Shrimp tacos, Mexican rice, spicy beans. 1/25/23

Shrimp tacos, Mexican rice, and spicy beans

Wednesday’s dinner was more like what we normally eat at home. It was lighter on the fat and the portion size was certainly smaller than the gigantic steaks of yesterday. However, it was just as tasty and filling.

John, as usual, cooked the shrimp perfectly. The tortillas were a little flimsy and I ended up eating my tacos with a knife and fork. Along with the shrimp the taco encased cabbage, onions, salsa, and guacamole. I have never put guacamole in a shrimp taco before and it was wonderful. I think I will be making shrimp tacos with guacamole from now on.

I call this rice Mexican rice because I have had this tomato-y, spicy rice at Mexican restaurants. To make the rice I use the liquid portion of a can of Rotel plus enough water for the amount of rice. I add the solids in after the rice is cooked. Everyone liked it. The beans are simply 2 cans of drained black beans, 1 can of Rotel, and 1/4 teaspoons of cumin, heated together.

So another vacation day dinner. We tend not to eat out while we are here because 1) cooking together is fun, and 2) this area is not known for its great cuisine. Tomorrow our son is making a fancy dinner for us. I am really looking forward to it!

This entry was posted in American, Easy, Methods, Mexican, pescatarian, rice, Shellfish, Southwest U.S., Vacation cuisine, Vegetables, Weeknight dinners and tagged , . Bookmark the permalink.

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