Shrimp tacos, pinto beans, arugula and golden beets. 9/29/22

Shrimp tacos, spicy pinto beans, arugula and golden beet salad

When we have tacos I like to make a condiment bar on the kitchen counter that way everyone can fix their plate the way they like. John cooked the shrimp and warmed the tortillas while I cut up the taco accompaniments. (I know that arugula and golden beets do not go with tacos but the beets were left over from Sunday and I needed to use them!)

Taco bar

In the back row are arugula, avocado, and sliced golden beets. In the middle are crema (yogurt mixed with salt and cumin), a small bottle of spicy avocado sauce (just bought this today. It is good!), salsa, and shredded cabbage. The lone item in the front is cilantro.

Dinner was a success! John cooked the shrimp perfectly as usual and the salsa, crema, and avocado sauce worked well on everything.

This entry was posted in American, Easy, Hot weather meals, leftovers, Legumes, Mexican, pescatarian, Salad, Shellfish, Southwest U.S., Vegetables, Weeknight dinners and tagged . Bookmark the permalink.

1 Response to Shrimp tacos, pinto beans, arugula and golden beets. 9/29/22

  1. Pingback: Shrimp tacos, pinto beans, arugula and golden beets. 9/29/22 — Omnivore | My Meals are on Wheels

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