SRC: Mexican Shrimp, Tomato & Chili Wraps



I have a confession.  I totally messed up on this month’s Secret Recipe Club.  I wrote down that my post wasn’t due until Friday the 29th, when in fact, it was due today!  As it turns out I was given a new blog last minute.  Like today.  It’s a blog that I love, and follow from the UK called Lavender & Lovage.  I’ve had the pleasure of making one of Karen’s recipes before in a previous SRC post for Curried Carrot and Apple Soup.  Karen has a ton of great recipes on her blog, so don’t miss it!  

For this impromptu post, I was so happy to find a quick Mexican Chicken recipe that I knew my husband and kids would love.  I substituted shrimp in this recipe to accommodate the protein I had on hand.  The verdict: we all loved it!  This may be my new go-to recipe for a quick Mexican inspired dinner.


Be sure to check out the other SRC posts below.


Mexican Shrimp, Tomato & Chili Wraps

A super quick recipe for a satisfying Mexican-inspired dinner.
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Ingredients
1 tablespoon grapeseed oil (or vegetable)
1 large onion, peeled and cut into large dice
1 large tomato, large diced
4 large garlic cloves, minced
2 sprigs fresh oregano, leaves only
1 teaspoon cumin powder
1 teaspoon chipotle chili powder (or regular chili powder)
24 medium shrimp, shelled & deveined
salt and pepper, to taste
8 corn tortillas
1 avocado, halved and sliced
arugula leaves or baby lettuce mix, to serve


Instructions

  1. Heat a large frying pan and spray with cooking spray.  Add the corn tortillas one at a time and fry on each side until just starting to color.  Remove to a tortilla warmer, or aluminum foil.  Repeat with remaining tortillas.  Keep warm in a low oven.
  2. Heat 1 tablespoon of grapeseed oil in a medium skillet.  Add the onions and saute until they begin to color.  Add the tomato, garlic, oregano, cumin, chili powder and cook until the tomatoes start to break down, about 5 minutes.  Add the shrimp and season with salt and pepper.  Cook until the shrimp turn pink.  Remove and serve immediately with avocado and arugula.
Makes 4 Servings


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