This crazy time of quarantine and (very) limited trips to the picked-over market has people all over the world playing a version of "Chopped" every night in their home kitchens. When you've run out of the ingredients to make your staple meals, and stare into the abyss that is your freezer, fridge and pantry, you might get a bit overwhelmed by a jumble of ingredients that don't seem to work together in any logical way. However, this is when you let your creativity kick in to create some pretty tasty fare.
Tacos are a perfect vehicle when you find yourself playing "Chopped" . You can basically use the formula of protein + veggies + sauce + tortilla= delicious taco. That could be chicken, peppers and onions in a flour tortilla topped with cheese sauce, or black beans, corn, salsa and cheese topped with sour cream on a corn tortilla, or a million other variations. The options are as limitless as your imagination. While I've often ordered seafood tacos (who doesn't love a fried fish taco???) in restaurants, my tacos at home are usually the standard American variety - ground meat, taco seasoning and crunchy shells with lots of cheese , jarred salsa and sour cream. These shrimp tacos go in a completely different and refreshing direction - light and saucy, crowned with the creamy goodness of guacamole. With only a few ingredients, you can enjoys these, or your own "Chopped" version, at your house.
Shrimp Tacos Salsa Verde with Yellow Rice
For the tacos: Peel and devein a pound of shrimp, taking care to completely remove shell and tails. Add a tablespoon or two of butter or olive oil (or both) to a hot skillet. Sauteé some chopped onion until it starts to brown, then add shrimp. Season with salt, pepper, garlic powder and chili powder. Squeeze in half a lemon or lime. Add some jarred salsa (I used salsa verde) and stir to combine and heat through. Keep warm. Add to warmed tortillas and top with shredded lettuce or cabbage, tomato (or pico de gallo if you have it) and a squeeze of lemon or lime. Top with guacamole and fresh chopped cilantro or parsley (something fresh and green).
For the guacamole: Mash two or three large, ripe avocados. Add some chopped onion, garlic and diced tomatoes. Season with salt and pepper. Throw in some chopped jalapeños or serrano peppers if you have any and can take the heat. Squeeze half a lemon or lime in. Add a few dashes of hot sauce. Serve on top of tacos and on the side with chips for dipping.
Chicken fajita quesadillas with nacho cheese sauce
You can use the same formula for a quesadilla as well. Just make sure to add cheese to your filling, and sandwich that filling between two tortillas. Add to a buttered skillet and cook over medium heat, turning once, until everything is heated through and melty and delicious. Then top with more sauce or serve on the side for dipping.
For the quesadillas: Heat olive oil or butter in a skillet. Add chopped peppers and onions and sauteé until starting to brown. Add cooked, shredded chicken breast and stir to combine Season with chili powder, cumin, garlic powder, salt and pepper. Add in enough salsa to bring the filling together. Heat a tortilla over medium heat in a buttered skillet, Sprinkle with shredded cheese. Add chicken filling to cover the cheese. Top with anther tortilla. Cook until cheese starts to melt, then flip and cook the other side, Cut into wedges and serve with more salsa, sour cream, guacamole, cheese sauce, or whatever you like.
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