Most of our weeks include a Mexican night. Mexican food is a big hit with the family. We can count on the grandkids as being fans when they often mostly eat rolls and dessert.

We only had nine shrimp left but since they are 21-25s (21 to 25 per pound) John cuts them in three pieces so our shrimp has multiplied into 27 pieces. We enjoy the tacos on white corn tortillas and I put cilantro, cabbage, onions, and avocado sauce on mine.

As sides I make Mexican coleslaw which is cabbage and cilantro dressed in a mayo, lime juice, salsa, salt, and cumin dressing. The black beans are from a drained and rinsed can with the flavor perked up with some medium salsa, salt, cumin, and chipotle powder.

Next week we will probably have chicken enchiladas. I have already shredded the chicken for it!