Shrimp Tacos

So the other day I was at the super market and I found tartar sauce. It was in a corner and kinda hard to spot. I had eaten a fish sandwich at Mcdonalds that had some in it and I actually liked it. I figured I could use it in a recipe. I had some leftover shrimp at home so I decided it was a good time to make shrimp tacos, which I’d been wanting to make for a while now.

I won’t post any pictures of the process but this is pretty much how you do this.

You’ll need:



Vegetable Oil


Pinto Beans

Soft Taco Shells

Shrimps (no antibiotics, growth hormones, preservatives, etc)

Tartar Sauce

Cut onions and cilantro. Lightly oil a pan with vegetable oil. Add basil and oregano all over it. Add onions. Let it sit in low heat to a few minutes. (I didn’t add any salt or pepper to this recipe)

Put shrimp in water so they can defrost. Preheat oven at 400 degrees for a bout 15 minutes. Spread shrimp on a baking screen. Bake in the oven for about 15 minutes.

Open bean can. Pour out ALL of the water. You do this because you’re making mashed beans which need to be dry. Pour pinto beans into the pan. Throw in the chopped cilantro and cover. Cook for 20 minutes on medium-high heat. Stirring occasionally. Lower to low heat if some of the water bubbles up and the beans start to ripe too soon.

When they are done, transfer the beans to a bowl that isn’t too small. Now take a fork or spoon and squash the beans. This will take a few minutes and a bit of patience. Don’t get discouraged! Press down hard and cut. Make sure you’ve thoroughly squashed all of the beans. Everything needs to look smooth.

Remove the shrimp from the oven. Get a plate and open a tortilla. Spread the mashed means onto it. Place a few shrimps. Then top off with tartar sauce. You decide how much you want to put on it. I put a lot = )

 photo tartar_sauce.jpg


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