Sweet Chili Shrimp and Veggie Tacos

Never have I ever…. threw somethin’ together like this..

I usually like to peruse the pantry even though half the time, it feels like nothing is in there. But WAIT MINUTE- I had did a grocery run, and got a value size bag of shrimp, since the price of shrimp done went up. This way we can portion out the meat and recipes can be created versus emptying a whole bag of shrimp because there was no way to reseal it.

anyway, on to these tacos…

I was just serving up a lil something for the ol’ folk, this dish pairs with mechanical diets or those with mastication problems and it also gracefully falls on the low sodium side. And with the tangy sweet heat that the sauce brings really opens up the whole dish and ll it’s deliciousness.

I just served the tacos with some basic Spanish rice and white, but peppered corn as sides to make it look more like a meal. I really needed them to eat healthier ingredients, the meal as a whole doesn’t have to meet the standard or healthy, but should follow the standard of tasty. So after looking at the bags of what is a blend of sweet potatoes, farro and beans, mixed with spinach which I doubled up on because it wasn’t enough in my perspective, I thought that that could make a perfect bed or base for the taco. It was juuuust enough for me to layer enough on to hold the shrimp without anything being overpowering, not like it tasted like anything, and I even seasoned the veggies with butter and S/P with a little hint of garlic powder and turmeric. I didn’t know where I was going with it, but rather it taste like SOMETHING…

Ingredient List :

JumboShrimp / Corn Tortilla / Powered by Plants Veggie Mix/ Sweet Chili Sauce

I threw the corn tortillas in the oven to heat up slightly, I need them malleable enough to bend, but not break or have a crack form while stuffing the tacos. They cracked anyways.

I braised my shrimp on medium low in a butter, cornstarch and sweet chili sauce mixture to maximize the amount of flavor absorbed by the shrimp, then dice them into smaller than bite sized chunks, approx. 3 pieces per shrimp. This helps spread the shrimp out evenly across the taco and ensure you get that tasty shrimp in every bite. My grandmother loved it. Now she uses that tactic when she cooks with shrimp.