You may have learned by now that I'm a big fan of tacos and spicy food, so I'm sure it's no surprise that I love spicy tacos. This recipe practically wrote itself as we browsed the aisles at Kroger and Randall's this weekend, with hatch green chili everything throwing itself into our shopping cart.
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In honor of Cinco de Mayo yesterday, I made tacos for dinner, and I think these might be my favorite tacos yet!
1 tablespoon of olive oil
1/2 red onion
1/2 yellow bell pepper
garlic to taste
1 hatch green chili pepper (since hatch chilies aren't in season at the moment, I had to substitute 2 chilaca peppers*)
2 tablespoons of ¡Texapeño! Hot Salsa (or substitute your favorite salsa)
1 12-ounce bag of small Gulf shrimp
1 avocado, sliced or mashed
1 roma tomato, sliced lengthwise
1/2 can of fat free refried beans
6 La Tortilla Factory hatch green chili corn tortillas
approximately 4 ounces of cheddar cheese with hatch green chili
* The chilaca is not a pepper I see often, but it is a nice mild pepper. At 1000-2500 SHU (Scoville Heat Unit), it is on par with the larger poblano. Chilacas are actually quite popular in Mexico, particularly in their dried form, when they are called pasillas - one of the three main peppers used in typical mole sauces. Though the chilaca and the hatch chili are approximately the same size, because the chilaca is not as spicy as the hatch chili, which ranks at 1000-8000 SHU, I used two of them.
1. Saute onion, peppers, and garlic in olive oil.
2. When veggies are nearly softened, add 1 tablespoon of salsa and stir.
3. When the veggies are nicely softened, add uncooked shrimp and the other tablespoon of salsa.
4. Fully cook shrimp till they are pink and firm.
5. While shrimp are cooking, heat your refried beans separately, slice your cheese, and warm your tortillas.
6. Spread refried beans on tortillas, and add cheese down the middle.
7. Add your shrimp and veggies mixture.
8. Top with avocado and tomato.
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