It’s Tasty Tuesday but also Taco Tuesday, so sharing a Shrimp Tacos recipe seemed appropriate. It had been a while since I had last attempted to make shrimp tacos. And this is by far my most favorite Shrimp Tacos recipe. The true star of today’s recipe is Kroger’s Peppery Sweet Corn Salsa. When I saw it on the shelf, it sounded too delicious to not take home with me. Though, I had not idea what I would do with it, I added it to my cart. While planning meals, I saw it in my pantry and thought it would add the perfect kick to the shrimp tacos I was planning to make.
I wasn’t wrong! This salsa added so much flavor to the shrimp, my husband who is the one from Mexican descent in our home loved them. And he can be as picky as my littles when it comes to food. But if he liked them, I thought the recipe was worth of sharing. I’ll get to the recipe now, I’m sure you’re sitting on the edge of your seat and ready to learn how to make this.
I think we’re back to our normal schedule… So here’s another easy recipe! Taco Bowls with Old El Paso’s Taco Boats Flour Tortillas. I’ll be honest the first time I saw these, I thought’ “why not just use regular tortillas.” I bought them anyway because I had a crowd at home, and it seemed like the perfect quick meal to feed everyone. We liked them so much, that I have made a few variations since.
The one that I am sharing today is with ground beef. If you have visited my blog before, you know that I am all about delicious but quick meals. If this is your first time visiting, make sure to check out previous recipes. 😉 Now, on to the instructions…
Making the Taco Bowls
First, I set the rice to make. Then sautéed onions and jalapeños, mixed in beef and taco seasoning; cooking until browned. I lowered the heat and added the salsa, making sure to mix it well. Then, heated the taco boats according to the package instructions.