for Christian.

First I spread the nutella on a tortilla.

Then I put a peeled banana on it.

Rolled it up...

...and it was ready to eat.

Christian shared it with his little brother and they both gobbled it up.  A little messy... for Alexander especially, but worth it.

Tricolor Thai Salad with Zucchini & Yellow Squash

We love zucchini and yellow squash however we've ever only cooked them.  We've cooked them in butter, cooked them with canned tomatoes, and grilled them, but raw?  I was unsure about making a salad with them raw, but was willing to give it a try. So, I cut half a bell pepper, half a zucchini, half a yellow squash into matchstick pieces, 1/2 tablespoon of chopped mint and chopped half a teaspoon of cilantro. If you like cilantro you could probably add more.


The dressing recipe that I had called for rice vinegar, but I didn't check before I went grocery shopping - I had none! A quick google search and I learned to use white wine vinegar as a substitute. Also, I needed chili garlic paste. I only had straight up chili paste so I added some minced garlic to the dressing instead.
Mixed it all together and stuck it in the fridge until supper.
The bright colors made the salad very appealing to the eye and it taste so nice and fresh.  The little hint of mint here and there was yumm…