Spicy Shrimp Tacos from Rachael Ray

These are absolutely awesome!  They are Spicy Shrimp Tacos from the Rachael Ray magazine from July/August 2017 (page 87 if you happen to have it handy and want to see the original.)  I followed her recipe pretty true to form.  What caught my attention was the green garlic sauce.  It's unlike anything I've tried before and I think the tang that comes from it really takes it from being a "normal" shrimp taco to the next level.

Let's Get Crafty!
Get your shrimp marinating:
1 lb medium to large uncooked shrimp (about 18), deveined and shells removed
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 tablespoon EVOO
Mix all together and set aside while you do the green garlic sauce.

For the green garlic sauce - throw everything into a blender and puree:
3 green onions, chopped
1/2 cup parsley tops (the recipe said this or cilantro)
Juice from 2 limes (about 1/4 cup.  Go fresh here... it makes a big difference)
1 Tablespoon minced garlic

Let's cook the shrimp:
This is straight from Rachael Ray:
Cook the shrimp, turning occasionally, until just opaque in the centers and browned at the edges, about 2 minutes.  Add a few dashes of cayenne sauce to the shrimp (we didn't do this because the kiddos wouldn't like it but it would be tasty!) and douse with lime juice.

I used a Pampered Chef grilling pan to cook the shrimp and it worked awesome.

We didn't grill our corn tortillas this time but I like that idea and want to try it next time.  We warmed them slightly in the microwave to help them bend easily without breaking.

Load them up with different toppings.  We used: cabbage, radish, and avocado.

Thanks for stopping by!  Hope you have a great rest of the day.