Green Chile Shrimp with Corn Tortillas and All the Fixings

SHRIMP 3Serves 4

Substitute beef, chicken, salmon, roasted veg – you name it – for the shrimp. The marinade contains lime juice which starts to ‘cook’ the shrimp so make it a super short marinade – about 15 mins is all you need. I’ve listed a long supply of possible accompaniments but add and subtract as you like!

1 batch Green Chile Sauce
4-8 corn tortillas
1 14.5 oz can black beans, rinsed and drained
1 14.5 oz can corn nibblets, drained
1 cup shredded or crumbled cheese such as Cheddar, Goat’s cheese or Feta
¾ lb cherry tomatoes, quartered or halved depending on size
1 large or 2 small avocados, peeled and sliced
1 small bunch of radishes, sliced thinly
4-6 spring onions, sliced thinly

Shrimp & marinade
Juice of one lime, freshly squeezed
1 Tbsp vegetable oil
1 tsp Green Jalapeño powder
1 lb. large shrimp, shelled and deveined

Make the green chile sauce according the instructions on the packet and set aside. Wrap the tortillas in aluminum foil and place in a warm oven. Place the rest of ingredients in individual serving bowls.

SHRIMP 2

SHRIMP 1Mix the lime juice, vegetable oil and green chile powder together in a bowl then add the shrimp and toss to coat. Marinade for the shrimp for about 15-20 minutes. Meanwhile, heat the BBQ (alternatively you can sauté these in a frying pan). Place the shrimp on skewers and cook for a minute or two, turn and cook for another minute. When cooked through, remove and place the shrimp on a serving platter.

SHRIMP 5

Take the tortillas out of the oven and place on the table with the other ingredients including the shrimp. Serve the green chile sauce on the side and enjoy!

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